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

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4.3 from 11 reviews

Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a delightful dish that captures the essence of autumn. Featuring roasted Brussels sprouts, tender butternut squash, crisp honeycrisp apples, fresh thyme, and rotini pasta, this salad is finished with creamy goat cheese and a tangy maple dijon vinaigrette. Perfect for gatherings, lunches, or as a festive side dish, it offers a vibrant mix of flavors and textures that celebrate the season.

  • Total Time: 45 minutes
  • Yield: 4-6 servings

Ingredients

For the Salad

  • 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)

For the Maple Dijon Vinaigrette Dressing

  • 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

Instructions

  1. Preheat and Prep Vegetables: Preheat the oven to 400℉ (200°C) and prepare a baking sheet lined with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apples into bite-sized pieces for even roasting.
  2. Roast Vegetables: Toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper. Spread them on the prepared baking sheet and roast in the oven for 20 minutes. Then, push the vegetables to one side and add the diced apples. Continue roasting for another 10-15 minutes until all ingredients are fork-tender and nicely roasted.
  3. Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, reducing the time by 1-2 minutes if you prefer al dente. Drain the pasta, reserving about a tablespoon of pasta water, then toss the pasta with a drizzle of olive oil or reserved pasta water and set aside to cool.
  4. Prepare Dressing: In a small bowl or measuring cup, combine the extra-virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk until the dressing is well emulsified, approximately 1 minute.
  5. Assemble Salad: Once the roasted vegetables and pasta have cooled, combine them in a large bowl. Add the goat cheese and dried cranberries if using. Pour the maple dijon vinaigrette over the salad and toss well to coat all ingredients evenly.
  6. Serve or Store: For best results, if making ahead, wait to add the goat cheese and dressing until right before serving to maintain freshness and texture. This salad is perfect as a Thanksgiving side or an easy lunch option with vibrant colors and flavors.

Notes

  • Use a colorful pasta blend for a more festive and visually appealing salad, especially for Thanksgiving.
  • If preparing in advance, keep the dressing and goat cheese separate until serving to avoid sogginess.
  • You can substitute goat cheese with feta cheese if preferred.
  • Dried cranberries add a lovely sweetness and texture but can be omitted if desired.
  • Adjust the cooking time of the pasta if you prefer softer or firmer pasta according to your taste.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers and Side Dishes, Lunch
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/fall-pasta-salad-with-butternut-squash-brussels-sprouts-and-maple-dijon-vinaigrette-recipe/