Description
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant, seasonal dish that beautifully combines roasted vegetables and fresh ingredients for a delightful flavor experience. This hearty salad features tender pasta tossed with sweet butternut squash, caramelized Brussels sprouts, crisp apples, and creamy goat cheese, all drizzled with a tantalizing maple dijon dressing. Perfect for autumn gatherings or as a satisfying lunch option, this recipe captures the essence of the season in every bite. Enjoy it warm or chilled, and make it your go-to dish for Thanksgiving or cozy family meals.
Ingredients
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apple, diced
- 4 oz goat cheese (or feta)
- Fresh thyme
- Maple dijon dressing (olive oil, balsamic vinegar, Dijon mustard, maple syrup)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes; add apples and roast for an additional 10-15 minutes until tender.
- Cook rotini pasta in salted boiling water until al dente. Drain and toss with olive oil.
- Whisk together dressing ingredients until emulsified.
- Combine roasted vegetables with pasta in a large bowl. Add goat cheese and dressing; toss gently to coat.
- Serve immediately or store in the fridge until ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg