Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that embraces the essence of autumn, then this Fall Pasta Salad with Butternut Squash and Brussels is a must-try! It combines heartwarming flavors that remind us of cozy gatherings and crisp fall days. The roasted Brussels sprouts, sweet butternut squash, and crunchy apples create a vibrant medley that’s not only delicious but also packed with nutrients. Whether you’re making it for a family lunch or bringing it to a potluck, this salad is sure to impress everyone at the table.

What makes this recipe truly special is how easy it comes together. With simple steps and wholesome ingredients, you can whip up this delightful salad in no time. Plus, it’s versatile enough to serve as a side dish during holiday feasts or as a satisfying main course on busy weeknights.

Why You’ll Love This Recipe

• Easy to prepare: This salad comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
• Family-friendly: Even picky eaters will love the sweet and savory combination of flavors!
• Make-ahead convenience: Whip this up in advance, and have an easy lunch or dinner ready to go!
• Seasonal flavors: Celebrate fall with fresh ingredients that highlight the best of the season.
• Beautiful presentation: The vibrant colors make this dish a stunning centerpiece for any meal.

Ingredients You’ll Need

This Fall Pasta Salad features simple, wholesome ingredients that are easy to find. Gather these delicious items to create your own version of this seasonal favorite!

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

One of the best things about this Fall Pasta Salad is its flexibility! Feel free to get creative and make it your own with these fun variations:

• Add some protein: Toss in cooked chickpeas or grilled chicken for an extra boost of nutrition.
• Change up the cheese: Substitute goat cheese with feta or even a plant-based cheese alternative if desired.
• Mix in different veggies: Try adding roasted carrots or sweet potatoes for additional textures and flavors.
• Experiment with herbs: Fresh sage or rosemary can add an aromatic twist that complements the fall theme beautifully.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Vegetables

Preheat your oven to 400℉ (200°C). This high temperature helps caramelize the natural sugars in the butternut squash and Brussels sprouts, enhancing their flavor. Prepare a baking sheet lined with greased parchment paper for easy clean-up. Dice your vegetables into uniform pieces so they roast evenly.

Step 2: Bake Until Tender

In a bowl, combine the butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper. Spread them out on the baking sheet and roast for about 20 minutes. Halfway through cooking, add diced apples to infuse sweetness into the mix. Everything should be fork-tender when done!

Step 3: Cook Your Pasta

While your veggies are roasting away, boil water in a large pot over medium-high heat. Add some salt to flavor your pasta as it cooks! Follow package instructions for timing; if you prefer al dente pasta, remember to cook it just slightly less than suggested. Draining it promptly will stop further cooking—it’s key to keeping that perfect texture!

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until well-emulsified—about one minute will do! This dressing brings all those lovely flavors together while adding just the right amount of sweetness from maple syrup.

Step 5: Assemble Your Salad

Once everything has cooled down from roasting and cooking, gather your salad ingredients in a large bowl: cooled pasta, roasted veggies, crumbled goat cheese (and dried cranberries if using). Pour over that delicious maple dressing and toss gently—make sure every bite gets coated!

Step 6: Serve & Enjoy!

For best results when making ahead of time: wait to add goat cheese and dressing until just before serving. If you’re feeling festive especially around Thanksgiving time, consider using colorful pasta for an added touch!

Now you have a delightful Fall Pasta Salad with Butternut Squash and Brussels ready to enjoy!

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

Making a delicious pasta salad is all about the details! Here are some pro tips to elevate your dish and ensure it turns out perfectly every time.

• Roast until caramelized – Allowing the butternut squash and Brussels sprouts to roast until they are slightly caramelized enhances their natural sweetness and adds depth of flavor to the salad.

• Use seasonal ingredients – Incorporating seasonal ingredients like apples and fresh herbs not only supports local farmers but also brings freshness and vibrant flavors that truly capture the essence of fall.

• Don’t skip the cooling step – Letting the roasted veggies cool before mixing them with the pasta prevents the pasta from becoming mushy, ensuring a delightful texture in every bite.

• Make it ahead of time – Preparing this salad a few hours in advance (or even a day) allows the flavors to meld together beautifully, making each mouthful even more delicious when served.

• Customize for your taste – Feel free to swap out ingredients based on your preferences or what you have on hand, such as using different types of cheese or adding nuts for an extra crunch.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad is not only tasty but also visually appealing, making it perfect for gatherings or cozy dinners. Here are some ideas to present this beautiful dish!

Garnishes

• Chopped fresh parsley or chives – Sprinkling some chopped herbs adds a pop of color and freshness that brightens up the dish.
• Toasted pumpkin seeds – A handful of these seeds provides a delightful crunch while enhancing the autumn vibe of your salad.

Side Dishes

• Roasted Vegetable Medley – A mix of seasonal vegetables roasted with olive oil and herbs makes for a complementary side that echoes the flavors in your pasta salad.

• Quinoa Salad with Cranberries and Pecans – This protein-packed salad brings additional texture and nutrition while balancing sweetness from dried cranberries.

• Garlic Breadsticks – Warm, buttery breadsticks are always a hit, providing a comforting side that pairs well with any pasta dish.

• Creamy Tomato Soup – A warm bowl of tomato soup is perfect for dipping breadsticks into, creating a cozy combo that’s especially enjoyable during chilly evenings.

Enjoy serving this delightful Fall Pasta Salad at your next gathering or as an easy lunch option! Each bite will remind you why fall flavors are so beloved.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! You can easily make it ahead of time, allowing flavors to meld beautifully.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• This salad can be kept in the fridge for up to 3 days.
• For best results, keep the goat cheese and dressing separate until serving.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately.
• Place the cooled vegetables in a freezer-safe bag or container.
• They can be frozen for up to 2 months; just thaw them in the refrigerator before adding to your pasta salad.

Reheating

• If you prefer your salad warm, gently reheat the roasted veggies in a microwave or oven.
• To retain texture, avoid reheating the pasta; instead, enjoy it chilled or at room temperature.

FAQs

Here are answers to some common questions about this delightful recipe!

Can I substitute goat cheese in this Fall Pasta Salad with Butternut Squash and Brussels?

Yes! If you’re not a fan of goat cheese, feta cheese works wonderfully as a substitute. It adds a nice creaminess that complements the other flavors well.

How long does this Fall Pasta Salad with Butternut Squash and Brussels last in the fridge?

When stored properly in an airtight container, this salad lasts for about 3 days. Just remember to keep any dressings and toppings separate until you’re ready to serve!

Is this Fall Pasta Salad suitable for a vegan diet?

While this recipe contains goat cheese, you can easily make it vegan by omitting the cheese or using a plant-based alternative.

Can I add other vegetables to my Fall Pasta Salad?

Absolutely! Feel free to add your favorite seasonal veggies like kale, spinach, or even roasted carrots for extra flavor and nutrition.

What type of pasta is best for this recipe?

Rotini pasta is great because its shape holds onto the dressing and ingredients well. However, feel free to use any pasta shape you enjoy!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is more than just a side dish—it’s a celebration of fall flavors! I hope you enjoy making it as much as I do. Whether you’re prepping for a gathering or enjoying a cozy lunch at home, this salad will surely bring warmth to your table. Happy cooking, and don’t forget to share your creations with friends and family!