Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a comforting dish that brings the warmth of fall to your table, you’ve landed in the right spot! This Fall Pasta Salad with Butternut Squash and Brussels is one of my favorite go-to recipes when the leaves start to change color. It’s not just tasty; it’s also colorful and full of seasonal flavors that remind me of cozy gatherings and family dinners.

Whether you’re prepping for a busy week ahead or hosting friends for an autumn get-together, this pasta salad checks all the boxes. It’s easy to make, packed with nutrition, and can be enjoyed warm or cold. Plus, who can resist the combination of roasted veggies, creamy goat cheese, and a delightful maple dijon dressing? Let’s dive into why you’ll love this recipe!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal prep time, this dish fits perfectly into your busy schedule.
• Flavorful ingredients: The blend of roasted butternut squash and Brussels sprouts with crisp apples makes every bite a taste of fall.
• Make-ahead friendly: Prepare this salad in advance for easy meal prep or last-minute gatherings without sacrificing taste.
• Versatile serving options: Enjoy it as a standalone lunch or as a side dish at dinner or holiday meals.
• Family-approved: Kids and adults alike will love this hearty yet healthy option, making it perfect for everyone.

Ingredients You’ll Need

This recipe comes together with simple, wholesome ingredients that celebrate the season. Let’s gather what we need for our delicious Fall Pasta Salad!

For the Pasta 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! You can easily customize it to suit your taste preferences or what you have on hand.

• Swap the cheese: If you’re not a fan of goat cheese, try feta or even leave it out for a dairy-free version!
• Add some crunch: Toss in some walnuts or pecans for added texture and nutty flavor.
• Change up the pasta: Feel free to use whole wheat or gluten-free pasta – whatever works best for you!
• Boost the greens: Mix in some spinach or kale for an extra boost of nutrients.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat and Prep Your Veggies

Preheat your oven to 400℉ (200°C). To make cleanup easier later on, line a baking sheet with greased parchment paper. Next, dice your butternut squash, Brussels sprouts, and apples. This step helps ensure everything cooks evenly while also giving us those lovely caramelized edges when roasting.

Step 2: Roast Your Vegetables

On your prepared baking sheet, toss together the butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper. Roast them in the oven for about 20 minutes. Then scoot them over slightly and add in your apples. Continue roasting for another 10-15 minutes until everything is fork-tender. The sweet smell wafting through your kitchen will make it hard to wait!

Step 3: Cook Your Pasta

While those veggies are roasting away beautifully, bring a large pot of salted water to boil over medium-high heat. Add your pasta according to package instructions. For that perfect al dente texture that holds up well in salads, cook it just shy of what the box suggests. Once done cooking, drain the water but save about a tablespoon—this little trick keeps our pasta from sticking together!

Step 4: Whip Up Your Maple Dressing

In a small bowl or measuring cup, combine all your dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk them together until well-emulsified—this should only take about a minute! This dressing adds just the right amount of sweetness and tang.

Step 5: Assemble Your Salad

Once your roasted veggies have cooled down a bit (we don’t want them melting our cheese!), grab a large bowl. Add in your cooled pasta along with those beautifully roasted vegetables. Crumble in your goat cheese (and dried cranberries if using) before drizzling on that delicious maple dressing. Gently toss everything together until well combined—make sure every piece is coated in that heavenly dressing!

Step 6: Serving Suggestions

If you’re making this salad ahead of time, hold off on adding the goat cheese and dressing until just before serving to maintain freshness. Pro tip: if you want to impress at Thanksgiving or any gathering really—use colorful pasta! It adds visual appeal that everyone will love.

And there you have it—a delightful Fall Pasta Salad with Butternut Squash and Brussels that’s sure to be a hit at any occasion! Enjoy every bite!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad is all about attention to detail and a sprinkle of love! Here are some tips to help you elevate your dish:

• Use seasonal ingredients: Fresh, in-season produce not only tastes better but also enhances the overall flavor profile of your salad. Look for local farmers’ markets or grocery stores that stock seasonal fruits and vegetables.
• Don’t skip the cooling process: Allowing your roasted veggies to cool before mixing them with the pasta helps prevent the cheese from melting too much, resulting in a beautifully textured salad that holds its shape.
• Experiment with pasta shapes: While rotini works wonderfully, exploring different pasta shapes like farfalle or orecchiette can add texture and make your dish visually appealing. Plus, they hold onto the dressing better!
• Adjust the dressing to taste: Feel free to tweak the maple dijon dressing according to your preference. If you like it sweeter, add more maple syrup; if you prefer a tangy kick, increase the balsamic vinegar.
• Make it ahead of time: This salad is perfect for meal prep! Prepare it a day in advance and store it in the fridge (without dressing). Just add dressing right before serving for maximum freshness.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad beautifully can turn an already delicious dish into a stunning centerpiece! Here are some ideas on how to serve it:

Garnishes

• Chopped fresh herbs: Sprinkle some additional fresh thyme or parsley on top for a pop of color and freshness.
• Toasted nuts: Add a handful of toasted walnuts or pecans for a delightful crunch that complements the creamy goat cheese.

Side Dishes

• Roasted Beet Salad: A vibrant roasted beet salad with arugula and feta pairs perfectly with the sweetness of the pasta salad, adding an earthy flavor.
• Vegetable Soup: A warm bowl of vegetable soup offers comfort alongside your cold salad, making for a well-rounded meal that’s perfect for fall.
• Quinoa Pilaf: Fluffy quinoa pilaf mixed with seasonal vegetables provides additional protein and fiber while maintaining a light texture.
• Garlic Bread: Crispy garlic bread is an easy side that everyone loves. Its buttery flavor balances well against the tanginess of the goat cheese in your pasta salad.

With these tips and serving suggestions, you’re all set to impress your guests or enjoy a cozy meal at home. Happy cooking!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! You can make it ahead of time, ensuring you have a tasty dish ready to go for lunches or gatherings.

Storing Leftovers

• Store the salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3-4 days.
• If you plan to keep it longer, consider storing the dressing separately to maintain the salad’s texture.

Freezing

• While I recommend enjoying this salad fresh, you can freeze the roasted veggies and pasta separately.
• Place them in freezer-safe bags or containers, and they should last for about 2-3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• To reheat, simply warm the roasted veggies in a skillet over medium heat until heated through.
• You can also microwave the pasta briefly, adding a splash of water to keep it moist.
• After reheating, combine everything and drizzle with fresh dressing if needed.

FAQs

Here are some common questions about making this delightful dish.

Can I use other types of pasta in my Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Feel free to swap out rotini for your favorite pasta shape. Just ensure it’s cooked al dente for the best texture.

How do I make my Fall Pasta Salad with Butternut Squash and Brussels vegan?

To make this dish vegan-friendly, simply substitute goat cheese with vegan cheese or omit it altogether. The salad will still be delicious!

Can I add other vegetables to this pasta salad?

Yes! This recipe is quite versatile. Consider adding kale, spinach, or even roasted carrots for extra flavor and nutrition.

What can I serve alongside this salad?

This pasta salad pairs well with grilled chicken, tofu skewers, or even a hearty soup for a complete meal!

Final Thoughts

I hope you’re as excited about making this Fall Pasta Salad with Butternut Squash and Brussels as I am! It’s a wonderful way to celebrate seasonal flavors while enjoying something nutritious and satisfying. Whether you’re preparing it for a gathering or just enjoying it as part of your weekly meal prep, I’m sure you’ll love every bite. Happy cooking!