Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a cozy dish that captures the essence of fall, you’ve come to the right place! This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of roasted vegetables, sweet apples, and creamy goat cheese. It’s not just a pretty dish; it’s bursting with flavor and perfect for any occasion—from busy weeknights to festive family gatherings.

What I love most about this recipe is how it brings together familiar fall favorites in a way that feels fresh and exciting. Whether you’re serving it as a side at Thanksgiving or enjoying it for lunch throughout the week, this salad is sure to warm your heart.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and wholesome ingredients, this salad comes together quickly, making it perfect for those busy days.
• Family-Friendly Appeal: The combination of flavors—sweet, savory, and tangy—makes this dish a hit with both kids and adults alike.
• Make-Ahead Convenience: You can prepare the salad ahead of time and add dressing just before serving, making it a stress-free option for gatherings.
• Delicious Flavor: Roasting the butternut squash and Brussels sprouts enhances their natural sweetness while adding depth to the dish.
• Versatile Ingredients: Adapt this recipe based on what you have on hand or enjoy experimenting with different flavors!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that make this Fall Pasta Salad so special! You’ll find everything you need at your local grocery store, and they all come together beautifully.

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

This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what’s available. Here are some fun ideas:

• Add More Veggies: Toss in additional seasonal vegetables like roasted sweet potatoes or kale for added nutrition.
• Change Up the Cheese: Swap out goat cheese for feta or even a plant-based cheese alternative if you’re looking for something different.
• Make It Vegan: Omit the cheese or use a dairy-free alternative and replace honey with maple syrup in the dressing for a fully plant-based option.
• Boost the Protein: Add chickpeas or grilled chicken to make this salad even more filling.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Preheat the oven to 400℉ (200°C) while you prepare your vegetables. This step is crucial because roasting at high heat helps caramelize the natural sugars in the butternut squash and Brussels sprouts, giving them that delicious depth of flavor we love.

Step 2: Roast Your Vegetables

Prepare a baking sheet with greased parchment paper. Dice your butternut squash, Brussels sprouts, and apple. Spread them on the sheet pan and drizzle with olive oil, fresh thyme, salt, and pepper. Bake everything for about 20 minutes before adding the apples. Roasting until fork-tender enhances their flavors beautifully!

Step 3: Cook Your Pasta

While your veggies are roasting away, cook your pasta according to package instructions in boiling salted water. For an al dente texture—which is always my preference—cook it just a minute or two less than recommended. Once drained (and saving a bit of that starchy water), toss it in olive oil or that reserved pasta water to prevent sticking.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until well-emulsified. This maple dijon dressing adds just the right touch of sweetness and tanginess to our fall-inspired salad!

Step 5: Assemble Your Salad

Once your roasted veggies have cooled slightly, combine them with the cooled pasta in a large bowl. Gently fold in goat cheese and optional dried cranberries before drizzling on that delicious dressing. Mix carefully until everything is coated evenly!

Step 6: Serve It Up!

If you’re preparing this salad ahead of time, wait to add goat cheese and dressing until just before serving. And if you’re feeling festive during Thanksgiving season? Consider using colorful pasta for an extra pop of autumnal cheer!

Now you’re ready to enjoy every bite of this delightful Fall Pasta Salad with Butternut Squash and Brussels!

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

Creating the perfect Fall Pasta Salad is all about balance and flavor, so here are some helpful tips to ensure your dish shines!

• Choose seasonal produce: Opting for fresh, seasonal fruits and vegetables not only enhances the taste but also adds vibrant colors that make your salad visually appealing.

• Don’t overcook the pasta: Cooking your pasta al dente ensures it retains a nice bite, which complements the tender roasted vegetables beautifully.

• Customize with toppings: Adding extras like nuts, seeds, or different cheese varieties can introduce new textures and flavors, making your salad even more delightful.

• Make it ahead of time: Preparing the salad a few hours in advance allows the flavors to meld together. Just remember to add the dressing and cheese right before serving to keep everything fresh!

• Experiment with herbs: Fresh herbs like parsley or sage can elevate your dish by adding aromatic notes. Feel free to mix and match according to your taste preferences.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad in an inviting way can make all the difference at gatherings or family dinners. Here are some ideas for serving this delightful dish.

Garnishes

• Chopped walnuts: A sprinkle of chopped walnuts adds a crunchy texture that contrasts beautifully with the creamy goat cheese.
• Fresh thyme leaves: Garnishing with additional thyme leaves not only looks lovely but reinforces the herb’s flavor throughout the dish.
• Pomegranate seeds: These jewel-like seeds provide a pop of color and sweetness, enhancing both visual appeal and taste.

Side Dishes

• Roasted Sweet Potatoes: Their natural sweetness pairs wonderfully with the savory flavors of the pasta salad, creating a comforting combination.
• Garlic Bread: A side of warm, crusty garlic bread is always a hit; it’s perfect for scooping up any leftover salad from your plate!
• Simple Green Salad: A light green salad dressed with lemon vinaigrette provides a refreshing counterpoint to the richness of the pasta salad.
• Quinoa Pilaf: This nutty grain dish can complement your pasta salad while adding even more nutritious elements to your meal.

With these serving suggestions and pro tips in mind, you’re all set to impress your guests (or yourself!) with this delicious and colorful Fall Pasta Salad! Enjoy every bite!

Make Ahead and Storage

This Fall Pasta Salad is perfect for meal prep! Not only does it keep well, but the flavors also meld together beautifully over time, making each bite even more delicious. Here’s how to store and prepare it in advance.

Storing Leftovers

• Store the salad in an airtight container in the refrigerator.
• It’s best enjoyed within 3-5 days for optimal freshness.
• Keep any remaining dressing separate until ready to serve to prevent sogginess.

Freezing

• This salad is not recommended for freezing due to the texture changes in pasta and vegetables after thawing.
• However, you can freeze the roasted vegetables and pasta separately if desired; just reheat before serving.

Reheating

• To reheat, simply warm the roasted vegetables in the oven at 350°F (175°C) for about 10 minutes.
• The pasta can be heated in the microwave or on the stovetop with a splash of olive oil to help loosen it up.

FAQs

Here are some common questions about this delightful dish!

Can I use a different type of pasta for the Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! While rotini adds a fun twist, any short pasta like penne or farfalle works well too. Just be sure to adjust cooking times based on your chosen pasta.

What other vegetables can I add to my Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to get creative! Kale, spinach, or even roasted carrots would complement this salad beautifully. Just ensure they roast well alongside the other ingredients.

How can I make this salad vegan-friendly?

You can easily adapt this recipe by omitting goat cheese and using a dairy-free alternative. The maple dijon dressing is already plant-based!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not just a meal; it’s an experience filled with comforting fall flavors that will surely impress your friends and family. I hope you enjoy making this vibrant dish as much as I do! Gather around, share some laughs, and savor every bite. Happy cooking!