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Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

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★★★★★

4.4 from 414 reviews

A vibrant and hearty Fall Pasta Salad featuring roasted butternut squash, Brussels sprouts, and apples, tossed with creamy goat cheese, dried cranberries, and a tangy maple Dijon vinaigrette. Perfect as a festive side dish or a light main during autumn gatherings.

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 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

  1. Preheat and prep vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with greased parchment paper to ensure easy cleanup. Dice the butternut squash, Brussels sprouts, and apples into bite-sized pieces.
  2. Roast vegetables: Toss the butternut squash and Brussels sprouts on the prepared baking sheet with olive oil, fresh thyme, kosher salt, and black pepper until well coated. Roast these vegetables in the oven for 20 minutes. Afterward, push them to one side of the sheet and add the diced apples. Continue roasting for an additional 10-15 minutes, or until all ingredients are fork-tender.
  3. Cook pasta: While the vegetables roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to the package instructions, aiming for al dente by reducing cooking time by 1-2 minutes. Drain the pasta, reserving about a tablespoon of the pasta water. Toss the drained pasta with a drizzle of olive oil or the reserved pasta water to prevent sticking. Let it cool to room temperature.
  4. Prepare maple Dijon vinaigrette: In a small bowl or measuring cup, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until the dressing is well emulsified and smooth, about 1 minute.
  5. Assemble salad: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour the maple Dijon vinaigrette over everything and toss gently but thoroughly to ensure the salad is evenly coated.
  6. Serve: For best flavor and texture, add goat cheese and dressing just before serving if making ahead. This salad can be a colorful and nutritious addition to fall events or holiday tables.

Notes

  • Use a colorful pasta blend for a more festive presentation.
  • If preparing in advance, wait to add goat cheese and dressing until just before serving to maintain freshness.
  • Cooking times for roasting may vary depending on oven and vegetable size; check tenderness with a fork.
  • Honeycrisp apples are recommended for sweetness and texture but can be substituted with your favorite crisp apple variety.
  • Optional dried cranberries add a sweet-tart contrast but can be omitted for a milder flavor.

Keywords: Fall pasta salad, roasted butternut squash, Brussels sprouts salad, maple Dijon vinaigrette, autumn salad, vegetarian pasta salad

Find it online: https://tastemadebyclara.com/fall-pasta-salad-with-butternut-squash-brussels-sprouts-and-maple-dijon-vinaigrette-recipe/