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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Looking for a cozy, vibrant dish that captures the essence of fall? This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of roasted vegetables, crisp apples, and creamy goat cheese, all tossed in a tangy dressing. Perfect for busy weeknight dinners or festive gatherings, this salad is not only delicious but also packed with wholesome ingredients. Its versatility allows you to customize it based on your preferences or what you have in your pantry. Enjoy autumn flavors on your plate with this beautiful pasta salad!

Ingredients

Scale
  • 8 oz dry pasta (rotini recommended)
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 4 oz goat cheese (or feta)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples to the baking sheet and roast for an additional 10-15 minutes until everything is tender.
  4. Cook pasta in salted water until al dente, drain, reserving a tablespoon of pasta water.
  5. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  6. Combine cooled pasta with roasted veggies and crumbled cheese; add dressing and toss gently.

Nutrition

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