Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, you’ve come to the right place! This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also incredibly vibrant and comforting. It’s packed with roasted veggies, crisp apples, and a delightful maple dijon dressing that ties everything together beautifully. Whether it’s for a cozy family dinner or a festive gathering, this salad brings warmth and joy to any table.

What makes this recipe special is its wonderful balance of flavors and textures. The roasted Brussels sprouts add a beautiful crunch, while the butternut squash brings a hint of sweetness. Plus, it’s quick to prepare, making it perfect for those busy weeknights when you still want something hearty and wholesome!

Why You’ll Love This Recipe

• Perfectly seasonal: This salad highlights all the best flavors of fall, making it a festive choice for any occasion.
• Easy to make: With just a few simple steps, you’ll have a stunning dish ready in no time!
• Versatile: Enjoy it warm as a main dish or chilled as a side; it’s great for meal prep too!
• Family-friendly: Even picky eaters will love the combination of sweet and savory ingredients.
• Nourishing ingredients: Made with wholesome veggies and topped with creamy cheese, this salad is both satisfying and healthy.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make our Fall Pasta Salad with Butternut Squash and Brussels. You’ll find that these ingredients are easy to work with and full of flavor.

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

This recipe is wonderfully flexible! Feel free to mix things up according to your taste preferences or what you have on hand.

• Add nuts: Toss in some toasted pecans or walnuts for an added crunch.
• Change the cheese: If goat cheese isn’t your favorite, try crumbled feta or even vegan cheese alternatives!
• Include greens: Add fresh spinach or arugula for an extra layer of nutrients.
• Spice it up: Want some heat? Add red pepper flakes to the dressing for a little kick!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat and Prepare

Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. This makes clean-up so much easier! While the oven heats up, dice your butternut squash, Brussels sprouts, and apples. Chopping them evenly ensures they roast nicely at the same rate.

Step 2: Roast the Veggies

On your prepared baking sheet, add the butternut squash and Brussels sprouts. Coat them with olive oil, thyme, salt, and pepper. Bake in the oven for about 20 minutes until they start getting tender. Then scoot them over slightly and toss in the apples. Continue roasting for another 10-15 minutes until everything is fork-tender. Roasting brings out their natural sweetness!

Step 3: Cook the Pasta

While your veggies are roasting away, cook your pasta according to package instructions in a large pot of salted boiling water. For al dente pasta, cook it just 1-2 minutes less than instructed. Once done, drain it while saving about a tablespoon of pasta water. Toss it with olive oil or that saved water to keep it from sticking as it cools.

Step 4: Make the Dressing

In a small bowl or measuring cup, whisk together all your dressing ingredients until they are well-emulsified—this should only take about a minute! The maple syrup adds that lovely hint of sweetness that beautifully complements our roasted veggies.

Step 5: Combine Everything

Once your roasted veggies have cooled down slightly, it’s time to assemble! In a large bowl, combine your cooled pasta, roasted veggies, goat cheese (and cranberries if using). Drizzle on that delicious dressing you made earlier and toss everything together gently until well coated.

Step 6: Serve It Up!

If you’re planning on making this salad ahead of time, remember to add the goat cheese and dressing right before serving – this keeps everything fresh! And if you’re feeling festive during Thanksgiving time, consider using colorful pasta for even more visual appeal!

Now you’re all set with this delightful Fall Pasta Salad with Butternut Squash and Brussels! Enjoy every bite – I know you will!

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

Creating the perfect Fall Pasta Salad is all about enhancing flavors and textures, so here are some tips to help you achieve a delightful dish!

• Use Fresh Ingredients: Whenever possible, opt for fresh produce. Fresh vegetables not only taste better but also provide vibrant colors and nutrients that enhance your salad’s appeal.

• Customize Your Pasta: While rotini is a great choice, feel free to experiment with other shapes like farfalle or penne. Different pasta shapes can add unique textures and make the salad visually interesting.

• Don’t Skip the Cooling: Allowing your roasted veggies to cool before mixing them with the pasta prevents the salad from becoming mushy. This way, you’ll maintain a delightful crunch in every bite.

• Mix It Up: Consider adding additional ingredients such as nuts or seeds for an extra crunch or swapping goat cheese for feta if you’re looking for a different flavor profile. Personalizing your salad can make it even more enjoyable!

• Make Ahead of Time: Prepare the components of the salad in advance and combine them right before serving. This allows the flavors to meld while ensuring freshness when it’s time to dig in.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This pasta salad is not just delicious; it’s also beautifully colorful, making it a standout centerpiece at any gathering. Here are some ideas on how to present this wonderful dish!

Garnishes

• Chopped Fresh Parsley: A sprinkle of fresh parsley adds a burst of color and a hint of herbal flavor that complements the dish perfectly.
• Toasted Pumpkin Seeds: These add a delightful crunch and nutty flavor that pairs beautifully with the sweetness of butternut squash.
• Thinly Sliced Green Onions: For an added touch of freshness, thinly sliced green onions can enhance both flavor and presentation.

Side Dishes

• Roasted Beet Salad: The earthiness of roasted beets combined with a tangy vinaigrette provides a lovely contrast to the sweetness of the pasta salad.
• Garlic Bread: Crunchy, warm garlic bread makes for a comforting side that pairs well with any pasta dish, adding texture and flavor.
• Mixed Greens with Lemon Vinaigrette: A light mixed greens salad dressed simply with lemon vinaigrette adds brightness and balances out the richness of the pasta salad.
• Quinoa Pilaf: This nutritious grain adds another texture to your meal while complementing the flavors in your pasta salad seamlessly.

By following these tips and serving suggestions, your Fall Pasta Salad will not only taste amazing but also look stunning on your table! Enjoy sharing this delightful dish with friends and family as you celebrate the flavors of fall.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! It can be made in advance and stored, saving you time during busy weekdays or gatherings.

Storing Leftovers

• Transfer any leftover salad to an airtight container.
• Store in the refrigerator for up to 3 days.
• Keep the goat cheese and dressing separate until ready to serve for optimal freshness.

Freezing

• This salad is best enjoyed fresh, but if you need to freeze it:
• Store the pasta and roasted vegetables in an airtight container.
• Leave out the goat cheese and dressing.
• Freeze for up to 1 month; thaw overnight in the refrigerator before serving.

Reheating

• If you prefer your salad warm, reheat it gently on the stovetop or microwave.
• Avoid overheating, as this can alter the texture of the pasta and veggies.
• Add a splash of olive oil to refresh flavors when reheating.

FAQs

If you’re wondering about some specifics regarding this delicious dish, read on!

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

Absolutely! You can prepare this salad a day in advance. Just remember to add goat cheese and dressing right before serving to keep everything fresh.

What other vegetables can I use in this Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to experiment! Kale, spinach, or roasted carrots would make wonderful additions that complement the fall flavors beautifully.

Can I substitute ingredients in this recipe?

Yes! You can swap goat cheese for feta if preferred. Additionally, other seasonal vegetables like sweet potatoes or kale work great too!

How can I make this salad vegan?

To make it vegan-friendly, simply omit the goat cheese or replace it with a plant-based alternative. The salad will still be delicious without dairy!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not just a recipe; it’s a celebration of autumn’s bounty! Each bite is filled with warmth and flavor—perfect for cozy gatherings or simple weekday meals. I hope you enjoy making it as much as I do. Don’t hesitate to try variations that suit your taste; after all, cooking should be fun! Happy cooking!