Fall Pasta Salad with Butternut Squash and Brussels
Indulge in the flavors of fall with this vibrant Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This delightful dish combines roasted Brussels sprouts and sweet butternut squash with crisp apples and tender pasta, all coated in a creamy maple dijon dressing. Perfect for family gatherings or as a nutritious meal prep option, this salad is not only visually stunning but also packed with wholesome ingredients that celebrate the season. Whether served warm or chilled, it’s sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz dry rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 4 oz goat cheese (or feta)
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- Fresh thyme, salt, and black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss together the butternut squash, Brussels sprouts, olive oil, thyme, salt, and pepper in a bowl. Spread on the baking sheet.
- Roast for about 20 minutes; then add diced apple and roast until fork-tender.
- Meanwhile, cook the pasta according to package instructions until al dente; drain and reserve a tablespoon of pasta water.
- In a small bowl, whisk together olive oil, balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
- Combine roasted veggies and cooled pasta in a large bowl. Add crumbled cheese and cranberries if desired; pour dressing over and toss gently.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 330
- Sugar: 12g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg