Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, this Fall Pasta Salad with Butternut Squash and Brussels is a must-try! It’s not just a salad; it’s a delightful celebration of autumn flavors. The combination of roasted Brussels sprouts, sweet butternut squash, and crisp apples creates a cozy and inviting meal that’s perfect for family gatherings or a quick lunch on a busy day. Trust me, once you take your first bite, you’ll understand why this recipe has become a favorite in my home.

This salad is versatile enough to serve at Thanksgiving or simply enjoy as part of your weeknight dinner rotation. Plus, it’s packed with wholesome ingredients that everyone will love!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, you can whip this up in no time!
• Family-Friendly: The mix of flavors and textures makes this salad appealing to both kids and adults.
• Make-Ahead Convenience: Perfect for meal prep! Just toss everything together right before serving.
• Deliciously Flavorful: The combination of roasted veggies with creamy goat cheese and the maple dijon dressing is simply irresistible.

Ingredients You’ll Need

You’ll find that the ingredients for this Fall Pasta Salad are simple and wholesome. They come together beautifully to create a dish that’s both colorful and delicious.

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

• Add more crunch: Toss in some chopped walnuts or pecans for an extra layer of texture.
• Change up the cheese: Swap goat cheese for feta or even leave it out for a dairy-free option.
• Try different veggies: Roasted carrots or sweet potatoes would complement the flavors wonderfully.
• Make it heartier: Add some chickpeas or white beans to turn this into a filling main dish.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Veggies

Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apples. Roasting brings out their natural sweetness and enhances their flavors. Toss them on the sheet pan with olive oil, thyme, salt, and pepper. Bake them until they are fork-tender—about 20 minutes!

Step 2: Cook the Pasta

While the veggies are roasting, cook your pasta according to package instructions in boiling salted water. If you prefer al dente pasta, cook it just a minute or two less than directed. This little trick helps maintain that perfect bite! Once done, drain the pasta but save about a tablespoon of water to help combine later.

Step 3: Make the Dressing

In a small bowl or measuring cup, whisk together your dressing ingredients until well combined. This step is key because it ensures all those delicious flavors meld together into one tasty dressing!

Step 4: Combine It All

Let your roasted veggies cool slightly before adding them to a large bowl along with the cooled pasta, goat cheese (or feta), and cranberries if you’re using them. Pour on that lovely maple dijon dressing we made earlier and toss everything together. It’s important to coat everything evenly so each bite is full of flavor.

Step 5: Serve It Up!

If you’re prepping ahead of time, wait until just before serving to add the goat cheese and dressing—this keeps everything fresh! If you want to make it festive for Thanksgiving or any gathering, consider using colorful pasta shapes for an eye-catching presentation.

And there you have it—a beautiful Fall Pasta Salad with Butternut Squash and Brussels that’s sure to impress! Enjoy every bite!

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

Creating the perfect Fall Pasta Salad is all about enhancing those seasonal flavors and textures, so let’s make it even better!

• Choose the right pasta: Opting for rotini or other shapes that hold onto the dressing and veggies helps ensure every bite is deliciously flavorful.
• Roast your veggies to perfection: Roasting enhances the sweetness of butternut squash and Brussels sprouts, giving them a delightful caramelized flavor that elevates your salad.
• Make it ahead of time: Prepare the salad in advance, but add the goat cheese and dressing just before serving. This keeps your cheese creamy and your salad fresh!
• Add crunch with nuts or seeds: Toss in some toasted walnuts or pumpkin seeds for added texture and a nutty flavor that complements the dish beautifully.
• Experiment with herbs: While thyme is fantastic, try adding a sprinkle of fresh parsley or sage to give your salad an extra layer of flavor.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving up this vibrant Fall Pasta Salad can transform any meal into a festive occasion! Whether it’s a weeknight dinner or a holiday gathering, presentation is key.

Garnishes

• Chopped Fresh Herbs: A sprinkle of fresh parsley or additional thyme adds color and brightness to the dish.
• Toasted Nuts: A handful of toasted pecans or walnuts not only looks appealing but also provides a satisfying crunch.
• Extra Goat Cheese: Crumbling more goat cheese on top just before serving makes the dish visually striking and indulgent.

Side Dishes

• Simple Green Salad: A crisp green salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the richness of the pasta salad perfectly.
• Roasted Root Vegetables: Caramelized carrots, sweet potatoes, and parsnips roasted with herbs create a heartwarming side that pairs beautifully with the fall flavors.
• Grilled Vegetable Platter: Grilling seasonal vegetables like zucchini, eggplant, and bell peppers brings out their natural sweetness, making them an ideal accompaniment to your pasta salad.
• Quinoa Salad: A refreshing quinoa salad tossed with cucumbers, bell peppers, and a lemon vinaigrette adds a nutritious touch to your meal while balancing the richness of the pasta dish.

With these tips for preparation and presentation, your Fall Pasta Salad with Butternut Squash and Brussels is sure to impress everyone at your table. Enjoy every delicious bite!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! You can whip it up in advance, making your lunch or dinner planning a breeze. Here’s how to store, freeze, and reheat your delicious salad.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• Consume within 3-4 days for the best taste and texture.
• Keep the dressing separate if you want to maintain the crunchiness of the veggies.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately.
• Allow the vegetables to cool completely before transferring them to a freezer-safe bag or container.
• Use within 1-2 months for optimal flavor.

Reheating

• If you prefer warm pasta salad, gently reheat the veggies in the oven or microwave until warmed through.
• Add a splash of olive oil to refresh the pasta’s texture before serving.
• Remember to add fresh goat cheese after reheating for that creamy touch!

FAQs

Here are some common questions about this delicious recipe.

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 wait to add the goat cheese and dressing until right before serving to keep everything fresh and flavorful.

What types of pasta work best in this Fall Pasta Salad with Butternut Squash and Brussels?

Rotini pasta is a great choice because its twists hold onto the dressing nicely. However, feel free to experiment with other shapes like fusilli or penne based on your preference!

Can I use different vegetables in my Fall Pasta Salad with Butternut Squash and Brussels?

Certainly! Feel free to swap out brussels sprouts for kale or spinach, and try adding other seasonal veggies like roasted carrots or sweet potatoes for variety.

What can I substitute for goat cheese?

If goat cheese isn’t your favorite, crumbled feta cheese works wonderfully as an alternative. Both options add a creamy texture that enhances the salad beautifully.

Is this salad suitable for meal prep?

Yes! This Fall Pasta Salad is excellent for meal prep. Just store it properly and enjoy it throughout the week!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only visually stunning but also bursting with flavors that capture the essence of autumn. I hope you find joy in preparing this delightful dish, whether it’s for a cozy family dinner or a festive gathering with friends. Enjoy every bite, and don’t hesitate to share how it turns out—happy cooking!