Fall Pasta Salad with Butternut Squash and Brussels
Enjoy a festive Fall Pasta Salad with Butternut Squash and Brussels! Fresh flavors come together perfectly—try making this delightful dish today!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 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
- 1 Tbsp fresh thyme (or 1 tsp dried thyme)
- 4 oz goat cheese (or feta cheese)
- ¼ cup balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
- After 20 minutes, add the diced apples to the baking sheet and roast for an additional 10–15 minutes until fork-tender.
- Cook rotini pasta according to package instructions until al dente. Drain, reserving one tablespoon of pasta water.
- In a small bowl, whisk together olive oil, balsamic vinegar, dijon mustard, maple syrup, garlic, salt, and pepper to create the dressing.
- In a large mixing bowl, combine cooled pasta, roasted veggies, goat cheese (and cranberries if using), then drizzle with dressing and toss gently to coat.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg