Print

Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of autumn with this vibrant Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This hearty dish is an ideal accompaniment for gatherings or a delightful lunch option. It combines roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese, all tossed together in a delectable maple dijon dressing.

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz goat cheese (or feta)
  • ¼ cup dried cranberries (optional)
  • ⅓ cup extra-virgin olive oil (for dressing)
  • ¼ cup balsamic vinegar (for dressing)
  • 1 Tbsp dijon mustard (for dressing)
  • 1 Tbsp maple syrup (for dressing)
  • 1 clove garlic, minced (for dressing)
  • ½ tsp kosher salt (for dressing)
  • ¼ tsp black pepper (for dressing)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
  3. Add diced apples to the vegetables and roast for an additional 10-15 minutes until tender.
  4. Meanwhile, cook pasta according to package instructions until al dente; drain and toss with a bit of olive oil.
  5. In a bowl, whisk together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper for the dressing.
  6. In a large bowl, combine roasted vegetables, cooled pasta, goat cheese, and cranberries. Drizzle with dressing and toss gently.

Nutrition

Find it online: https://easykitchenlove.com/fall-pasta-salad-with-butternut-squash-and-brussels-2/