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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Experience the essence of autumn with this delightful Fall Pasta Salad featuring roasted butternut squash and Brussels sprouts. Bursting with vibrant flavors and textures, this versatile dish makes an excellent centerpiece for your gatherings, a quick lunch option, or a comforting side for holiday dinners. The combination of sweet butternut squash, caramelized Brussels sprouts, crunchy apples, and creamy dressing creates a harmonious balance that will impress your family and friends. Plus, it’s easy to prepare and can be customized to suit your tastes. Dive into the season’s bounty with this refreshing and satisfying salad!

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced Honeycrisp apple
  • 1 Tbsp fresh thyme (or 1 tsp dried thyme)
  • 2 Tbsp extra-virgin olive oil
  • 4 oz goat cheese (or feta cheese)
  • For 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples to the sheet pan; roast for an additional 10-15 minutes until tender.
  4. Cook pasta according to package instructions; drain and toss with olive oil.
  5. Whisk together dressing ingredients until emulsified.
  6. In a large bowl, combine roasted vegetables, pasta, goat cheese, and cranberries if using. Drizzle with dressing and toss gently before serving.

Nutrition

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