Description
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant celebration of autumn flavors, perfect for gatherings or as a nourishing lunch. This delightful salad features roasted Brussels sprouts and sweet butternut squash paired with crunchy apples and creamy goat cheese, all drizzled with a homemade maple dijon dressing. Whether served warm or cold, this dish offers versatility that makes it suitable for Thanksgiving or any fall occasion. Easy to prepare, it’s a wholesome addition to your meal rotation that the whole family will love.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced Honeycrisp apples
- 4 oz goat cheese (or feta)
- Maple dijon dressing (made with olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper; roast for 20 minutes.
- Add diced apples and continue roasting for an additional 10-15 minutes until tender.
- Meanwhile, cook the pasta according to package instructions; drain and toss with olive oil.
- Whisk together dressing ingredients until emulsified.
- In a large bowl, combine the pasta, roasted vegetables, goat cheese, and dressing; toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg