Description
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant and wholesome dish that perfectly embodies the flavors of autumn. This delightful salad features roasted Brussels sprouts, sweet butternut squash, crisp apples, and fragrant thyme, all tossed with al dente pasta to create a colorful medley. Topped with creamy goat cheese and drizzled with a homemade maple Dijon dressing, this dish is not only visually appealing but also packed with nutrients. Ideal for gatherings, meal prepping, or a satisfying lunch, this Fall Pasta Salad is sure to impress family and friends alike.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apple, diced
- 1 Tbsp fresh thyme
- 4 oz goat cheese (or feta)
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
- Add diced apples to the baking sheet and roast for an additional 10-15 minutes until tender.
- Cook rotini pasta in salted boiling water until al dente; drain and toss with olive oil.
- In a bowl, whisk together all dressing ingredients until emulsified.
- Combine cooled pasta with roasted vegetables, crumbled goat cheese, and dressing; mix well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 10g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg