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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Experience the essence of fall with this vibrant Fall Pasta Salad featuring roasted butternut squash and Brussels sprouts. This delightful dish combines sweet apples, hearty pasta, and creamy goat cheese, all tied together with a maple-dijon dressing that perfectly complements the seasonal flavors. Whether served warm or at room temperature, this pasta salad is an ideal choice for family gatherings, cozy dinners, or meal prepping for busy weeks ahead. With its colorful medley and comforting taste, it’s sure to become a staple in your home!

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced apples (like Honeycrisp)
  • 4 oz goat cheese (or feta cheese)
  • 1/4 cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • Fresh thyme
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for about 20 minutes.
  3. Add the diced apples to the baking sheet and roast for an additional 10 minutes.
  4. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
  5. In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to prepare the dressing.
  6. In a large bowl, combine the roasted vegetables with cooked pasta and crumbled goat cheese. Drizzle with dressing and toss gently.

Nutrition

Find it online: https://quickmealhouse.com/fall-pasta-salad-with-butternut-squash-and-brussels/