Introduction

This Fall Pasta Salad with Butternut Squash and Brussels is a vibrant blend of seasonal flavors, perfect for cozy dinners or festive gatherings. Roasted vegetables and a tangy maple Dijon vinaigrette come together to create a delicious and colorful dish.

A close-up of a wooden bowl filled with a colorful pasta salad consisting of three main layers: the bottom layer is light beige spiral pasta, the middle layer has small bright orange cubes of roasted butternut squash mixed with green leafy bits of roasted Brussels sprouts, and the top layer is sprinkled with white crumbled cheese and scattered dark red dried cranberries. The textures show soft pasta, tender roasted vegetables, and crumbly cheese pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dry rotini pasta
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (preferably Honeycrisp)
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

Step 1: Preheat your oven to 400℉ (200°C). Grease a baking sheet and line it with parchment paper. Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
Step 2: Toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes, then push the vegetables to one side and add the diced apples. Continue roasting for another 10–15 minutes until all are fork-tender.
Step 3: While the vegetables roast, cook the pasta according to the package instructions in salted boiling water. For al dente, cook 1–2 minutes less than instructed. Drain the pasta, reserving about a tablespoon of pasta water, then toss the pasta with a drizzle of olive oil or the reserved water to prevent sticking. Let it cool.
Step 4: Prepare the maple Dijon vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
Step 5: Once the roasted vegetables and pasta are cooled, combine them in a large bowl. Add goat cheese and dried cranberries if using. Pour the dressing over the salad and toss gently to coat everything evenly.

Tips & Variations

If preparing ahead of time, add the goat cheese and dressing just before serving to keep the salad fresh and flavorful.
For extra color and visual appeal, try using a multicolored pasta, especially for holiday meals like Thanksgiving.
Substitute feta cheese for goat cheese if preferred or for a milder flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing and goat cheese separate if planning to store leftovers to prevent sogginess. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A close-up view of a large wooden bowl filled with a creamy spiral pasta salad mixed with small cubes of orange butternut squash, bright green Brussels sprout leaves, small white cheese crumbles, and some dark red dried cranberries. A woman's hand with white nail polish holds a wooden spoon scooping up a serving of the salad, showing a good mix of the spiral pasta, squash, Brussels leaves, cranberries, and cheese. The background has a soft focus and a white marbled surface beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or fusilli works well in this salad. Choose a shape that holds the dressing and roasted vegetables nicely.

Can I make this salad vegan?

To make it vegan, omit the goat cheese or substitute it with a plant-based cheese. Also, ensure the maple Dijon dressing ingredients are all vegan-friendly.