Name: Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz rotini pasta, dry; 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; 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 5 reviews

If you’re craving something that perfectly captures the essence of autumn flavors, you have to try this Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe. It’s a true celebration of the season, blending tender rotini pasta with sweet roasted butternut squash, caramelized Brussels sprouts, crisp honeycrisp apples, and a lively maple dijon dressing that ties everything together. Tossed with creamy goat cheese and a sprinkle of dried cranberries, this salad is an inviting mix of textures and tastes that will brighten up any lunch or gathering with those warm fall vibes.

Ingredients You’ll Need

A white marbled surface holds several clear glass bowls with different ingredients arranged neatly. The largest bowl contains bright orange diced butternut squash. Next to it is a bowl with yellow uncooked rotini pasta. A smaller bowl holds pale green Brussels sprout leaves. Another small bowl contains light yellow and red diced apples. There is a clear glass measuring cup with dark brown liquid, a tiny bowl with crumbled white cheese, a small bowl with salt and pepper, and a very small bowl with golden olive oil. Fresh green thyme sprigs lie near the bowls. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients come together to make this dish truly shine. Each element not only adds essential flavor but also a wonderful balance of texture and seasonal color to your salad.

8 oz dry pasta (rotini): Its spiraled shape holds dressing beautifully and adds a fun texture to the salad.
2 cups Brussels sprouts, diced: They roast up crispy on the edges with a tender inside for a slightly nutty flavor.
2 cups butternut squash, diced: Sweet and soft, roasted until caramelized to add richness.
2 cups apple, diced (Honeycrisp recommended): Adds a bright, crisp contrast and a hint of sweetness.
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried): Brings a subtle earthy fragrance that complements the vegetables.
2 tablespoons extra-virgin olive oil: Essential for roasting the veggies and adding silkiness to the dressing.
1 teaspoon kosher salt: Enhances all the natural flavors of the salad.
½ teaspoon black pepper: Provides a gentle kick without overpowering.
4 oz goat cheese: Creamy and tangy, it contrasts beautifully with the roasted veggies.
¼ cup dried cranberries (optional): Adds pops of tart sweetness and visual appeal.
⅓ cup extra-virgin olive oil (for dressing): To emulsify into that luscious maple dijon vinaigrette.
¼ cup balsamic vinegar: Offers a rich depth and subtle sweetness in the dressing.
1 tablespoon dijon mustard: Gives the dressing a gentle pungency and smooth texture.
1 tablespoon maple syrup: The star of the fall dressing, infusing warmth and sweetness.
1 clove garlic, minced: Adds a mellow savory note to balance the sweet elements.

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

Step 1: Preheat Oven and Prep Veggies

Start by heating your oven to 400℉ (200°C) and lining a baking sheet with greased parchment paper for an easy cleanup. Chop your Brussels sprouts, butternut squash, and apples into bite-sized cubes. Having uniform pieces will ensure everything cooks evenly and tastes balanced.

Step 2: Roast the Vegetables

Toss the Brussels sprouts and butternut squash with olive oil, fresh thyme, kosher salt, and black pepper, then spread them on your baking sheet. Roast for 20 minutes until they begin to caramelize and soften. After this, push them aside and add the diced apples onto the same sheet to roast for another 10 to 15 minutes. This gentle roasting brings out the natural sweetness of all the veggies and fruits in the salad. Keep an eye so nothing burns, but you want that tender, golden finish.

Step 3: Cook and Cool the Pasta

While your veggies roast, cook the rotini pasta in salted boiling water following the package directions, aiming for al dente by shaving off 1-2 minutes of cook time if preferred. Drain your pasta, reserving a splash of pasta water, then toss it with a drizzle of olive oil or that reserved water to keep it from sticking. Allow it to cool completely for the perfect salad texture.

Step 4: Whisk Together Maple Dijon Dressing

Mix your maple dijon dressing by whisking together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper in a small bowl or measuring cup. Whisk until the dressing is beautifully emulsified, blending all those flavors into a smooth, sweet-tangy concoction that will really elevate your salad.

Step 5: Assemble the Salad

Once the vegetables are cooled, combine the pasta, roasted veggies, diced apples, creamy goat cheese, and optional dried cranberries in a large bowl. Drizzle the maple dijon dressing over everything and toss gently, making sure all the ingredients are evenly coated with that luscious dressing. If you’re prepping ahead, hold off on adding the goat cheese and dressing until just before serving for maximum freshness.

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

A baking tray lined with light brown parchment paper holds three layers of chopped ingredients arranged horizontally. The top layer is small orange cubes of butternut squash dotted with sprigs of green herbs and ground black pepper. The middle layer features roughly torn green Brussels sprout leaves with some sliced pieces scattered throughout, also sprinkled with black pepper. The bottom layer consists of small beige and blush-colored apple cubes, some showing red skins, with a light dusting of black pepper and herbs. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salad calls for a little extra charm on top. Go for a bit of crumbled goat cheese added just before serving for a creamy finish. Toasted walnuts or pecans make a delightful crunchy garnish, while fresh thyme sprigs add a touch of herbal elegance.

Side Dishes

This pasta salad stands beautifully beside autumn-inspired mains like roasted chicken, pork tenderloin, or even a simple harvest grain bowl. Its vibrant flavors and textures complement hearty dishes perfectly, giving your meal a balanced seasonal flair.

Creative Ways to Present

For a festive touch, serve this salad in a large wooden bowl or on a rustic platter scattered with extra dried cranberries and fresh thyme leaves. You can also stuff it into bell peppers or hollowed-out apples for a charming fall-themed presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe stores well in an airtight container in the fridge for up to 3 days. Keep the dressing and goat cheese separate if possible, then toss right before serving to maintain freshness and texture.

Freezing

Because of the dressing and fresh ingredients like apples and goat cheese, freezing this salad is not recommended. The texture of both the vegetables and apples can become mushy, and the dressing may separate after thawing.

Reheating

This pasta salad is best enjoyed cold or at room temperature. If you prefer, you can let it sit out for 15-20 minutes before serving to take the chill off, but reheating isn’t necessary and could compromise the crispness of the apples and roasted veggies.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini holds the dressing and ingredients wonderfully, feel free to swap in penne, fusilli, or farfalle based on your preference or what you have available.

Is goat cheese necessary or can I substitute?

You can definitely substitute goat cheese with feta or leave it out altogether if you prefer a dairy-free version. Each option will slightly change the flavor but still keep the salad delicious.

How can I make this recipe vegan?

To make this salad vegan, simply omit the goat cheese or replace it with a plant-based cheese alternative. Double check your mustard and maple syrup are vegan-friendly as well.

Can I prepare the dressing ahead of time?

Yes, the maple dijon dressing can be made up to 3 days ahead and stored in the fridge. Just give it a good whisk before using as it may separate slightly.

What’s the best way to dice the Brussels sprouts?

Trim off the tough stem ends, remove any yellow outer leaves, then slice them in half and chop them roughly to bite-sized pieces. This helps them cook evenly and mix well in the salad.

Final Thoughts

This Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe is one of those rare dishes that feels both comforting and fresh at the same time. It’s easy to prepare, full of vibrant autumn ingredients, and versatile enough for meals ranging from casual lunches to festive gatherings. I truly hope you whip up a batch soon and enjoy every flavorful bite as much as I do!

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

Ingredients You’ll Need