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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels Bliss

Enjoy a vibrant Fall Pasta Salad with Butternut Squash and Brussels, a wholesome dish celebrating autumn flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Roasting Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Rotini Perfect for holding onto the dressing.
For the Roasted Vegetables
  • 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.
For the Dressing
  • 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
For the Garnish
  • 1/2 cup Goat Cheese Opt for feta or omit for a vegan version.
  • 1/2 cup Dried Cranberries Optional for added sweetness.

Equipment

  • Oven
  • Baking sheet
  • large pot
  • Large Bowl
  • Small Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Dice the butternut squash and Brussels sprouts into bite-sized pieces and chop the apple into cubes. Toss with olive oil, thyme, salt, and pepper.
  3. Pour the mixture onto the baking sheet and roast for 20 minutes.
  4. Add the diced apple to the roasted vegetables and continue roasting for an additional 10-15 minutes.
  5. While roasting, bring a pot of salted water to a boil, add rotini and cook until al dente, then drain and rinse.
  6. In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until smooth.
  7. Combine the cooked pasta and roasted vegetables in a mixing bowl, crumble the goat cheese, and pour dressing over. Toss gently until mixed.
  8. Serve immediately or refrigerate for later enjoyment.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 350mgPotassium: 600mgFiber: 6gSugar: 12gVitamin A: 700IUVitamin C: 40mgCalcium: 100mgIron: 2mg

Notes

This salad can be a standalone meal or paired with grilled chicken or fish.

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