Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of autumn, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! It’s packed with vibrant flavors and colors, making it perfect for everything from cozy family dinners to festive gatherings. The combination of roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese creates a delightful medley that will warm your heart and satisfy your taste buds.

I love how easy this salad is to prepare. You can whip it up in no time, making it an ideal option for busy weeknights or meal prep for the week ahead. Plus, it’s one of those dishes that tastes even better the next day, so leftovers are always a bonus!

Why You’ll Love This Recipe

• Easy to Prepare: With minimal chopping and straightforward cooking methods, you’ll have this salad ready in under an hour!
• Family-Friendly: Everyone will enjoy the sweet and savory flavors in every bite.
• Make-Ahead Convenience: Perfect for meal prep! Just add the dressing before serving to keep it fresh.
• Versatile: Enjoy it as a main course or as a side dish at your next gathering.
• Packed with Nutrients: Full of seasonal veggies and wholesome ingredients, it’s both delicious and nutritious.

Ingredients You’ll Need

The beauty of this Fall Pasta Salad lies in its simple yet wholesome ingredients. Each one adds its own unique flavor and texture to the dish. Here’s what you’ll need:

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 what you have on hand or your personal preferences.

• Swap the Cheese: If goat cheese isn’t your favorite, feta cheese works beautifully too!
• Add More Veggies: Toss in some roasted carrots or kale for extra color and nutrients.
• Make it Grain-Free: Use quinoa instead of pasta for a gluten-free option that’s equally delicious.
• Spice it Up: Add a pinch of red pepper flakes to the dressing for a little kick!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat the oven to 400℉ (200°C). This high temperature helps roast the veggies quickly while caramelizing their natural sugars. Line a baking sheet with greased parchment paper to make cleanup easier later!

Step 2: Roast the Vegetables

Dice the butternut squash, Brussels sprouts, and apples. Toss the butternut squash and Brussels sprouts in olive oil, fresh thyme, salt, and pepper before spreading them on the baking sheet. Bake for about 20 minutes until they’re tender. After that time has passed, add in the apples and continue roasting for another 10-15 minutes. This step enhances their sweetness while providing a lovely depth of flavor.

Step 3: Cook Your Pasta

While those tasty veggies are roasting away, cook your pasta according to package instructions in boiling salted water. If you like al dente pasta (which I highly recommend), cook it just slightly less than suggested on the box. After draining, toss it with a drizzle of olive oil or some reserved pasta water to keep it from sticking together.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until they’re well combined—this should only take about a minute! The dressing brings everything together beautifully with its sweet-and-tangy flavor profile.

Step 5: Assemble Your Salad

Once everything has cooled down from roasting, combine your cooked pasta with those delicious roasted veggies in a large bowl. Add in crumbled goat cheese and dried cranberries if you’re using them. Drizzle on that luscious dressing we made earlier and toss gently until everything is well coated.

Step 6: Serve & Enjoy!

If you’re preparing this salad ahead of time, hold off on adding goat cheese and dressing until right before serving—this keeps everything fresh! If you’re feeling festive for Thanksgiving or any fall gathering, consider using colorful pasta to brighten up your presentation!

Now grab a fork and dig into this delightful Fall Pasta Salad with Butternut Squash and Brussels—you won’t be disappointed!

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

A little extra care can make your Fall Pasta Salad truly shine! Here are some pro tips to elevate your dish:

• Choose the Right Pasta: Opt for a pasta shape that holds onto the dressing well, such as rotini or fusilli. These twists and grooves catch all the delicious flavors, making every bite flavorful.
• Roast for Extra Flavor: Don’t skip the roasting step! Roasting the butternut squash and Brussels sprouts caramelizes their natural sugars, enhancing their sweetness and adding a delightful depth of flavor to your salad.
• Cool Ingredients Before Mixing: Allow both the roasted veggies and cooked pasta to cool before combining them. This prevents the goat cheese from melting too much and helps keep the textures distinct and enjoyable.
• Make it Ahead of Time: Prepare this salad a few hours in advance for enhanced flavor. The longer it sits, the more time the ingredients have to meld together, creating a harmonious blend of tastes.
• Experiment with Dressings: Feel free to customize the dressing according to your taste! Adding a touch of lemon juice or substituting maple syrup with agave can create new flavor profiles that you might love.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This vibrant salad not only looks beautiful on a plate but also makes for a hearty dish that’s perfect for gatherings or weeknight dinners. Here are some ideas on how to present this delightful salad:

Garnishes

• Chopped Fresh Herbs: Sprinkling fresh herbs like parsley or additional thyme on top adds freshness and color.
• Toasted Nuts: Adding a handful of toasted pecans or walnuts provides a crunchy texture that complements the creamy goat cheese wonderfully.

Side Dishes

• Roasted Vegetable Medley: A mix of seasonal vegetables roasted with olive oil, salt, and pepper gives you another dose of those comforting fall flavors.
• Crispy Kale Chips: Lightly seasoned kale chips offer a healthy crunch that pairs well with the creamy texture of your pasta salad.
• Quinoa Salad with Cranberries: A light quinoa salad tossed with dried cranberries and citrus dressing balances out the richness of the pasta salad while keeping it wholesome.
• Garlic Breadsticks: Warm, soft breadsticks brushed with garlic-infused olive oil are perfect for scooping up any leftover dressing from your salad bowl!

Enjoy this Fall Pasta Salad as a centerpiece at your next meal, knowing that it’s packed with seasonal flavors that everyone will love!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! You can easily make it in advance, allowing the flavors to meld beautifully. Plus, it stores well for quick lunches or side dishes throughout the week.

Storing Leftovers

• Item: Store leftover salad in an airtight container in the refrigerator to keep it fresh.
• Item: It’s best to add goat cheese and dressing just before serving if you plan to store leftovers.
• Item: Enjoy your salad within 3-5 days for optimal freshness.

Freezing

• Item: While this salad is best enjoyed fresh, you can freeze the roasted veggies separately if desired.
• Item: To freeze, place them in a freezer-safe bag or container and remove as much air as possible.
• Item: Use frozen veggies within 2-3 months for the best quality.

Reheating

• Item: If you prefer your salad warm, gently reheat only the roasted veggies in the microwave or on a skillet.
• Item: Avoid reheating pasta salad with goat cheese, as it may change the texture of the cheese.
• Item: Serve warm or at room temperature for a delightful experience!

FAQs

If you’re curious about this delicious recipe, here are some common questions!

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

Absolutely! This salad can be prepared a day in advance. Just remember to add the dressing and goat cheese right before serving for the best flavor and texture.

What can I substitute for goat cheese in this Fall Pasta Salad?

If you’re looking for an alternative to goat cheese, feta cheese works wonderfully as a substitute. You’ll still get that creamy goodness without any animal-derived ingredients.

How do I ensure my butternut squash is tender in the salad?

To achieve perfectly tender butternut squash, make sure to dice it into small bite-sized pieces. Roasting at 400℉ (200°C) will help caramelize it while keeping its texture just right.

Is there a way to make this dish vegan?

Yes! Simply omit the goat cheese or use a plant-based alternative. The salad will still be flavorful and satisfying without any animal products!

What’s a good side dish to serve with this salad?

This Fall Pasta Salad pairs beautifully with roasted vegetables, grilled chicken (or a plant-based protein), or even a light soup for a complete meal.

Final Thoughts

I hope you enjoy making this cozy Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s not just delicious; it’s also packed with seasonal flavors that truly celebrate autumn. Whether you’re serving it at a gathering or enjoying it as an easy lunch throughout the week, it’s bound to become a favorite. Happy cooking!