Fall Pasta Salad with Butternut Squash and Brussels
Enjoy a vibrant Fall Pasta Salad with Butternut Squash and Brussels packed with flavors! Try it today for an easy meal prep option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apples
- ¼ cup goat cheese (or feta)
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp maple syrup
- Fresh thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced Brussels sprouts, butternut squash, and apples with olive oil, thyme, salt, and pepper on the baking sheet. Roast for about 20 minutes until fork-tender.
- While the veggies roast, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to create the dressing.
- In a large bowl, combine roasted veggies with pasta and goat cheese. Drizzle with dressing and toss gently to combine.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg