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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Fall Pasta Salad with Butternut Squash and Brussels is a vibrant, seasonal dish that embodies the warmth of autumn. Bursting with roasted Brussels sprouts, sweet butternut squash, and crisp apples, this salad is both comforting and delightful. Perfect for cozy dinners or festive gatherings, it offers a beautiful array of flavors and textures that make every bite memorable. Easy to prepare, this dish can be made in advance and serves as a stunning side or main meal option. With its colorful presentation and nutritious ingredients, it’s bound to be a favorite among family and friends!

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apples
  • 1 Tbsp fresh thyme
  • 4 oz crumbled goat cheese or feta
  • ¼ cup dried cranberries (optional)
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Dice butternut squash and Brussels sprouts; place on the baking sheet with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples to the baking sheet and roast until everything is tender.
  4. Cook rotini pasta in salted boiling water until al dente; drain and toss with olive oil.
  5. Whisk together dressing ingredients in a small bowl.
  6. In a large bowl, combine roasted vegetables, pasta, goat cheese, cranberries (if using), and dressing; toss well to coat.

Nutrition

Find it online: https://tastymealsbysophia.com/fall-pasta-salad-with-butternut-squash-and-brussels/