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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Experience the cozy essence of fall with this vibrant Fall Pasta Salad featuring roasted butternut squash and Brussels sprouts. This delightful dish combines tender pasta with the sweetness of crisp apples and the creamy richness of goat cheese, all dressed in a mouthwatering maple Dijon vinaigrette. Perfect for family dinners or festive gatherings, this salad is not only visually stunning but also packed with seasonal flavors that will warm your heart. Easy to prepare and versatile enough to serve as a side or main course, this salad is a must-try for anyone looking to celebrate autumn in their kitchen.

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 4 oz goat cheese (or feta)
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 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 the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Toss diced Brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper. Spread on the baking sheet and roast for about 20 minutes.
  3. Add diced apples to the baking sheet and continue roasting for another 10-15 minutes until fork-tender.
  4. Cook pasta according to package directions; drain and toss with olive oil.
  5. Whisk together dressing ingredients in a bowl.
  6. In a large bowl, combine roasted veggies, pasta, crumbled cheese, and dressing. Toss gently to combine.

Nutrition

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