Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a cozy dish that captures the essence of fall, you’re in the right place! This Fall Pasta Salad with Butternut Squash and Brussels is a delightful combination of flavors that will warm your heart. The roasted Brussels sprouts and sweet butternut squash create a comforting base, while crisp apples and creamy goat cheese add layers of texture and taste. Whether you’re prepping for a busy weeknight dinner or hosting a family gathering, this pasta salad is sure to be a hit!

What makes this recipe even more special is its versatility. It’s not just delicious; it’s also packed with wholesome ingredients and can easily be made ahead of time. Plus, who doesn’t love a dish that looks as good as it tastes? So, let’s dive into this beautiful fall creation!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal fuss, you’ll have this salad ready in no time!
• Family-Friendly: The combination of flavors appeals to both kids and adults alike.
• Make-Ahead Convenience: Perfect for meal prep; you can assemble it ahead of time and enjoy it later.
• Seasonal Ingredients: Each bite bursts with the flavors of fall – it’s like autumn on a plate!
• Customizable: Feel free to adapt the ingredients based on what you have on hand or your personal preferences.

Ingredients You’ll Need

This Fall Pasta Salad features simple, wholesome ingredients that come together beautifully. Here’s what you’ll need to create this delicious dish:

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 a 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 Fall Pasta Salad is its flexibility. You can easily swap in different ingredients based on your preferences or what you have in your pantry!

• Add Protein: Toss in some cooked quinoa or chickpeas to make it heartier.
• Switch the Cheese: Use feta cheese instead of goat cheese for a tangy twist.
• Try Different Veggies: Substitute roasted sweet potatoes or kale if you prefer.
• Herb Alternatives: Experiment with other herbs like rosemary or sage for varied flavors.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Veggies

Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy cleanup. Dice up your butternut squash, Brussels sprouts, and apples. Roasting these vegetables brings out their natural sweetness and adds an incredible depth of flavor.

Step 2: Season and Bake

Place the diced butternut squash and Brussels sprouts on the baking sheet. Drizzle them with olive oil and sprinkle fresh thyme along with salt and pepper. Bake them for about 20 minutes until they start to soften. Then add the apples to the pan for an additional 10-15 minutes until everything is fork-tender. This step ensures that each ingredient caramelizes perfectly.

Step 3: Cook Your Pasta

While your veggies roast away, bring a large pot of salted water to a boil over medium-high heat. Add in your pasta according to package instructions but aim for al dente texture by cooking it 1-2 minutes less than recommended. Drain the pasta while saving about a tablespoon of pasta water—it helps keep everything moist later on!

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 them together until well combined—this dressing will add such wonderful flavor to our salad!

Step 5: Assemble the Salad

Once everything has cooled down from roasting, grab a large bowl! Combine your cooled pasta with those gorgeous roasted veggies, crumbled goat cheese (and cranberries if using). Pour over that delicious dressing we prepared earlier and toss gently so everything gets coated evenly.

Step 6: Serve & Enjoy!

If you’re planning to serve this later or making it ahead of time, hold off on adding cheese and dressing until right before serving. If you’re feeling festive—especially around Thanksgiving—consider using colorful pasta! It’s sure to impress everyone at the table.

And there you have it! A hearty Fall Pasta Salad with Butternut Squash and Brussels that’s perfect for any occasion. Enjoy every flavorful bite!

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

Creating the perfect Fall Pasta Salad is all about balancing flavors and textures, so here are some handy tips to ensure your dish shines!

• Choose the right pasta: Opting for rotini helps catch all the delicious dressing and bits of roasted veggies, making every bite a flavorful experience.

• Roast until golden: Make sure your butternut squash and Brussels sprouts are beautifully caramelized. This enhances their natural sweetness and adds depth to the salad.

• Chill for flavor: Allow your roasted veggies to cool before mixing them with the pasta. This helps maintain the pasta’s texture while allowing the flavors to meld together beautifully.

• Customize your cheese: If goat cheese isn’t your favorite, feel free to substitute it with feta cheese. Both provide a delightful creaminess, but feta will give a slightly tangier kick!

• Dress at the last minute: If preparing ahead of time, hold off on adding the dressing until just before serving. This keeps the salad fresh and prevents sogginess.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving this vibrant pasta salad can be as appealing as making it! Here are some ideas to present your dish in style.

Garnishes

• Fresh thyme sprigs: A few sprigs of fresh thyme not only look beautiful but also enhance the aromatic notes in your salad.
• Toasted pecans or walnuts: Sprinkling some toasted nuts adds a delightful crunch and nutty flavor that complements the sweetness of the squash.

Side Dishes

• Roasted Beet Salad: A refreshing beet salad with arugula and a citrus vinaigrette provides a lovely contrast in colors and flavors.
• Quinoa Pilaf: Fluffy quinoa with herbs and vegetables makes for a nutritious side that pairs perfectly alongside this hearty pasta.
• Garlic Breadsticks: Warm, buttery garlic breadsticks offer an irresistible side option that invites everyone to dig in!
• Crispy Kale Chips: These healthy, crunchy bites add an additional layer of texture while keeping your meal light and satisfying.

With these serving suggestions, you’ll create a beautiful spread that’s sure to impress family and friends! Enjoy every bite of this Fall Pasta Salad with Butternut Squash and Brussels—it’s as delightful as autumn itself!

Make Ahead and Storage

This Fall Pasta Salad is not only delicious but also perfect for meal prep! You can easily prepare it in advance, making it a convenient option for busy weekdays or gatherings. Here’s how to store it properly and keep it fresh.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It’s best enjoyed within 3 days for optimal flavor and texture.
• If you have added goat cheese, consider storing it separately to maintain its creaminess.

Freezing

• This salad is not ideal for freezing due to the texture of the roasted vegetables and pasta.
• However, if you want to freeze components, you can freeze the roasted veggies and pasta separately.
• Use freezer-safe containers or bags, and label them with dates for easy tracking.

Reheating

• If you have stored the salad with dressing, it’s best to toss it with fresh dressing before serving.
• For reheating the roasted vegetables, place them in a preheated oven at 350℉ (180℃) until warmed through.
• If needed, add a little olive oil to prevent sticking during reheating.

FAQs

If you have questions about this recipe, you’re in the right place! Here are some common inquiries that might help.

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! This salad can be made a day in advance. Just remember to add the goat cheese and dressing right before serving for the best taste.

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

Feta cheese is a great alternative if you’re looking for something similar. For a dairy-free option, try using a plant-based cream cheese or nutritional yeast for added flavor.

How long does this Fall Pasta Salad with Butternut Squash and Brussels last in the fridge?

The salad will last about 3 days when stored properly in an airtight container. For maximum freshness, consider adding any delicate ingredients just before serving.

Can I use other vegetables in my Fall Pasta Salad?

Definitely! Feel free to mix in other seasonal vegetables like kale or sweet potatoes for added color and nutrition.

Is this recipe suitable for vegans?

To make this dish vegan-friendly, simply omit the goat cheese or replace it with a plant-based alternative. The rest of the ingredients are already plant-based!

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 perfect blend of flavors that captures the essence of fall while being versatile enough to serve on any occasion. Whether you’re prepping for lunch or bringing a dish to share, I believe this recipe will bring joy to your table. Happy cooking!