Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delicious dish that captures the essence of fall, you’re in for a treat with this Fall Pasta Salad with Butternut Squash and Brussels. This recipe brings together roasted Brussels sprouts, sweet butternut squash, and crisp apples, creating a colorful medley that’s as pleasing to the eye as it is to the palate. It’s perfect for family gatherings, cozy weeknight dinners, or even meal prep for your busy workweek. Trust me, once you try this salad, it will quickly become a favorite in your home!

Whether you enjoy it warm or at room temperature, this pasta salad is incredibly versatile and easy to make. The creamy goat cheese adds a lovely richness while the maple dijon dressing ties everything together beautifully. It’s a comforting dish that truly celebrates the flavors of the season.

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delightful salad in no time!
• Family-friendly: Packed with wholesome ingredients, even picky eaters will enjoy this colorful dish.
• Perfect for meal prep: Make it ahead of time and store it in the fridge for quick lunches throughout the week.
• Versatile flavors: The combination of roasted veggies and fresh apples creates a unique taste that everyone will love.
• Great for gatherings: This salad makes an impressive side dish for any occasion or holiday feast.

Ingredients You’ll Need

Let’s take a look at the simple and wholesome ingredients you’ll need to create this vibrant Fall Pasta Salad. Each ingredient plays an important role in bringing those cozy fall flavors to life.

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use Honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

Variations

One of the best things about this Fall Pasta Salad is its flexibility! You can easily customize it to fit your tastes or what you have on hand.

• Add nuts or seeds: Toss in some toasted walnuts or pumpkin seeds for added crunch and nutrition.
• Change up the cheese: Try using feta cheese instead of goat cheese for a tangy twist.
• Make it vegan: Substitute goat cheese with avocado or nutritional yeast for a plant-based alternative.
• Swap out veggies: Feel free to add other seasonal vegetables like roasted carrots or sweet potatoes!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Veggies

Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice your butternut squash, Brussels sprouts, and apples into bite-sized pieces. Roasting these veggies enhances their natural sweetness and brings out their flavors beautifully.

Step 2: Bake Everything Together

Place the butternut squash and Brussels sprouts on your baking sheet. Drizzle them with olive oil and sprinkle with fresh thyme, salt, and pepper. Bake them in your preheated oven for about 20 minutes. Then gently scoot them aside to make room for the apples. Bake everything together until fork-tender—this step ensures all those delicious flavors meld perfectly!

Step 3: Cook Your Pasta

While your veggies are roasting, bring a large pot of water to boil over medium-high heat. Add some salt before tossing in your pasta. If you prefer al dente pasta, cook it 1-2 minutes less than indicated on the package instructions so it’s just right! Once done, drain it carefully while saving about a tablespoon of pasta water—this little trick helps keep everything creamy later on.

Step 4: Whip Up the Maple Dressing

In a small bowl or measuring cup, whisk together all the dressing ingredients until nicely emulsified. This dressing is what transforms your salad from good to absolutely fantastic! The balance of sweet maple syrup and tangy balsamic vinegar really complements those autumn flavors.

Step 5: Assemble Your Salad

Once everything has cooled down slightly, it’s time to bring it all together. In a large bowl, combine your cooled pasta with roasted veggies and crumbled goat cheese (and cranberries if you’re using them). Pour that delicious dressing over top and give everything a gentle toss until well-coated.

Step 6: Final Touches

If you’re making this salad ahead of time, wait to add the goat cheese and dressing right before serving. For an extra festive touch during Thanksgiving or any special gathering, consider using colorful pasta—it makes everything pop!

Now you’re ready to enjoy this heartwarming Fall Pasta Salad with Butternut Squash and Brussels!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad is all about attention to detail and a touch of creativity. Here are some pro tips to ensure your dish is a hit!

• Use seasonal ingredients: Choosing fresh, in-season produce not only enhances flavor but also supports local farmers and makes your dish more vibrant and colorful.

• Don’t overcook the pasta: Cooking pasta to al dente ensures it maintains a slight bite, which adds texture to your salad. Overcooked pasta can become mushy, making the salad less appealing.

• Customize with toppings: Feel free to experiment with different cheeses like feta or even nut-based alternatives if you’re looking for a vegan option. This allows you to tailor the flavors to your liking while keeping the dish exciting.

• Make it ahead of time: Preparing this salad a few hours before serving allows the flavors to meld beautifully. Just remember to add the goat cheese and dressing right before serving to keep everything fresh!

• Add a crunch: Incorporating toasted nuts or seeds, such as walnuts or pumpkin seeds, will provide an excellent contrast to the creamy elements and add a delightful crunch.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving this vibrant fall pasta salad can be as delightful as making it! Here are some ideas on how to present this scrumptious dish beautifully.

Garnishes

• Chopped Fresh Herbs: A sprinkle of freshly chopped parsley or chives can brighten up the dish and add an aromatic touch.
• Toasted Pumpkin Seeds: These not only look great but also add extra crunch and nuttiness that complements the squash perfectly.

Side Dishes

• Roasted Sweet Potatoes: Their natural sweetness pairs well with the savory elements of the salad, making for a comforting addition.
• Quinoa Pilaf: Lightly spiced quinoa provides protein and a nutty flavor that balances well with the salad’s creamy texture.
• Steamed Green Beans: Bright green beans add color and freshness, plus they’re easy to prepare and maintain their crispness when steamed lightly.
• Mixed Greens Salad: A simple side salad with mixed greens tossed in lemon vinaigrette offers brightness and aids digestion after enjoying your hearty pasta salad.

With these serving suggestions and tips, your Fall Pasta Salad with Butternut Squash and Brussels is sure to impress at any gathering or cozy dinner at home! Enjoy every delicious bite.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep, making it easy to enjoy delicious, wholesome meals throughout the week. You can prepare it in advance and store it, ensuring you have a vibrant dish ready whenever you need a quick lunch or side!

Storing Leftovers

• Allow the salad to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.
• Keep the dressing separate if possible to maintain freshness.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately for future use.
• Place cooled vegetables in a freezer-safe bag or container.
• Label with the date and store in the freezer for up to 2 months.

Reheating

• If you’ve frozen the vegetables, thaw them in the refrigerator overnight before reheating.
• Gently reheat in a skillet over medium heat until warmed through.
• For best results, avoid reheating the entire salad at once; instead, combine portions as needed.

FAQs

Here are some common questions about making this delicious pasta salad!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! This salad is great for meal prep. You can roast the vegetables and cook the pasta a day in advance. Just store them separately until you’re ready to serve.

What can I substitute for goat cheese in Fall Pasta Salad with Butternut Squash and Brussels?

If you’re looking for an alternative, feta cheese works wonderfully! For a dairy-free option, consider using a plant-based cheese that crumbles well.

How should I dress my Fall Pasta Salad with Butternut Squash and Brussels?

Drizzle your homemade maple dijon dressing right before serving to keep everything fresh. If prepping ahead, add it just before enjoying!

Can I add protein to this pasta salad?

Definitely! Grilled chicken, chickpeas, or even walnuts would be fantastic additions for some extra protein.

What type of pasta is best for this salad?

Rotini is perfect due to its ability to hold onto dressing and flavors. However, any short pasta like penne or farfalle will work beautifully too!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is truly special with its delightful mix of flavors and textures that celebrate autumn. I hope you enjoy making it as much as I do! It’s not just a dish; it’s a comforting hug on a plate. Give it a try at your next gathering or as part of your weekly meal prep—your taste buds will thank you!