Name: Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz dry rotini pasta; 2 cups Brussels sprouts, diced; 2 cups butternut squash, diced; 2 cups honeycrisp apple, diced; 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme); 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 oz goat cheese, plus more for topping (or feta cheese); ¼ cup dried cranberries (optional); ⅓ cup extra-virgin olive oil; ¼ cup balsamic vinegar; 1 tablespoon dijon mustard; 1 tablespoon maple syrup; 1 clove garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Jump to Recipe· 4.3 from 11 reviews

There is something truly magical about the Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe that makes it an absolute favorite for cozy autumn meals. This salad brings together roasted butternut squash and Brussels sprouts with crisp apples and tender rotini pasta, all tossed in a luscious maple dijon vinaigrette. Finished with creamy goat cheese and bursts of dried cranberries, each bite is a delightful blend of sweet, savory, and tangy notes that scream fall comfort in the best way possible.

Ingredients You’ll Need

The image shows several clear glass bowls and a measuring cup arranged on a white marbled surface. The largest bowl in the center bottom holds bright orange cubed butternut squash. To its left, a large bowl contains uncooked yellow spiral pasta. Above the squash, another large bowl is filled with chopped green Brussels sprouts. To the right of the Brussels sprouts, a smaller bowl has diced pieces of red and yellow apple. Near the apple bowl, a small bowl contains a light greenish liquid, likely olive oil. Below the pasta bowl, a smaller bowl holds white crumbled cheese. Near the center are sprigs of fresh green herbs and a small glass container with white salt and black pepper. A glass measuring cup at the top left holds a dark brown liquid sauce. photo taken with an iphone --ar 4:5 --v 7

Before diving in, know that this salad is a celebration of simple, fresh ingredients that each add their own special touch — from the sweetness and earthiness of roasted squash and sprouts to the tang of goat cheese and the zing of the maple dijon dressing.

8 oz dry rotini pasta: Its spiral shape cradles the dressing perfectly and holds onto those roasted veggies beautifully.
2 cups diced Brussels sprouts: Roasting adds a caramelized depth and tender crunch to these vibrant greens.
2 cups diced butternut squash: Sweet and creamy, it’s the star fall vegetable that brings warmth to this salad.
2 cups diced honeycrisp apple: Adds brightness and a fresh crisp bite that balances the roasted flavors.
1 tablespoon fresh thyme (or 1 teaspoon dried): Adds a subtle herbal note that pairs wonderfully with the roasted squash and sprouts.
2 tablespoons extra-virgin olive oil: Helps everything roast beautifully and adds silky richness.
1 teaspoon kosher salt: Enhances all the flavors and seasons every component just right.
½ teaspoon black pepper: Adds a gentle heat and depth to the dish.
4 oz goat cheese: Creamy and tangy, it adds a luscious texture and a burst of flavor.
¼ cup dried cranberries (optional): Sweet and tart, these add pops of color and festive flavor.
⅓ cup extra-virgin olive oil (for vinaigrette): The base of the dressing, smooth and fruity.
¼ cup balsamic vinegar: Adds acidity and depth to the maple dijon vinaigrette.
1 tablespoon Dijon mustard: Brings a slight tang and helps emulsify the dressing.
1 tablespoon maple syrup: The fall-inspired sweetener that pairs perfectly with the mustard and balsamic.
1 clove garlic, minced: Adds just the right kick of savory warmth.
½ teaspoon kosher salt (for vinaigrette): Balances the flavors of the dressing.
¼ teaspoon black pepper (for vinaigrette): Raises the flavor complexity of the vinaigrette.

How to Make Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C) and line a baking sheet with greased parchment paper to make clean-up a breeze. Dice the butternut squash and Brussels sprouts into bite-sized pieces — this ensures they roast evenly and develop a beautiful caramelization. Toss them with olive oil, fresh thyme, kosher salt, and black pepper. Spread them out on the baking sheet and pop into the oven for 20 minutes. Then gently push the roasted veggies to one side and add diced apples to the sheet. Roast for an additional 10 to 15 minutes until everything is fork-tender and irresistibly golden.

Step 2: Cook the Pasta

While your veggies are roasting, bring a large pot of salted water to a boil and cook the rotini according to the package directions. If you like your pasta with a slight bite, go for al dente by cooking it 1 to 2 minutes less than recommended. When done, drain the pasta but save a small spoonful of pasta water to toss with the pasta. This prevents sticking and helps the pasta absorb the dressing better later. Drizzle the pasta with a touch of olive oil and let it cool while you finish the veggies.

Step 3: Make the Maple Dijon Vinaigrette

In a small bowl or measuring cup, whisk together ⅓ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, minced garlic, salt, and pepper. Continue whisking until the ingredients are fully emulsified into a smooth, harmonious dressing that instantly makes you smile. The bright acidity balanced with maple’s sweetness will be the glue that brings this salad together.

Step 4: Assemble the Salad

Once the roasted vegetables have cooled slightly, combine them with the cooled pasta in a large bowl. Crumble in the goat cheese and sprinkle the optional dried cranberries on top if you’re feeling festive. Pour the maple dijon vinaigrette over everything and toss gently but thoroughly, making sure every bite is coated with that gorgeous dressing and the flavors meld beautifully.

How to Serve Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

A large wooden bowl holds six distinct layers of ingredients not mixed yet, placed in separate sections. Starting at the top right, there is a pile of light yellow twisted pasta with a smooth texture; next to it at the bottom right are dark red dried berries with a slightly wrinkled surface. Below them, finely shredded green leafy veggies with a wet, glossy look are placed. At the bottom left, there are diced bright orange carrots with black seasoning speckles. Above the carrots, small pieces of pale yellow fruit with soft skin are scattered. In the center, a small mound of white crumbled cheese adds a soft and crumbly texture. The bowl sits on a white marbled surface, and a bit of a white linen cloth is seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate this salad with a sprinkle of freshly chopped thyme or rosemary to echo the roasted herbs inside. Add roasted nuts like pecans or walnuts for crunch, or a drizzle of extra maple syrup if you’d like an extra hint of sweetness. A few more crumbles of goat cheese just before serving never hurt anyone!

Side Dishes

This salad shines as a side dish alongside roasted chicken or pork, but it also pairs beautifully with crusty artisan bread and a fresh green salad when you want a lighter meal. For a vegetarian feast, try serving it alongside warm lentil soup or roasted vegetable tart.

Creative Ways to Present

If you want to wow guests, serve this Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe in individual glass jars or on a rustic wooden board for a casual buffet-style presentation. Layered in mason jars, it’s easy to pack for lunches or picnics with all the flavors shining through in every bite.

Make Ahead and Storage

Storing Leftovers

This pasta salad stores beautifully in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the dressing and goat cheese separate if possible, and add them shortly before serving. This way your salad stays vibrant and the textures remain perfect.

Freezing

Freezing this salad is not recommended due to the fresh vegetables, apples, and creamy cheese, which can change texture when frozen and thawed. For best taste, enjoy fresh or refrigerate leftovers.

Reheating

This salad is best served chilled or at room temperature, so no reheating is necessary. If you prefer it slightly warm, gently toss the pasta and roasted veggies without the dressing or goat cheese in a pan for a minute or two, then add the dressing after removing from heat.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is ideal for holding the dressing and ingredients, farfalle, penne, or even bowtie pasta work wonderfully in this salad.

What can I substitute for goat cheese?

If goat cheese isn’t your thing, feta is a fantastic alternative that offers a similar tang and creaminess. You can also try shaved Parmesan for a slightly different twist.

Is this salad vegan-friendly?

To make this salad vegan, omit the goat cheese and use a vegan-friendly dressing substitute or a maple mustard vinaigrette without honey, switching balsamic vinegar for apple cider vinegar for a lighter touch.

Can I prepare this salad for a party?

Yes, this Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe is perfect for gatherings. Just roast the veggies and cook the pasta ahead of time, then toss everything with the dressing and cheese just before serving for the freshest flavor.

How can I make the salad less sweet?

If you prefer a less sweet salad, reduce the maple syrup slightly in the dressing and consider skipping the dried cranberries or swapping apples for a less sweet variety like Granny Smith.

Final Thoughts

Trust me when I say the Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe will quickly become a seasonal go-to that delights every time. It’s cozy yet fresh, filling but light, and it captures the essence of autumn in every colorful forkful. I cannot wait for you to give it a try and watch it become a favorite in your kitchen as well!

Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Ingredients You’ll Need