Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors, making it perfect for gatherings or a simple lunch. Roasted Brussels sprouts, sweet butternut squash, crisp apples, and fresh thyme come together with tender pasta. Topped with creamy goat cheese and a maple dijon dressing, this salad captures the essence of fall in every bite.

Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• Pasta & Vegetables
• Seasoning & Dressing
• Maple Dijon Dressing
• How to Make Fall Pasta Salad with Butternut Squash and Brussels
• Step 1: Preheat the Oven
• Step 2: Roast the Vegetables
• Step 3: Cook the Pasta
• Step 4: Make the Dressing
• Step 5: Assemble the Salad
• Step 6: Serve or Store
• How to Serve Fall Pasta Salad with Butternut Squash and Brussels
• As a Main Dish
• At Gatherings
• With Seasonal Garnishes
• As a Lunch Option
• How to Perfect Fall Pasta Salad with Butternut Squash and Brussels
• Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Fall Pasta Salad with Butternut Squash and Brussels
• Reheating Fall Pasta Salad with Butternut Squash and Brussels
• Frequently Asked Questions
• What makes this Fall Pasta Salad with Butternut Squash and Brussels special?
• Can I customize this recipe?
• How do I store leftovers of Fall Pasta Salad with Butternut Squash and Brussels?
• Is this dish suitable for meal prep?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted vegetables and fresh apples creates a perfect balance of sweet and savory flavors.
• Easy to Prepare: With straightforward instructions, this dish can be whipped up in under an hour!
• Versatile Dish: Great as a side for holiday meals or as a stand-alone lunch option.
• Healthy Choice: Packed with vegetables and whole ingredients, this salad supports a balanced diet.
• Make Ahead Option: Perfect for meal prep; just add the dressing before serving to keep it fresh!

Tools and Preparation

To make the preparation seamless, having the right tools on hand is essential. These tools will help you create your Fall Pasta Salad effortlessly.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Mixing bowl
• Whisk
• Knife and cutting board

Importance of Each Tool

• Large pot: Vital for cooking the pasta perfectly while ensuring it doesn’t stick together.
• Baking sheet: Ideal for roasting butternut squash and Brussels sprouts evenly.
• Mixing bowl: Necessary for combining all ingredients without mess.
• Whisk: Helps emulsify the dressing quickly for smooth consistency.

Ingredients

For this delicious Fall Pasta Salad with Butternut Squash and Brussels, you will need:

Pasta & Vegetables

• 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)

Seasoning & Dressing

• 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)

Maple Dijon 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

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat your oven to 400℉ (200°C). Prepare a baking sheet by lining it with greased parchment paper.

Step 2: Roast the Vegetables

1. Dice the butternut squash, Brussels sprouts, and apple.
2. On the baking sheet, toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper.
3. Roast in the oven for 20 minutes.
4. After 20 minutes, move the veggies aside and add the apples. Cook for another 10–15 minutes until everything is fork tender.

Step 3: Cook the Pasta

1. In a large pot of boiling salted water, cook your pasta according to package instructions.
2. If you prefer al dente pasta, cook it 1–2 minutes less than recommended.
3. Drain the pasta, saving about a tablespoon of cooking water. Toss the pasta in olive oil or some reserved water to prevent sticking.

Step 4: Make the Dressing

In a small bowl or measuring cup:
1. Combine all dressing ingredients—olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
2. Whisk until well combined and emulsified.

Step 5: Assemble the Salad

1. Once roasted veggies have cooled slightly, combine them with cooled pasta in a large bowl.
2. Add goat cheese and optional dried cranberries.
3. Pour on the dressing and toss gently until everything is well coated.

Step 6: Serve or Store

For best results if preparing ahead:
Wait to add goat cheese and dressing until just before serving. For festive occasions like Thanksgiving Pasta Salad, consider using colorful pasta for visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is versatile and delightful. It can be served in various ways to enhance your dining experience.

As a Main Dish

• Pair it with a slice of crusty bread for a fulfilling meal.
• Add grilled chicken or chickpeas on top for extra protein.

At Gatherings

• Serve it in a large bowl for family-style dining.
• Use individual servings in mason jars for a fun presentation at potlucks.

With Seasonal Garnishes

• Top with toasted pumpkin seeds for a crunchy texture.
• Add fresh pomegranate seeds for a pop of color and sweetness.

As a Lunch Option

• Pack it in a lunchbox; it tastes great cold or at room temperature.
• Pair with yogurt or a light soup for balance.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Making the perfect Fall Pasta Salad requires some attention to detail. Here are some tips to elevate your dish:

• Choose the Right Pasta: Opt for rotini or fusilli, as they hold onto the dressing well.
• Roast Vegetables Properly: Ensure veggies are tender and caramelized by not overcrowding your baking sheet.
• Use Fresh Herbs: Fresh thyme enhances the flavor more than dried herbs would.
• Customize Your Dressing: Adjust the maple syrup according to your taste preference for sweetness.
• Let It Cool: Allow roasted veggies to cool before mixing them in to prevent wilting the pasta.
• Add Cheese Last: If making ahead, add goat cheese right before serving to maintain its creaminess.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing side dishes can enhance this flavorful salad. Here are some delicious options:

1. Garlic Bread: A crispy garlic loaf pairs beautifully with the salad’s flavors.
2. Roasted Vegetable Medley: Complement the fall theme with seasonal roasted vegetables like carrots and sweet potatoes.
3. Mixed Green Salad: A simple green salad dressed with vinaigrette adds freshness.
4. Quinoa Pilaf: A nutty quinoa side dish offers additional texture and nutrition.
5. Apple Cider Vinaigrette Coleslaw: This adds crunch and a touch of sweetness that matches the salad’s apple component.
6. Stuffed Acorn Squash: For an elegant touch, serve acorn squash stuffed with grains and nuts as a hearty option.

Common Mistakes to Avoid

Making a delicious Fall Pasta Salad with Butternut Squash and Brussels can be easy, but there are a few common mistakes to watch out for.

• Overcooking the pasta: Cooking the pasta too long can turn it mushy. Aim for al dente, which means it should have a slight bite to it.
• Not seasoning properly: Skipping salt or spices can make the salad bland. Be sure to season each component, especially the roasted vegetables.
• Using cold ingredients: Mixing warm pasta with cold veggies and dressing can affect texture and flavor. Allow your veggies to cool before combining them with the pasta.
• Forgetting about texture: A good salad needs variety in textures. Include crunchy elements like nuts or seeds to enhance the overall experience.
• Skipping the dressing: The dressing is key for flavor. Don’t skimp on it, and make sure everything is well-coated before serving.

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well in the fridge for up to 3 days.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended due to the texture change of pasta and vegetables upon thawing.
• If needed, you can freeze the roasted veggies separately; they last up to 2 months.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10-15 minutes.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second increments until warm.
• Stovetop: Sauté in a pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What makes this Fall Pasta Salad with Butternut Squash and Brussels special?

This salad combines seasonal flavors like roasted butternut squash and Brussels sprouts with fresh apples for sweetness, making it perfect for fall gatherings.

Can I customize this recipe?

Absolutely! You can swap out the goat cheese for feta or even leave it out for a vegan option. Adding nuts or seeds will also enhance texture.

How do I store leftovers of Fall Pasta Salad with Butternut Squash and Brussels?

Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy them cold or reheated!

Is this dish suitable for meal prep?

Yes! This salad holds up well, making it great for meal prep. Just add cheese and dressing when you’re ready to serve.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only visually appealing but also packed with autumn flavors. It’s perfect as a side dish or a light lunch. Feel free to customize it by adding your favorite ingredients or adjusting the dressing to suit your taste!