Name: Fall Pasta Salad with Butternut Squash and Brussels Bliss
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 oz Rotini (Perfect for holding onto the dressing.); 2 cups Brussels Sprouts (Can substitute with broccoli.); 2 cups Butternut Squash (Can substitute with sweet potatoes.); 1 medium Apple (Honeycrisp is recommended.); 1 tbsp Fresh Thyme (Use dried thyme if fresh isn't available.); 1/4 cup Extra-Virgin Olive Oil (Use high-quality for the best flavor.); 2 tbsp Balsamic Vinegar; 1 tbsp Dijon Mustard; 2 tbsp Maple Syrup (Local maple is preferred.); 2 cloves Minced Garlic; 1 tsp Kosher Salt; 1/2 tsp Black Pepper; 1/2 cup Goat Cheese (Opt for feta or omit for a vegan version.); 1/2 cup Dried Cranberries (Optional for added sweetness.)

As the leaves begin to turn and the air carries a crispness that invites cozy gatherings, I’m reminded of my favorite fall dish: a vibrant Fall Pasta Salad with Butternut Squash and Brussels Sprouts. This salad beautifully combines the earthiness of roasted Brussels sprouts and the sweetness of butternut squash, making it not only a feast for the eyes but also a wholesome choice for your table. It’s incredibly easy to prepare and can be tailored to suit any palate, which means both plant-based enthusiasts and cheese lovers can enjoy it. The tangy maple Dijon dressing ties everything together, creating a flavor experience that’s sure to impress at your next potluck or a simple weeknight dinner. Curious about how to bring this autumn delight to your kitchen? Let’s dive in!

Why is this Fall Pasta Salad special?

Nutritious and Wholesome: Packed with seasonal produce, this recipe is a celebration of fall’s flavors. The roasted butternut squash and Brussels sprouts provide vitamins and fiber while still delighting your taste buds.

Simple to Make: You don’t need to be a culinary master! This dish can be prepared easily in just a little over 30 minutes, perfect for busy weeknights or last-minute gatherings.

Versatile Ingredients: With optional ingredients, like substituting goat cheese or adding cranberries, you can make it entirely your own. Want to try a lighter option? Consider swapping out the cheese entirely!

Crowd-Pleaser: This Fall Pasta Salad is a hit with everyone, whether you’re serving it at a family dinner, a potluck, or a casual lunch. It pairs beautifully with dishes like Baked Salmon Pasta or can stand alone as a satisfying meal.

Eye-Catching Presentation: The mix of vibrant colors from the vegetables makes this salad not just delicious, but gorgeous enough to be the centerpiece of your table.

Fall Pasta Salad Ingredients

• Here’s everything you need to create a delightful Fall Pasta Salad with Butternut Squash and Brussels Sprouts!

For the Pasta

Rotini – Perfect for holding onto the tangy maple Dijon dressing.

For the Roasted Vegetables

Brussels Sprouts – Earthy and nutritious; feel free to use broccoli for a different twist.
Butternut Squash – Sweetness and creamy texture; substitutable with sweet potatoes for a hearty option.
Apple – Adds a refreshing crunch; Honeycrisp is highly recommended for sweetness.
Fresh Thyme – Offers a fragrant herbal note; use dried thyme if fresh isn’t available.

For the Dressing

Extra-Virgin Olive Oil – Essential for roasting and dressing; choose high-quality for the best flavor.
Balsamic Vinegar – Provides a rich base for the vinaigrette that enhances every bite.
Dijon Mustard – Adds a delightful tang to the dressing blend.
Maple Syrup – Balances acidity with a hint of sweetness; try using local maple for extra flavor.
Minced Garlic – Lifts the dressing, infusing it with savory goodness.
Kosher Salt & Black Pepper – Essential for bringing out the best in each ingredient.

For the Garnish

Goat Cheese – Creamy richness; opt for feta or omit for a vegan version.
Dried Cranberries – Optional but adds a pop of sweetness and vibrant color, elevating your salad’s charm.

Step‑by‑Step Instructions for Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This step is crucial for roasting the vegetables evenly. As the oven heats, gather your butternut squash, Brussels sprouts, and apple to prepare them for roasting.

Step 2: Chop and Toss the Veggies
Dice the butternut squash and Brussels sprouts into bite-sized pieces, and chop the apple into cubes. In a large bowl, toss the squash and Brussels with extra-virgin olive oil, fresh thyme, salt, and pepper until everything is evenly coated. Pour the mixture onto the baking sheet and spread it out for even roasting, which should take about 20 minutes.

Step 3: Add the Apple
After 20 minutes of roasting, remove the baking sheet from the oven and add the diced apple to the mix. Return the sheet to the oven and roast for an additional 10-15 minutes. The vegetables should be tender and slightly caramelized, while the apples will just soften, adding a delightful sweetness to your Fall Pasta Salad.

Step 4: Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add your rotini pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking.

Step 5: Whisk the Dressing
In a small bowl, combine balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk these ingredients together until they emulsify into a smooth dressing. This flavorful maple Dijon dressing will tie your Fall Pasta Salad together beautifully, melding the sweet and savory elements perfectly.

Step 6: Combine and Toss
Once the roasted vegetables have cooled slightly, take a large mixing bowl and combine the cooked pasta, roasted butternut squash, Brussels sprouts, apples, and optional dried cranberries. Crumble the goat cheese over the top and pour the maple Dijon dressing on as well. Toss everything gently until well mixed, ensuring every bite is packed with flavor and color.

Step 7: Serve and Enjoy
Your vibrant Fall Pasta Salad with Butternut Squash and Brussels is now ready to be served! This dish can stand alone or pair beautifully with grilled chicken or fish for a complete meal. Enjoy the delightful flavors and textures, perfect for capturing the essence of the fall season!

Fall Pasta Salad Variations & Substitutions

Customize your Fall Pasta Salad with an array of delightful twists that enhance flavor and cater to your preferences!

Vegan Option: Swap out the goat cheese for vegan cheese or simply omit it! This lightens the dish while still maintaining its hearty flavors.
Different Veggies: Substitute butternut squash or Brussels sprouts with seasonal favorites like sweet potatoes or roasted carrots for a unique flavor profile. The root vegetables add their sweet charm to the mix!
Grain Alternative: For a gluten-free version, swap the rotini pasta for quinoa. This grain not only boosts protein but also adds a delightful texture you’ll love.
Cheese Change: If you’re not a goat cheese fan, crumbled feta makes a creamy alternative or try ricotta for a velvety touch.
Nuts for Crunch: Toss in some toasted walnuts or pecans for an added crunchy element that compliments the salad’s creamy dressing beautifully.
Heat it Up: Want a little spice? Add a pinch of red pepper flakes to the dressing or toss in some diced jalapeños to elevate the heat level.
Dried Fruit Swap: Instead of cranberries, try dried cherries or apricots! They’ll introduce a different sweetness and a pop of color to your stunning salad.
Herb Mix: Don’t have thyme? Fresh parsley or sage can also work wonders, infusing the dish with a lovely herbal aroma that complements the fall flavors beautifully.

Feel free to explore these variations and discover your new favorite way to enjoy this cozy autumn dish! And if you’re looking for something to go with it, try pairing it with a delicious Baked Salmon Pasta or a refreshing Strawberry Caprese Salad. Happy cooking!

How to Store and Freeze Fall Pasta Salad

Fridge: Store leftovers in an airtight container for up to 3-4 days. Ensure the salad is completely cool before sealing to maintain freshness.

Freezer: It’s best to avoid freezing this salad due to the texture changes in pasta and vegetables, but if necessary, freeze for up to 1 month. Thaw in the fridge and reheat gently.

Reheating: If desired, reheat in a microwave-safe dish, covering with a damp paper towel to retain moisture. Enjoy while warm, but the salad is delightful cold as well.

Add-Ons: For added longevity, keep the dressing separate until you’re ready to enjoy your delicious Fall Pasta Salad.

What to Serve with Fall Pasta Salad with Butternut Squash and Brussels Sprouts

Delight in a fulfilling meal created by pairing this colorful salad with delicious accompaniments that enhance its seasonal charm.

Grilled Chicken: Juicy and tender chicken provides a wonderful contrast, bringing extra protein to this wholesome dish.
Roasted Salmon: The rich flavors of salmon beautifully complement the earthy vegetables, making for a delightful autumn feast.
Quinoa: Add a nutty grain for a gluten-free option. Quinoa’s texture and protein will make your meal even heartier.
Garlic Bread: Crunchy and buttery, it’s perfect for soaking up any leftover dressing at the bottom of your salad bowl. Who can resist?
Apple Cider: A glass of cold apple cider with your meal enhances the fall vibe, adding a sweet and tangy sip alongside each bite.
Pumpkin Spice Muffins: For dessert, these warm muffins provide a cozy finish, echoing the seasonal flavors in your meal. They’re bound to make everyone smile.

Expert Tips for Fall Pasta Salad

Pasta Choice: Use rotini or similar shapes: Their grooves hold onto the creamy dressing, ensuring every bite bursts with flavor in your Fall Pasta Salad.
Roasting Perfectly: Watch your roasting times: Different ovens may require adjustments; ensure veggies are caramelized but not burnt for optimal texture and taste.
Make-Ahead Magic: Prep ahead for convenience: Roast the vegetables and mix the dressing a day before; combine with pasta just before serving for a fresh taste.
Flavor Variations: Customize to your taste: Swap goat cheese for feta or vegan cheese, and try seasonal swaps like carrots or parsnips for a unique twist to your salad.
Dressing Emulsification: Whisk thoroughly for best results: Properly emulsifying the dressing ensures a well-blended, tangy flavor that enhances every bite of your salad.

Make Ahead Options

These vibrant Fall Pasta Salad with Butternut Squash and Brussels Sprouts are perfect for busy weeknights or meal prep enthusiasts! To save time, you can roast the butternut squash and Brussels sprouts up to 3 days in advance. Simply allow them to cool, then store them in an airtight container in the refrigerator. The maple Dijon dressing can also be made ahead and kept for up to 5 days. To maintain the quality and prevent the pasta from becoming sticky, toss it in a little olive oil after cooking and refrigerate it in a separate container. When you’re ready to serve, simply combine the roasted veggies, pasta, goat cheese, and dressing, and toss everything together for a delicious, stress-free meal!

Fall Pasta Salad with Butternut Squash and Brussels Recipe FAQs

What type of pasta is best for this salad?
Absolutely! I recommend using rotini for its fun shape and grooves, which help cling to the creamy maple Dijon dressing. However, if you’re looking for a gluten-free option, simply swap in your favorite gluten-free pasta.

How do I know if my butternut squash is ripe?
Look for a butternut squash that has a smooth, beige skin without dark spots all over. It should feel heavy for its size and have a firm texture. If you can gently press your fingernail into the skin but it resists, that’s a good sign!

How should I store leftovers of the Fall Pasta Salad?
To keep your salad fresh, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to 3-4 days, but make sure it’s completely cool before sealing to retain its flavor and texture.

Can I freeze the Fall Pasta Salad?
While I typically recommend enjoying this salad fresh, you can freeze it for up to 1 month if necessary. To do so, place it in a freezer-safe container. Thaw in the fridge overnight before reheating gently on the stove or using a microwave, covered with a damp paper towel to keep it moist.

What are some common adjustments for dietary restrictions?
If you or your guests have dietary restrictions, you can easily customize the recipe! For a vegan version, simply omit the goat cheese or substitute with your favorite vegan cheese. Additionally, if you’re catering to nut allergies, just double-check that your mustard and any optional ingredients do not contain nuts.

What should I do if my salad looks too dry before serving?
No worries! If you find your salad is looking a bit dry after it’s been sitting, you can add a splash more of the maple Dijon dressing to liven it up or a bit of extra virgin olive oil for added richness. Just toss it gently and serve!