Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a cozy dish that captures the essence of autumn, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This salad is not only colorful but also packed with flavors that celebrate the season. Imagine roasted Brussels sprouts and butternut squash mingling with crisp apples and tender pasta, all brought together by a creamy maple dijon dressing. Whether you’re preparing for a family gathering or just want an easy lunch for the week, this recipe is sure to become a favorite.

This delightful salad is perfect for any occasion. It’s quick enough to whip up on a busy weeknight yet elegant enough to impress your guests at festive gatherings. Let me share why this dish holds such a special place in my heart!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep, you’ll have this dish ready in no time!
• Flavorful and Wholesome: The combination of roasted veggies and fresh ingredients creates a burst of fall flavors.
• Perfect for Meal Prep: Make it ahead of time, and it tastes even better the next day!
• Family-Friendly: Kids love the sweet apples and creamy cheese mixed into this hearty pasta salad.
• Versatile Dish: Great as a side or main dish—serve it warm or chilled!

Ingredients You’ll Need

The beauty of this Fall Pasta Salad lies in its wholesome ingredients. Each one adds its unique flavor and texture, making every bite delightful! Here’s what you’ll need:

For the 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

Variations

Feel free to get creative with this recipe! It’s wonderfully flexible and can be customized to suit your taste.

• Add different vegetables: Try incorporating roasted carrots or sweet potatoes for added sweetness.
• Change the cheese: Swap goat cheese for feta or even vegan cheese if you’re looking for a plant-based option.
• Boost the protein: Toss in some chickpeas or cooked lentils to make it more filling.
• Play with fruits: Substitute honeycrisp apples with pears or dried figs to add different layers of flavor.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat & Prepare

Preheat the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy clean-up. Dice your butternut squash, brussels sprouts, and apple. Getting these chopped early means everything will roast evenly!

Step 2: Roast the Veggies

In a large bowl, toss together the diced butternut squash and brussels sprouts with olive oil, fresh thyme, salt, and pepper. Spread them on your prepared baking sheet. Bake in the oven for about 20 minutes before adding the apple pieces. Continue roasting until everything is fork-tender. This roasting process brings out all those delicious natural sugars!

Step 3: Cook Your Pasta

While those veggies are roasting away, bring a large pot of salted water to boil over medium-high heat. Add your pasta according to package instructions. For al dente texture, cook it just under the recommended time. Drain it when ready but save about a tablespoon of that starchy pasta water—it’ll help bind everything together later!

Step 4: Whisk Together Dressing

In a small bowl or measuring cup, combine all your dressing ingredients—extra-virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk them together until well combined; this should only take about a minute! This dressing is where all the magic happens.

Step 5: Assemble Your Salad

Once everything has cooled down from roasting, grab a large bowl and combine your cooled pasta with those delicious roasted veggies. Crumble in goat cheese and add dried cranberries if you like that little tart kick! Pour over your homemade dressing and toss everything gently until well coated.

Step 6: Serve & Enjoy!

If you’re making this salad ahead of time, remember to wait on adding goat cheese and dressing until right before serving—this keeps everything fresh! If you’re gearing up for Thanksgiving dinner or any festive gathering, consider using colorful pasta shapes to really wow your guests!

Now you have all you need to create this gorgeous Fall Pasta Salad with Butternut Squash and Brussels! Enjoy every bite as you savor the season’s most delightful flavors!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad is all about balance and maximizing flavors, so here are some helpful tips to ensure your dish turns out beautifully.

• Choose the right pasta: Opting for rotini or another shape that holds onto the dressing and ingredients well adds texture and makes each bite delightful.
• Don’t rush the roasting: Allow your vegetables to roast until they’re perfectly caramelized; this brings out their natural sweetness and enhances the overall flavor of the salad.
• Customize your cheese: While goat cheese adds creaminess, feel free to swap in feta for a tangier flavor or a plant-based alternative if you want to keep it dairy-free.
• Prep ahead of time: You can roast your veggies and cook your pasta a day in advance. Just combine everything shortly before serving to maintain freshness.
• Adjust dressing to taste: Start with less dressing, as you can always add more. This gives you control over how much flavor you want without overwhelming the other ingredients.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This pasta salad isn’t just delicious; it’s also visually appealing. Present it in a large serving bowl, allowing guests to help themselves, or portion it into individual plates for a more formal gathering. Here are some ideas on how to enhance your presentation further:

Garnishes

• Chopped fresh parsley: Adds a pop of color and freshness that complements the roasted flavors.
• Toasted pumpkin seeds: Provide a crunchy texture that contrasts nicely with the creamy cheese and tender vegetables.
• Thinly sliced scallions: Offer a mild onion flavor that brightens up the dish while adding visual appeal.

Side Dishes

• Mixed Green Salad: A simple salad with arugula, cherry tomatoes, and a light vinaigrette makes for a refreshing contrast.
• Roasted Root Vegetables: Carrots, parsnips, or sweet potatoes seasoned with herbs can echo the fall theme while providing different textures.
• Quinoa Pilaf: A nutty quinoa pilaf with herbs and cranberries adds protein and makes for an excellent complementary side.
• Garlic Breadsticks: Soft breadsticks brushed with garlic-infused olive oil make for great hand-held bites alongside this hearty salad.

With these serving suggestions and tips, your Fall Pasta Salad with Butternut Squash and Brussels will not only taste amazing but also impress everyone at your table! Enjoy every bite of this autumn delight!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is an excellent choice for meal prep. You can prepare it in advance, making it a convenient option for busy days or gatherings. Here are some tips on how to store it properly.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• Enjoy the salad within 3-5 days for the best flavor and freshness.
• If you added goat cheese, consider saving some to add fresh just before serving.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted veggies separately if desired.
• Allow them to cool completely, then transfer to a freezer-safe bag or container.
• Use within 2-3 months for optimal taste; thaw in the refrigerator before reheating.

Reheating

• If you prefer warm pasta salad, gently reheat on the stovetop over low heat, adding a splash of olive oil or water to prevent sticking.
• For a quick option, microwave individual portions in 30-second intervals until heated through.

FAQs

Here are some common questions about this delicious recipe!

Can I make Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! This salad is perfect for making ahead. Just store it without dressing and cheese until you’re ready to serve.

What can I substitute for goat cheese in the Fall Pasta Salad with Butternut Squash and Brussels?

You can easily substitute goat cheese with feta cheese or leave it out entirely for a dairy-free option. The salad will still be flavorful!

How do I make this salad vegan-friendly?

To make this salad vegan, simply omit the cheese and use a plant-based alternative if desired. You can also enhance flavors with extra herbs or nuts.

Are there other seasonal ingredients I can add?

Definitely! Feel free to incorporate seasonal vegetables like kale, spinach, or roasted carrots for variety and added nutrients.

What kind of pasta works best in this recipe?

Rotini works well as it holds onto dressing and mixes beautifully with the veggies. However, feel free to use any shape you prefer!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is truly special because it captures all the comforting flavors of fall while being versatile enough for any occasion. I hope you enjoy making this delightful dish as much as I do! It’s perfect for gatherings or simply enjoying throughout the week. Happy cooking, and don’t hesitate to share your experience!