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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Indulge in the flavors of autumn with this vibrant Fall Pasta Salad with Butternut Squash and Brussels. This delightful dish combines roasted Brussels sprouts, creamy goat cheese, sweet butternut squash, and crisp apples, creating a colorful medley that’s perfect for cozy family dinners or festive gatherings. Quick to prepare and even better the next day, this salad is a nutritious option for meal prep or an inviting side at your next celebration. With minimal ingredients and straightforward steps, you’ll have a satisfying dish that celebrates the season’s bounty.

Ingredients

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  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 4 oz crumbled goat cheese (or feta)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples and roast for an additional 10-15 minutes until tender.
  4. Cook rotini pasta according to package instructions until al dente; drain and toss with olive oil.
  5. Whisk together dressing ingredients until combined.
  6. In a large bowl, combine pasta, roasted veggies, goat cheese, and dressing. Toss gently until coated.

Nutrition

Find it online: https://cookingwithharper.com/fall-pasta-salad-with-butternut-squash-and-brussels/