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
Scale
- 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