Fall Pasta Salad with Butternut Squash and Brussels
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant, seasonal dish that perfectly captures the flavors of autumn. This salad is not only visually appealing but also packed with nutritious ingredients like roasted Brussels sprouts and sweet butternut squash, complemented by crisp apples and creamy goat cheese. Tossed in a delightful maple dijon dressing, this recipe is ideal for gatherings, cozy lunches, or as a festive side dish for Thanksgiving. With minimal prep time and easy steps, you can create a delicious meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta (dry)
- 2 cups Brussels sprouts (diced)
- 2 cups butternut squash (diced)
- 2 cups honeycrisp apple (diced)
- 4 oz goat cheese
- Maple dijon dressing
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Roast the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper for 20 minutes. Then add the apples and roast for an additional 10-15 minutes.
- Cook the rotini pasta according to package instructions until al dente, drain, and toss with olive oil.
- Whisk together dressing ingredients: olive oil, balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper.
- Combine roasted veggies with cooled pasta in a large bowl; mix in goat cheese and cranberries if desired.
- Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg