Fall Pasta Salad with Butternut Squash and Brussels
Experience the flavors of fall with this vibrant Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This delightful dish combines roasted Brussels sprouts, sweet butternut squash, and crispy apples, all tossed in a creamy dressing that brings everything together beautifully. Perfect for gatherings or as a satisfying lunch, it’s both nutritious and easy to prepare. Whether served warm or cold, this hearty salad is sure to impress with its colorful presentation and delicious taste. Enjoy the essence of autumn with every bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 4 oz goat cheese (or feta)
- 1/3 cup balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Roast for 20 minutes.
- Add diced apples to the baking sheet and continue roasting for another 10-15 minutes until tender.
- Cook pasta according to package instructions; drain and reserve some pasta water.
- In a bowl, whisk together olive oil, balsamic vinegar, mustard, maple syrup, garlic, salt, and pepper for the dressing.
- Combine roasted vegetables with pasta in a large bowl; add cheese and dressing, tossing gently to combine.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 265
- Sugar: 9g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 12mg