Fall Pasta Salad with Butternut Squash and Brussels
If you’re looking for a dish that embodies the essence of fall, this Fall Pasta Salad with Butternut Squash and Brussels is here to delight your taste buds! Packed with roasted Brussels sprouts, sweet butternut squash, crisp apples, and vibrant pasta, this salad is a beautiful medley of flavors and textures. It’s perfect for busy weeknights or family gatherings, making it a versatile addition to your recipe collection. The creamy goat cheese and maple dijon dressing give it that extra special touch that keeps everyone coming back for more!
This recipe has quickly become a favorite in my home. It’s not just delicious but also incredibly easy to whip up. Whether it’s a cozy family dinner or a potluck with friends, this pasta salad shines on every occasion!
Why You’ll Love This Recipe
- Simple Preparation: With straightforward steps, you can have this delightful salad ready in no time.
- Family-Friendly Appeal: Kids and adults alike will love the combination of sweet and savory flavors.
- Make-Ahead Convenience: Prep it in advance for an easy lunch or side dish during busy days.
- Deliciously Versatile: Customize it based on your pantry staples or seasonal ingredients for endless variations.
Ingredients You’ll Need
Gathering the ingredients for this Fall Pasta Salad is as simple as a stroll through the farmers’ market! These wholesome components come together beautifully for a dish that’s both nutritious and satisfying.
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
One of the best things about this Fall Pasta Salad is its flexibility! Feel free to get creative based on what you have on hand or your personal preferences.
- Swap the Cheese: If goat cheese isn’t your thing, feta works wonderfully too!
- Add Nuts: For an extra crunch, toss in some toasted walnuts or pecans.
- Mix in Other Veggies: Roasted carrots or sweet potatoes can add even more fall flavors to the mix.
- Try Different Apples: Experiment with different apple varieties for unique sweetness levels.
How to Make Fall Pasta Salad with Butternut Squash and Brussels
Step 1: Preheat the Oven
Start by preheating your oven to 400℉ (200°C). This ensures your veggies will roast perfectly, bringing out their natural sweetness. Line a baking sheet with greased parchment paper for easy clean-up later!
Step 2: Prepare Your Veggies
Dice the butternut squash, Brussels sprouts, and apple. Place them on your prepared baking sheet. Toss them with olive oil, fresh thyme, salt, and pepper. Roasting these vegetables enhances their flavors and gives them that lovely caramelization we all crave.
Step 3: Roast Away!
Bake those veggies in the oven for about 20 minutes. After that time, scoot them over and add the apples. Let everything cook together until fork-tender—about another 10-15 minutes. This step is crucial as it melds all those incredible flavors together.
Step 4: Cook Your Pasta
While those delicious aromas fill your kitchen, cook your pasta according to package instructions in a large pot of salted boiling water. Cooking it al dente means you’ll have just the right bite! Don’t forget to save a tablespoon of that starchy pasta water before draining; it’s perfect for keeping things moist later.
Step 5: Whip Up the Dressing
In a small bowl or measuring cup, combine all dressing ingredients—olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk them together until well-blended. This dressing ties everything together with its zesty yet sweet flavor profile.
Step 6: Assemble Your Salad
Once everything cools down a bit, combine the cooled pasta with the roasted veggies in a large bowl. Add goat cheese (or feta) and dried cranberries if using. Pour on that delightful dressing and toss gently until every piece is perfectly coated.
Final Touches:
If you’re preparing this salad ahead of time, hold off on adding goat cheese and dressing until just before serving to maintain freshness! And for festive occasions like Thanksgiving, consider using colorful pasta for an eye-catching presentation.
Enjoy every bite of this warm-hearted Fall Pasta Salad with Butternut Squash and Brussels!
Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels
Creating a delicious Fall Pasta Salad is all about enhancing the natural flavors and textures of your ingredients, so let’s make this dish even more delightful!
-
Choose the Right Pasta: Opt for short pasta shapes like rotini or farfalle that hold onto the dressing and veggies better, ensuring every bite is packed with flavor.
-
Roast for Flavor: Don’t rush the roasting process! Allowing the butternut squash and Brussels sprouts to caramelize adds a deep, sweet flavor that truly enhances the salad.
-
Chill Before Serving: Letting your salad chill in the fridge for at least 30 minutes before serving allows the flavors to meld together beautifully, creating a more cohesive dish.
-
Mix and Match Add-ins: Feel free to experiment with other seasonal veggies like roasted sweet potatoes or even nuts for added crunch. This keeps your salad interesting and tailored to your tastes.
-
Fresh Herbs Matter: Fresh thyme really elevates this dish, but don’t shy away from trying other herbs like sage or parsley. They add freshness and complexity that will make your pasta salad shine.
How to Serve Fall Pasta Salad with Butternut Squash and Brussels
Presentation can turn an ordinary dish into something special, so let’s explore some delightful ways to serve this vibrant pasta salad!
Garnishes
- Chopped Fresh Herbs: Sprinkle some extra fresh thyme or parsley on top just before serving for a pop of color and freshness.
- Toasted Pumpkin Seeds: Adding toasted pumpkin seeds not only looks great but also brings a nutty flavor and crunchy texture that complements the soft veggies.
- Extra Crumbled Cheese: A little more goat cheese scattered on top adds creaminess and visual appeal, making each serving irresistibly inviting.
Side Dishes
-
Mixed Green Salad: A light mixed green salad with a lemon vinaigrette pairs perfectly. The acidity cuts through the richness of the pasta salad while adding crunch.
-
Roasted Vegetable Medley: Complement your pasta salad with another side of roasted vegetables like carrots, zucchini, or bell peppers. Their caramelized sweetness mirrors the flavors in the main dish.
-
Quinoa Pilaf: A fluffy quinoa pilaf with herbs can provide an excellent source of protein while keeping things light. It’s also gluten-free for those who need it!
-
Garlic Breadsticks: Serve warm garlic breadsticks on the side for those who love a hearty addition. The garlic and butter will be a delightful contrast to the freshness of your pasta salad.
With these tips and serving ideas, you’re all set to create a stunning meal that celebrates the cozy flavors of fall! Enjoy sharing this delicious dish at gatherings or savoring it as part of your weeknight dinners.
Make Ahead and Storage
This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! You can easily make it ahead of time, ensuring you have a delicious and nutritious option ready to go for lunch or dinner throughout the week.
Storing Leftovers
- Store leftover salad in an airtight container in the refrigerator.
- It will keep well for up to 4 days, but for optimal taste, enjoy it within 2 days.
- Avoid adding the goat cheese and dressing until you are ready to serve to maintain freshness.
Freezing
- While this salad is best enjoyed fresh, you can freeze the roasted veggies separately.
- Place the cooled roasted vegetables in a freezer-safe bag or container.
- They can be frozen for up to 3 months. Thaw in the refrigerator before using.
Reheating
- If preferred warm, heat the roasted veggies in a skillet over medium heat until warmed through.
- You can also gently microwave the salad but watch it closely to prevent overcooking.
- Add fresh goat cheese after reheating for a creamy finish.
FAQs
Here are some common questions about this delightful recipe:
Can I use other types of pasta for the Fall Pasta Salad with Butternut Squash and Brussels?
Absolutely! Feel free to substitute with whole wheat, gluten-free, or your favorite pasta shape. Just adjust cooking times as needed.
How can I store leftovers of the Fall Pasta Salad with Butternut Squash and Brussels?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Remember not to add dressing until just before serving!
Can I customize this Fall Pasta Salad with Butternut Squash and Brussels?
Definitely! You can add nuts like walnuts or pecans for crunch, or swap out the goat cheese for feta if you prefer.
What can I serve with this Fall Pasta Salad with Butternut Squash and Brussels?
This salad pairs beautifully with grilled chicken, fish, or can be served on its own as a hearty vegetarian option.
Is this recipe suitable for meal prep?
Yes! This salad is perfect for meal prepping. Just store ingredients separately until you’re ready to enjoy them!
Final Thoughts
I hope you find joy in making this Fall Pasta Salad with Butternut Squash and Brussels! It’s a vibrant dish that captures all the wonderful flavors of fall while being easy enough for any gathering or a simple weekday lunch. Enjoy each bite filled with warmth and comfort, and don’t hesitate to share your experiences or variations. Happy cooking!
Fall Pasta Salad with Butternut Squash and Brussels
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Description
Indulge in the vibrant flavors of autumn with this Fall Pasta Salad featuring Butternut Squash and Brussels sprouts. This dish brings together a delightful combination of roasted vegetables, sweet apples, and creamy cheese, all tossed with a zesty maple Dijon dressing. Perfect for family dinners or potlucks, it’s not only visually stunning but also easy to prepare. The medley of textures and tastes will make this pasta salad a staple in your kitchen throughout the season!
Ingredients
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apple, diced
- 4 oz goat cheese (or feta)
- ¼ cup dried cranberries (optional)
- 2 Tbsp extra-virgin olive oil (for vegetables)
- ⅓ cup extra-virgin olive oil (for dressing)
- ¼ cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper; roast for 20 minutes.
- Add diced apples to the pan and continue roasting for an additional 10-15 minutes until tender.
- Cook rotini pasta according to package instructions; reserve a tablespoon of pasta water before draining.
- Whisk together dressing ingredients until well combined.
- In a large bowl, combine roasted vegetables with cooled pasta; add cheese and cranberries if desired. Drizzle with dressing and toss gently.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
