Description

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant, seasonal dish perfect for a hearty lunch or a festive side. Roasted butternut squash, Brussels sprouts, and crisp apples blend beautifully with rotini pasta, topped with creamy goat cheese and a sweet-tangy maple Dijon vinaigrette. This salad balances warm roasted flavors with fresh, crisp fruit, making it an ideal autumn-inspired meal or side dish.

Ingredients

Scale

For the Salad

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

For the Maple Dijon Vinaigrette Dressing

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

Instructions

Prepare the Oven and Vegetables: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper to prevent sticking and simplify cleanup. Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
Roast the Vegetables: Place the diced butternut squash and Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with fresh thyme, kosher salt, and black pepper, and toss to coat evenly. Roast in the preheated oven for 20 minutes. After 20 minutes, push the vegetables aside and add the diced apples to the sheet. Continue roasting for an additional 10-15 minutes, or until the vegetables and apples are fork tender. Cooking times may vary depending on the size of the dice.
Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, reducing the time by 1-2 minutes for al dente texture if preferred. Once cooked, drain the pasta, reserving about a tablespoon of pasta water. Toss the drained pasta with a drizzle of olive oil or the reserved pasta water to keep it from sticking, then set aside to cool.
Make the Maple Dijon Vinaigrette Dressing: In a small bowl or measuring cup, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk vigorously for about 1 minute until the dressing is well emulsified and smooth.
Assemble the Salad: Once the roasted vegetables have cooled to room temperature, combine them in a large bowl with the cooled pasta. Crumble the goat cheese over the mixture and add the dried cranberries if using. Pour the maple Dijon dressing over the salad and toss gently to coat everything evenly. Adjust seasoning as needed.
Serve or Store: For best texture, if preparing in advance, wait to add goat cheese and dressing until just before serving. This salad makes an excellent Thanksgiving side or a colorful, hearty lunch dish. Consider using colorful pasta for a more visually appealing presentation.

Notes

If making the salad ahead of time, add goat cheese and dressing just before serving to maintain freshness.
Using colorful pasta can enhance the visual appeal for festive occasions.
Adjust roasting time depending on how soft you prefer the vegetables.
Substitute goat cheese with feta for a sharper flavor.
Apples add sweetness and crunch—make sure to use a crisp variety like Honeycrisp.
Reserved pasta water can help keep pasta from sticking and aid in dressing emulsification.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: American

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts salad, roasted vegetable salad, Thanksgiving side dish, vegetarian pasta salad, autumn recipes