Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the cozy essence of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! It’s filled with vibrant flavors and textures that celebrate the season. The combination of roasted Brussels sprouts, tender butternut squash, and crisp apples makes it a delightful addition to any meal. Whether you’re hosting a gathering or simply need a quick and healthy lunch for yourself, this salad is sure to impress.

What makes this recipe extra special is how easy it is to prepare. With simple ingredients and minimal cooking time, you can whip up this colorful salad in no time. Plus, it’s versatile enough to adapt to different occasions—think Thanksgiving dinner or a busy weeknight!

Why You’ll Love This Recipe

• Deliciously Seasonal: The combination of roasted vegetables brings out warm, comforting flavors that are perfect for fall.
• Easy to Prepare: With just a few steps, you can have a stunning dish ready to serve without spending hours in the kitchen.
• Family-Friendly: Kids will love the sweetness of the roasted squash and apples, making it a hit for everyone at the table.
• Make-Ahead Convenience: This salad keeps well in the fridge, so you can prep it ahead of time and enjoy it later.
• Customizable: Add your favorite ingredients or swap out vegetables as needed—it’s flexible to suit your taste!

Ingredients You’ll Need

Gathering the ingredients for this Fall Pasta Salad is easy and fun! You’ll find that these wholesome components come together beautifully for a delicious meal.

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 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

One of the best things about this pasta salad is its flexibility! Feel free to get creative with your additions and substitutions.

• Add Different Veggies: If you have other seasonal vegetables on hand like sweet potatoes or kale, toss them in for added nutrition.
• Change Up the Cheese: Swap out goat cheese for feta or even leave it out entirely if you’re looking for a dairy-free option.
• Include Nuts or Seeds: For added crunch and protein, sprinkle some toasted walnuts or pumpkin seeds on top before serving.
• Make It Grain-Free: Substitute pasta with quinoa or farro for a gluten-free version that still packs amazing flavor.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Preheat the oven to 400℉ (200°C). This ensures your veggies roast perfectly while developing rich flavors. Line a baking sheet with greased parchment paper for easier cleanup later.

Step 2: Roast Your Veggies

Dice your butternut squash, Brussels sprouts, and apple. Add them to your prepared baking sheet along with olive oil, thyme, salt, and pepper. Roast in the oven for about 20 minutes. Then add apples and cook for an additional 10-15 minutes until everything is fork-tender. Roasting brings out natural sweetness in veggies—a crucial step!

Step 3: Cook Your Pasta

While your vegetables are roasting away, cook your pasta according to package instructions. Bring water to a boil over medium-high heat; add salt before tossing in the pasta. If you prefer al dente pasta, cook it just slightly less than recommended. After draining, drizzle with olive oil or toss with reserved pasta water to prevent sticking.

Step 4: Whisk Together the Dressing

In a small bowl or measuring cup, combine all dressing ingredients—olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined; this dressing adds zesty flavor that ties everything together.

Step 5: Assemble Your Salad

Once your veggies are cool enough to handle, mix them in a large bowl with the cooled pasta. Sprinkle in goat cheese and cranberries if using. Pour over your dressing and toss gently until everything is coated evenly.

Step 6: Serve & Enjoy

If you’re making this salad ahead of time, wait until right before serving to add goat cheese and dressing. This keeps everything fresh! If you’re feeling festive—for gatherings—consider using colorful pasta for an even more eye-catching dish!

Enjoy every bite of this delightful Fall Pasta Salad with Butternut Squash and Brussels! It’s sure to become one of your favorite recipes as well!

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

Creating the perfect Fall Pasta Salad is a delightful endeavor, and with these tips, you’ll have a dish that’s not only delicious but also visually appealing!

• Choose seasonal produce: Opting for fresh, seasonal ingredients like butternut squash and Brussels sprouts enhances flavor and nutrition, making your salad both vibrant and healthy.

• Adjust the dressing to taste: Feel free to modify the maple dijon dressing by adding more maple syrup for sweetness or extra mustard for tanginess. This customization allows you to cater to your personal palate.

• Incorporate nuts or seeds: Adding toasted walnuts or pumpkin seeds can provide a satisfying crunch while boosting the nutritional value of your salad.

• Prep ahead: For a stress-free meal, prepare the roasted vegetables and pasta in advance. Store them separately in the fridge and combine them just before serving to maintain freshness.

• Experiment with pasta shapes: While rotini is fantastic, using different pasta shapes like orzo or farfalle can add an interesting texture and visual appeal to your salad.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad beautifully can turn a simple dish into a showstopper! Here are some ideas that will make your salad shine at any gathering or family dinner.

Garnishes

• Chopped fresh herbs: A sprinkle of fresh parsley or additional thyme can brighten up the flavors and add a pop of color.
• Extra cheese: Crumble more goat cheese on top right before serving for added creaminess.
• Pomegranate seeds: These juicy gems not only enhance the aesthetic but also provide bursts of sweetness that complement the other ingredients perfectly.

Side Dishes

• Roasted Vegetable Medley: Pair your salad with a colorful array of roasted seasonal vegetables. The caramelized flavors will complement the sweet notes in your pasta salad beautifully.

• Quinoa Salad: A light quinoa salad dressed with lemon vinaigrette offers a refreshing contrast that balances the richness of the goat cheese while maintaining a healthy profile.

• Garlic Bread: Crispy garlic bread is always a crowd-pleaser. It’s perfect for soaking up any leftover dressing from your plate!

• Green Bean Almondine: Sautéed green beans tossed with toasted almonds provide crunch and freshness, making them an ideal side that complements the hearty nature of the pasta salad.

With these tips and serving suggestions, your Fall Pasta Salad with Butternut Squash and Brussels is sure to impress! Enjoy every bite as you celebrate the flavors of fall.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! Whether you’re looking to save time during the week or want to impress guests without the last-minute stress, this salad holds up beautifully.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• Enjoy within 3-4 days for the best flavor and texture.
• If you anticipate not finishing it all, consider keeping the dressing separate until serving.

Freezing

• While this salad is best enjoyed fresh, if needed, you can freeze the roasted vegetables separately.
• Place them in a freezer-safe bag or container, ensuring as much air is removed as possible.
• Use within 2 months for optimal taste.

Reheating

• To reheat, thaw any frozen veggies overnight in the fridge before warming them up.
• You can use a microwave or oven; just ensure they are heated through but not overcooked to retain their texture.
• If you’ve made it ahead of time, serve at room temperature or give it a quick toss in a pan to warm slightly before adding your dressing and goat cheese.

FAQs

Here are some common questions about this delicious recipe!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels in advance?

Absolutely! This salad is perfect for making ahead. Just store it without the dressing and goat cheese until you’re ready to serve.

What variations can I make to this Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to add nuts like walnuts or pecans for extra crunch, or swap out the apples for pears. You can also experiment with different types of cheese based on your preference!

Can I use another type of pasta?

Yes! Any pasta shape will work well in this salad. Whole grain or gluten-free options are great substitutes if needed.

How do I make this recipe vegan-friendly?

To make it vegan, simply omit the goat cheese or substitute it with a plant-based alternative and ensure your dressing ingredients are free from animal products.

Final Thoughts

I hope you enjoy making this delightful Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s a wonderful blend of seasonal flavors that brings warmth to any gathering or lunch. Remember, cooking should be fun and creative—so feel free to add your personal touch. Enjoy every bite!