Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a vibrant dish that captures the essence of autumn, this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! It’s like a warm hug on a plate, filled with roasted Brussels sprouts, sweet butternut squash, and crisp apples. Whether it’s for a cozy dinner at home or a potluck with friends, this salad fits perfectly into any occasion. I love making it during those chilly fall days when comfort food feels just right.

This recipe is not only delicious but also incredibly easy to prepare. You can whip it up quickly for lunch or serve it as a stunning side dish at your next gathering. The combination of flavors and textures makes every bite memorable!

Why You’ll Love This Recipe

• Loaded with Fall Flavors: Enjoy the rich tastes of roasted vegetables and fresh apples that scream autumn.
• Easy to Prepare: With simple steps, anyone can make this delightful salad without fussing over complicated techniques.
• Make Ahead Friendly: Perfect for meal prep! You can easily prepare it in advance and simply add the dressing before serving.
• Family-Friendly Appeal: Kids will love the sweet apples and creamy goat cheese, making it a hit for everyone at the table.
• Customizable Options: Feel free to mix in your favorite ingredients or use what you have on hand!

Ingredients You’ll Need

For this delicious Fall Pasta Salad, you’ll need some simple and wholesome ingredients that bring out the best flavors of the season. Here’s what to gather:

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

Variations

This recipe is wonderfully flexible! If you want to switch things up or tailor it to your taste preferences, here are some fun variations:

• Add Some Protein: Toss in cooked chickpeas or grilled chicken for an added boost of protein.
• Change Up the Cheese: If you’re not a fan of goat cheese, try crumbled feta or even plant-based cheese alternatives.
• Mix in Different Veggies: Substitute roasted sweet potatoes or carrots if you want to change up the veggie profile.
• Make It Vegan: Omit the cheese and use maple syrup in the dressing for a vegan-friendly version!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat and Prepare

Start by preheating your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper; this will help make cleanup a breeze. Dice your butternut squash, Brussels sprouts, and apples while your oven heats up. Prepping everything ahead of time sets you up for success!

Step 2: Roast the Vegetables

Place the diced butternut squash and Brussels sprouts on your baking sheet. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Roast them in the oven for about 20 minutes. Then add the apples and continue roasting until everything is fork-tender—this caramelization adds depth to the flavors.

Step 3: Cook Your Pasta

While those veggies are roasting away, cook your pasta according to package instructions in a large pot of salted boiling water. For al dente pasta lovers like me, aim to cook it just under what’s recommended on the box. Drain and toss it with olive oil or reserved pasta water to prevent sticking as it cools.

Step 4: Whisk Together the Dressing

In a small bowl or measuring cup, whisk together all of your dressing ingredients until well combined. This maple Dijon dressing is the star of the show—it ties all those delicious flavors together beautifully!

Step 5: Assemble Your Salad

Once your veggies have cooled down from their roasting adventure, grab a large bowl! Combine your pasta with those tasty roasted vegetables, crumbled goat cheese (or feta), and dried cranberries if you’re using them. Pour on that luscious dressing and give everything a good toss until nicely coated.

Step 6: Serve It Up!

If you’re preparing this salad ahead of time, hold off on adding goat cheese and dressing until you’re ready to serve. This keeps everything fresh! If you’re feeling festive about Thanksgiving or just want some color variety, consider using colorful pasta shapes for an eye-catching dish!

Enjoy this warm Fall Pasta Salad with Butternut Squash and Brussels as a comforting meal or as part of a lovely spread. It’s sure to become one of your favorites too!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating a perfect Fall Pasta Salad is all about the details! Here are some helpful tips to elevate your dish and make the cooking process even smoother.

• Choose seasonal ingredients: Opt for fresh, local produce like butternut squash and Brussels sprouts when they’re in season. This enhances the flavor and nutritional value of your salad.

• Roast the vegetables evenly: Ensure that your diced butternut squash and Brussels sprouts are cut into similar sizes. This helps them roast uniformly, so you get that delicious caramelization without any undercooked bites.

• Customize the dressing: Feel free to adjust the maple dijon dressing to suit your taste. If you prefer a bit more sweetness, add an extra splash of maple syrup; for a tangy kick, increase the balsamic vinegar.

• Make it ahead of time: Prepare the roasted veggies and pasta in advance, storing them separately until you’re ready to serve. This keeps everything fresh, and you can simply toss them together before serving.

• Add crunch with nuts or seeds: Consider incorporating toasted walnuts or pumpkin seeds into your salad for added texture and a nutty flavor that complements the other ingredients beautifully.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad can be just as enjoyable as making it! With some thoughtful touches, you can enhance its visual appeal and flavor profile for your guests.

Garnishes

• Fresh herbs: Sprinkle some additional chopped fresh thyme or parsley on top for a pop of color and freshness.
• Extra cheese: Crumble more goat cheese or feta on top just before serving for an added creamy touch.
• Pomegranate seeds: These little gems not only add a burst of color but also provide a delightful tartness that balances the sweetness of the squash.

Side Dishes

• Mixed Green Salad: A light mixed green salad with lemon vinaigrette offers a refreshing contrast to the savory flavors of the pasta salad.
• Roasted Root Vegetables: A medley of seasonal root vegetables such as carrots, parsnips, and sweet potatoes roasted with olive oil makes for a hearty complement.
• Quinoa Pilaf: Fluffy quinoa mixed with herbs and dried fruits adds another layer of texture while keeping things wholesome.
• Garlic Bread: Crispy garlic bread serves as a comforting side that pairs wonderfully with this hearty pasta dish, perfect for soaking up any leftover dressing!

Enjoy creating this delicious Fall Pasta Salad with Butternut Squash and Brussels at your next gathering or cozy lunch! The combination of flavors will surely warm hearts and fill bellies.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! It can easily be made in advance, allowing the flavors to meld beautifully while saving you time during busy weekdays or special gatherings.

Storing Leftovers

• Store any leftovers in an airtight container.
• Keep the salad refrigerated for up to 3 days.
• If you’ve added goat cheese, consider storing it separately for optimal freshness.

Freezing

• This salad is best enjoyed fresh, but you can freeze the roasted vegetables separately.
• To freeze, place the cooled veggies in a freezer-safe bag or container and store for up to 2 months.
• Thaw in the refrigerator overnight before using in your salad.

Reheating

• If you prefer warm pasta salad, reheat gently on the stovetop over low heat, adding a splash of water or olive oil to prevent sticking.
• It’s best to avoid microwaving as it can alter the texture of the goat cheese and pasta.

FAQs

Here are some common questions about this delicious recipe!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! You can roast the vegetables and cook the pasta a day ahead. Just combine everything right before serving for the best flavor.

What type of pasta works best for Fall Pasta Salad with Butternut Squash and Brussels?

Rotini pasta is great due to its shape that holds onto dressings well. Feel free to experiment with different shapes like farfalle or penne, depending on your preference!

Can I substitute goat cheese in this recipe?

Yes! Feta cheese is an excellent alternative if you’re looking for a different flavor. You could also try using a plant-based cheese if you’re opting for dairy-free options.

How do I make this salad vegetarian-friendly?

This recipe is already vegetarian! You can ensure it’s plant-based by choosing non-dairy cheese options if desired.

Final Thoughts

I hope you find joy in making this Fall Pasta Salad with Butternut Squash and Brussels! It’s not only colorful but also packed with nutrients and flavors that represent the season perfectly. Whether you’re preparing it for a family dinner or a cozy gathering with friends, I’m sure everyone will love it. Enjoy every bite, and don’t hesitate to share your own twists on this delightful dish!