Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

Enjoy the essence of fall with this vibrant Fall Pasta Salad featuring roasted Brussels sprouts, sweet butternut squash, crisp honeycrisp apples, and fresh thyme. Tossed with tender rotini pasta, creamy goat cheese, dried cranberries, and a zesty maple Dijon vinaigrette, this salad is perfect for gatherings or a wholesome lunch bursting with seasonal flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Salad

  • 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)

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 Prepare Vegetables: Preheat the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy cleanup. Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
  2. Roast Vegetables: Place the butternut squash and Brussels sprouts on the baking sheet. Toss them with 2 tablespoons of olive oil, fresh thyme, kosher salt, and black pepper to coat evenly. Roast in the oven for 20 minutes. Then, shift the veggies to one side of the sheet and add the diced apples. Continue roasting for an additional 10-15 minutes, or until all components are fork-tender and lightly caramelized. Cooking times may vary depending on oven and produce size.
  3. Cook the 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 cooking time by 1-2 minutes if you prefer al dente. Drain the pasta, reserving about a tablespoon of pasta water. Toss the pasta with a drizzle of olive oil or the reserved pasta water to prevent sticking, then allow it to cool.
  4. Prepare the Dressing: In a small bowl or measuring cup, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until fully emulsified, about 1 minute.
  5. Assemble the Salad: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large mixing bowl. Pour the maple Dijon vinaigrette over the salad and toss gently to coat all ingredients well.
  6. Serve or Store: For best flavor and texture, add extra goat cheese and dressing just before serving if preparing in advance. This salad pairs beautifully with a colorful pasta variety for festive occasions like Thanksgiving.

Notes

  • To prevent sogginess, add goat cheese and dressing right before serving if making ahead.
  • Using colorful pasta can enhance the visual appeal for festive meals.
  • Adjust roasting time based on vegetable size and oven performance for optimal tenderness.
  • Dried cranberries are optional but add a pleasant sweetness and contrast.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers and Side Dishes
  • Method: Roasting
  • Cuisine: American

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