Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, you’ve come to the right place! This Fall Pasta Salad with Butternut Squash and Brussels is a celebration of seasonal flavors that’s perfect for any occasion. Imagine roasted Brussels sprouts and butternut squash mingling with crisp apples, creamy goat cheese, and a drizzle of maple dijon dressing. It’s not just a feast for the eyes; each bite is filled with warmth and comfort.

Whether it’s for a cozy family dinner, a festive gathering, or simply a satisfying lunch throughout the week, this salad checks all the boxes. Plus, it’s super easy to whip up! Let me show you why this recipe has become one of my favorites.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal fuss, this salad comes together quickly—perfect for busy weeknights!
• Flavorful & Wholesome: Each ingredient shines through, creating a delicious blend of sweet and savory that everyone will love.
• Make-Ahead Convenience: You can prepare it in advance; just wait to add the goat cheese and dressing until you’re ready to serve.
• Versatile: Great as a side dish or as a light main course, this salad fits right into any meal plan.
• Seasonally Inspired: Celebrate the flavors of fall with fresh produce that makes this dish special.

Ingredients You’ll Need

Let’s gather our ingredients! This Fall Pasta Salad features simple, wholesome components that are easy to find at your local store. The combination of roasted vegetables, fresh herbs, and flavorful dressing makes every bite delightful.

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 recipe is its flexibility! Feel free to make it your own with these fun variations:

• Add Nuts: Toss in some toasted walnuts or pecans for extra crunch and flavor.
• Change Up the Cheese: If goat cheese isn’t your thing, feta works beautifully too!
• Mix in Greens: Add some baby spinach or arugula for an even heartier salad.
• Spice It Up: A pinch of cayenne or red pepper flakes can add a nice kick if you’re feeling adventurous!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Start by preheating your oven to 400℉ (200°C). This temperature is perfect for roasting our vegetables until they’re tender and caramelized. While it heats up, prepare a baking sheet lined with greased parchment paper for easy clean-up later!

Step 2: Roast Your Veggies

Dice your butternut squash and Brussels sprouts. In a large bowl, coat them with olive oil, thyme, salt, and pepper. Spread them out on your baking sheet and roast them for about 20 minutes. After that time, scoot them over and add the diced apples. Continue roasting for another 10-15 minutes until everything is fork-tender. Roasting brings out such wonderful flavors!

Step 3: Cook the Pasta

As your veggies roast away, bring a large pot of salted water to boil. Cook your pasta according to package instructions—if you prefer al dente pasta like I do, cook it 1-2 minutes less than recommended. Once done, drain it but save about a tablespoon of the pasta water! Tossing it in olive oil or that reserved water helps keep it from sticking as it cools.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all your dressing ingredients until well-combined—this should only take about a minute! The balance between maple syrup and balsamic vinegar gives this salad its signature taste.

Step 5: Combine Everything Together

Once your roasted veggies have cooled down slightly, grab a large bowl! Add in the cooled pasta along with those delicious roasted veggies. Crumble in some goat cheese (and dried cranberries if you’re using them) before pouring on that lovely dressing. Toss everything together gently so everything is coated in that tasty mixture.

Step 6: Serve or Store

If you’re making this ahead of time, hold off on adding the goat cheese and dressing until right before serving to keep everything fresh. If you want to impress guests during Thanksgiving or any gathering, consider using colorful pasta for an eye-catching presentation!

And there you have it! A vibrant Fall Pasta Salad with Butternut Squash and Brussels that’s sure to warm hearts and fill bellies. Enjoy every bite!

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

Creating a delicious Fall Pasta Salad is all about balancing flavors and textures, so let’s make it even more fabulous with these handy tips!

• Choose the Right Pasta: Opt for a pasta shape that holds onto the dressing and ingredients well. Rotini or farfalle are great choices because their curves and crevices capture the tasty maple dijon dressing.

• Don’t Rush the Roasting: Take your time roasting the butternut squash and Brussels sprouts. This caramelization brings out their natural sweetness, enhancing the overall flavor of the salad.

• Season as You Go: Season each component—pasta, vegetables, and dressing—to build layers of flavor. This ensures that every bite is bursting with taste!

• Make Ahead: Prepare the roasted veggies and pasta in advance to save time. Just add the goat cheese and dressing right before serving to keep everything fresh.

• Experiment with Add-Ins: Feel free to customize your salad! Consider adding nuts for crunch or other seasonal veggies like roasted carrots or sweet potatoes for additional depth.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

When it comes to presenting your Fall Pasta Salad, keeping it simple yet elegant can really enhance its appeal. Here are some ideas on how to serve this delightful dish!

Garnishes

• Chopped Fresh Herbs: Sprinkle some additional chopped thyme or parsley on top right before serving for a burst of freshness.
• Toasted Nuts: Add a handful of toasted pecans or walnuts for an extra crunch that complements the creamy goat cheese beautifully.

Side Dishes

• Roasted Vegetable Medley: Pair your pasta salad with a colorful assortment of roasted vegetables like carrots, zucchini, and bell peppers. Their charred edges will harmonize perfectly with your salad’s flavors.

• Crispy Kale Chips: Serve crunchy kale chips on the side for a satisfying texture contrast. Toss them in olive oil and sea salt before baking until crisp.

• Quinoa Pilaf: A warm quinoa pilaf made with cranberries and almonds offers a nutritious side that complements your salad while keeping the autumn theme alive.

• Apple Slices with Nut Butter: For a simple sweet touch, serve sliced apples drizzled with almond or peanut butter. This adds a crunchy, healthy snack that echoes the apple flavor in your pasta salad.

With these serving suggestions, you’re sure to impress at any gathering or cozy family meal! Enjoy making and sharing this lovely Fall Pasta Salad!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! You can easily make it in advance and store it for quick lunches or side dishes throughout the week.

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator.
• Enjoy within 3-4 days for the best flavor and freshness.
• If you’ve added the goat cheese, consider storing it separately to maintain its texture.

Freezing

• It’s best to avoid freezing this pasta salad due to the creaminess of the goat cheese and roasted vegetables.
• If necessary, you can freeze the pasta and veggies separately without the dressing or cheese.
• Thaw in the fridge overnight before reheating.

Reheating

• Gently reheat in a microwave-safe dish for about 1-2 minutes, stirring halfway through.
• Alternatively, you can warm it on the stovetop over low heat, adding a splash of olive oil if needed.
• Add fresh goat cheese after reheating for that creamy finish!

FAQs

Here are some common questions about this delightful recipe.

Can I use other types of pasta in the Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Feel free to swap out rotini for any short pasta shape you prefer, such as penne or farfalle. Just keep an eye on cooking times!

What can I substitute for goat cheese in the Fall Pasta Salad with Butternut Squash and Brussels?

If you’re not a fan of goat cheese, feta works beautifully as a substitute. For a dairy-free option, try crumbled tofu mixed with nutritional yeast to mimic that creamy texture.

How long can I store my Fall Pasta Salad with Butternut Squash and Brussels?

You can store your salad in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for meal prep!

Can I add nuts or seeds to my Fall Pasta Salad with Butternut Squash and Brussels?

Definitely! Adding toasted walnuts or pumpkin seeds will give your salad a delightful crunch and boost its nutritional value.

Final Thoughts

I hope this Fall Pasta Salad with Butternut Squash and Brussels becomes a staple in your kitchen! It’s not just about satisfying your taste buds; it celebrates the cozy flavors of fall while being healthy and easy to prepare. Enjoy making it, sharing it with friends and family, or savoring it all on your own. Happy cooking!