Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. It’s perfect for gatherings, meal prep, or a simple lunch. The combination of roasted Brussels sprouts, sweet butternut squash, crisp apples, and fresh thyme creates a colorful and nutritious salad. Topped with creamy goat cheese and a maple Dijon dressing, this recipe stands out for its flavor and versatility.

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the rich tastes of fall with fresh ingredients like butternut squash and Brussels sprouts.
• Easy to Prepare: With simple steps, you can whip up this salad in just under an hour.
• Versatile Dish: Perfect as a side for Thanksgiving or as a light lunch any day of the week.
• Healthy Ingredients: Packed with veggies and whole grains, it’s a nutritious choice for any meal.
• Make Ahead Option: Great for meal prep; assemble it in advance and add dressing just before serving.

Tools and Preparation

To make this Fall Pasta Salad with Butternut Squash and Brussels efficiently, having the right tools is essential.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Mixing bowl
• Whisk

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables evenly without overcrowding.
• Large pot: Ideal for cooking pasta thoroughly while allowing it to move freely in boiling water.
• Mixing bowl: Ensures that all ingredients can be combined easily without spilling.

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Ingredients

For the Pasta 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 a 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

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat your oven to 400℉ (200°C). Prepare a baking sheet lined with greased parchment paper to simplify cleanup.

Step 2: Roast the Vegetables

• Dice the butternut squash, Brussels sprouts, and apple.
• On the prepared baking sheet, place the butternut squash and Brussels sprouts. Drizzle them with olive oil, sprinkle with fresh thyme, kosher salt, and black pepper.
• Roast in the preheated oven for 20 minutes. Then scoot the vegetables over to make space for the diced apples. Continue roasting for another 10–15 minutes until fork-tender.

Step 3: Cook the Pasta

While the vegetables are roasting:
1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add your pasta to the boiling water.
3. Cook according to package instructions but aim for al dente by reducing cooking time by 1–2 minutes.
4. Drain excess water while reserving about one tablespoon of pasta water. Toss cooled pasta in olive oil or reserved water.

Step 4: Prepare the Dressing

In a small bowl or measuring cup:
* Combine all dressing ingredients—extra virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper.
* Whisk together until well-emulsified.

Step 5: Assemble the Salad

Once roasted vegetables have cooled:
1. In a large bowl, combine cooled pasta with roasted veggies.
2. Add crumbled goat cheese and optional dried cranberries.
3. Pour on dressing and toss everything together until well coated.

Step 6: Serve

If preparing in advance:
* Wait to add goat cheese and dressing until just before serving for optimal freshness.
For festive occasions like Thanksgiving:
* Use colorful pasta shapes to enhance visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delicious Fall Pasta Salad with Butternut Squash and Brussels is versatile and can be served in various ways. Whether you’re hosting a gathering or enjoying a quiet lunch, these serving suggestions will enhance your meal experience.

As a Side Dish

• This pasta salad pairs beautifully with roasted meats or grilled chicken. Its flavors complement the main course without overpowering it.

For Meal Prep

• Portion the salad into individual containers for an easy grab-and-go lunch option. Just remember to add the goat cheese and dressing right before eating.

As a Light Dinner

• Enjoy this pasta salad as a light dinner option. The combination of veggies and pasta makes it satisfying without being too heavy.

With Extra Toppings

• Consider adding extra toppings like toasted nuts or seeds for added crunch. Sunflower seeds or walnuts work well and boost the nutrition factor.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To make your Fall Pasta Salad truly shine, keep these tips in mind for an even more delightful dish.

• Use Seasonal Ingredients: Incorporating fresh, seasonal vegetables enhances flavor and ensures optimal freshness.
• Adjust the Dressing: Feel free to tweak the maple dijon dressing to your taste. Add more maple syrup for sweetness or vinegar for tanginess.
• Cool Down Properly: Allow roasted vegetables to cool before mixing them with the pasta. This helps maintain the pasta’s texture.
• Flavor Infusion: Let the salad sit for at least 30 minutes after mixing to allow flavors to meld together beautifully.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing side dishes with your Fall Pasta Salad can elevate your meal. Here are some great options to consider:

1. Roasted Chicken: A simple herb-seasoned roasted chicken complements the salad while adding protein.
2. Grilled Veggies: Assorted grilled vegetables like zucchini, bell peppers, and asparagus enhance the overall meal presentation.
3. Quinoa Pilaf: A light quinoa pilaf provides a nutty flavor that pairs nicely with the sweet elements of the salad.
4. Garlic Bread: Crisp garlic bread adds a comforting element that balances out the meal’s freshness.
5. Spinach Salad: A fresh spinach salad dressed lightly with lemon vinaigrette can offer a refreshing contrast.
6. Stuffed Peppers: Colorful stuffed bell peppers filled with grains and veggies make for an attractive side dish that complements your main offering.

Common Mistakes to Avoid

When making this Fall Pasta Salad with Butternut Squash and Brussels, avoid these common mistakes to ensure your dish is perfect.

• Using the wrong pasta type: Not all pasta works well in salads. Opt for rotini or similar shapes that hold dressing and ingredients better.
• Skipping the cooling step: If you add hot vegetables to the salad, it can wilt the greens and cheese. Always let your roasted veggies cool before mixing.
• Overcooking the pasta: Cook your pasta al dente for the best texture. Follow package instructions but reduce cooking time by 1-2 minutes.
• Neglecting flavor balance: A bland salad is never appealing. Don’t skip on seasoning your veggies and using a flavorful dressing to enhance taste.
• Forgetting about textures: A good salad should have a variety of textures. Include crunchy elements like apples or nuts to complement the soft ingredients.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep dressing separate until ready to serve for freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• This salad is not recommended for freezing as it may change in texture once thawed.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and warm in a baking dish covered with foil for about 15 minutes.
• Microwave: Heat in a microwave-safe bowl for 1-2 minutes, stirring halfway through until warm.
• Stovetop: Heat in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

How do I make this Fall Pasta Salad gluten-free?

You can easily substitute regular pasta with gluten-free pasta varieties available at most grocery stores.

Can I use other vegetables instead of Brussels sprouts?

Absolutely! Feel free to swap in seasonal veggies like kale, spinach, or even roasted carrots for added flavor.

What can I use instead of goat cheese?

Feta cheese is a great alternative if you’re looking for something similar in taste and texture.

How should I serve this Fall Pasta Salad?

This salad is excellent as a side dish for gatherings or a light lunch on its own.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also versatile. Feel free to customize it with your favorite ingredients or seasonal produce. It’s perfect for gatherings or as an easy meal prep option during busy weeks!