Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors, making it perfect for gatherings or an easy lunch. With roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese all tossed in a maple dijon dressing, this salad stands out as both nutritious and delicious. It’s versatile enough to serve at Thanksgiving or any fall occasion while being simple to prepare.

Why You’ll Love This Recipe

• Flavorful ingredients: The combination of roasted vegetables and fresh apples creates a sweet and savory taste.
• Easy to make: With straightforward steps, you can whip up this salad in no time.
• Perfect for gatherings: This dish serves well at potlucks, parties, or as a side for your holiday meals.
• Healthy option: Packed with nutrients from seasonal veggies, it’s a wholesome addition to any meal.
• Versatile dish: Enjoy it warm or cold; it’s delicious either way!

Tools and Preparation

Before diving into the recipe, gather your essential tools for a smooth cooking experience. Having the right equipment makes preparation easier and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Whisk
• Mixing bowl

Importance of Each Tool

• Baking sheet: Ideal for roasting vegetables evenly in the oven.
• Large pot: Perfect for cooking pasta to your desired doneness without overcrowding.
• Whisk: Ensures that your dressing is well-mixed and emulsified for the best flavor.

Ingredients

This Fall Pasta Salad features an array of wholesome ingredients:

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 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

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat your oven to 400℉ (200°C) and prepare a baking sheet lined with greased parchment paper for easy cleanup.

Step 2: Roast the Vegetables

1. Dice the butternut squash, Brussels sprouts, and apple.
2. Place the butternut squash and Brussels sprouts on the baking sheet. Coat them in olive oil, fresh thyme, salt, and black pepper.
3. Bake in the oven for 20 minutes.
4. After 20 minutes, add the diced apple to the baking sheet. Cook an additional 10-15 minutes until everything is fork-tender.

Step 3: Cook the Pasta

While the veggies are roasting:
1. Bring water to a boil in a large pot over medium-high heat.
2. Add salt to boiling water before adding your pasta.
3. Cook according to package instructions, reducing time by 1-2 minutes if you prefer al dente.
4. Drain excess water while saving about a tablespoon of pasta water. Toss pasta with olive oil or saved water to cool.

Step 4: Make the Dressing

In a small bowl or measuring cup:
1. Combine dressing ingredients—olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper.
2. Whisk together until well-emulsified (about 1 minute).

Step 5: Assemble the Salad

Once vegetables have cooled:
1. In a large bowl, combine cooled pasta with roasted veggies, goat cheese, and optional dried cranberries.
2. Pour on dressing and toss gently until everything is well coated.

Step 6: Serve Your Salad

If preparing ahead of time:
– Wait to add goat cheese and dressing until just before serving for optimal freshness.

Now enjoy your delicious Fall Pasta Salad with Butternut Squash and Brussels at any occasion!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delightful Fall Pasta Salad with Butternut Squash and Brussels is versatile and can be served in various ways. Whether you’re hosting a gathering or enjoying a cozy lunch, here are some serving suggestions to enhance your experience.

As a Main Dish

• Serve it as a filling main dish for lunch or dinner. The combination of pasta, vegetables, and cheese makes it hearty enough to stand alone.

With Grilled Proteins

• Pair the salad with grilled chicken or fish for added protein. The flavors of the roasted vegetables complement the charred taste beautifully.

As a Side Dish

• This pasta salad works perfectly as a side dish for Thanksgiving or any fall gathering. Its festive colors add to the presentation of your meal.

In Individual Portions

• For a charming touch, serve the salad in individual bowls or jars. This makes it easy for guests to grab their portion at parties or picnics.

With Extra Toppings

• Consider adding toasted nuts, such as walnuts or pecans, for an extra crunch. This additional texture enhances the overall flavor profile of the dish.

Warm or Cold

• Enjoy it warm right after preparation or chill it in the refrigerator for later. Both ways provide a delightful eating experience!

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How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Perfecting your Fall Pasta Salad with Butternut Squash and Brussels involves a few key tips to elevate its taste and presentation.

• Choose Seasonal Produce: Opt for fresh, seasonal butternut squash and Brussels sprouts for the best flavor.
• Roast Until Tender: Ensure that you roast the vegetables until they are fork-tender. This brings out their natural sweetness.
• Adjust Dressing to Taste: Feel free to modify the maple dijon dressing according to your preference. Add more maple syrup for sweetness or vinegar for tang.
• Use Quality Cheese: Select high-quality goat cheese or feta cheese as toppings for added creaminess and depth of flavor.
• Chill Before Serving: Allowing the salad to chill before serving helps meld all the flavors together beautifully.
• Add Fresh Herbs: Sprinkle fresh herbs like parsley or chives over the salad just before serving to brighten up the dish visually and flavor-wise.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Complementing your Fall Pasta Salad with Butternut Squash and Brussels is easy with these tasty side dishes that fit perfectly within a fall menu.

1. Roasted Sweet Potatoes: Their sweetness pairs well with the savory flavors of the pasta salad.
2. Garlic Breadsticks: Soft and buttery breadsticks provide comforting carbs alongside your main dish.
3. Mixed Green Salad: A light mixed green salad adds freshness without overpowering the main flavors.
4. Pumpkin Soup: Warm pumpkin soup offers a creamy and spiced alternative that harmonizes with fall ingredients.
5. Stuffed Mushrooms: Savory stuffed mushrooms make for an impressive appetizer that complements your meal’s vibe.
6. Cranberry Sauce: A tangy cranberry sauce can cut through richness while adding another layer of fall flavors.
7. Brussels Sprout Slaw: A crunchy slaw made from raw Brussels sprouts enhances texture while echoing ingredients from your pasta salad.
8. Cheese Platter: A simple cheese platter featuring seasonal cheeses can enhance flavors while providing variety on your table.

Common Mistakes to Avoid

When preparing your Fall Pasta Salad with Butternut Squash and Brussels, steer clear of these common errors for the best results.

• Using Overcooked Pasta: Overcooked pasta can make your salad mushy. Aim for al dente by checking the cooking time on the package and draining it a minute early.
• Skipping the Roasting Step: Neglecting to roast the vegetables can lead to a bland salad. Roasting enhances their flavor and adds texture, so don’t skip this crucial step.
• Adding Dressing Too Early: Adding dressing too soon can make the pasta soggy. Wait until just before serving to toss in the dressing and goat cheese for freshness.
• Using Low-Quality Olive Oil: Using subpar olive oil can affect the taste of your dressing. Opt for high-quality extra-virgin olive oil to enhance flavor.
• Ignoring Seasoning: Failing to season your ingredients properly can result in a bland dish. Always season vegetables and pasta with salt and pepper during preparation for better flavor.

Refrigerator Storage

• Store your Fall Pasta Salad in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended due to the texture of cooked pasta and vegetables changing upon thawing.
• If you must freeze, consider storing components separately (pasta, veggies, and dressing).

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and heat for about 15 minutes covered with foil.
• Microwave: Heat in short intervals (30 seconds) until warmed through, stirring between each interval.
• Stovetop: Warm gently in a skillet over low heat, adding a splash of olive oil or water if needed.

Frequently Asked Questions

Can I make this Fall Pasta Salad ahead of time?

Yes, you can prepare most components ahead. Store them separately and combine just before serving for optimal freshness.

What types of pasta work best?

Rotini is great for holding dressing, but you can use any short pasta like penne or farfalle for similar results.

How do I customize my Fall Pasta Salad?

Feel free to add nuts such as walnuts or pecans for crunch or substitute other cheeses like feta based on your preference.

Is this recipe suitable for vegan diets?

To make this salad vegan, simply omit goat cheese or replace it with a plant-based alternative.

Can I use frozen butternut squash?

Yes, frozen butternut squash can be used. Just adjust roasting time as needed since it’s often pre-cooked.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not just delicious; it’s also versatile! Perfect for gatherings or a quick lunch, you can customize it with various ingredients to suit your taste. Don’t hesitate to try different add-ins or dressings—your taste buds will thank you!