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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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If you’re in search of the perfect dish to capture the essence of autumn, look no further than this Fall Pasta Salad with Butternut Squash and Brussels. This vibrant medley combines roasted Brussels sprouts, sweet butternut squash, and crunchy apples, creating a hearty yet refreshing salad that’s rich in flavor and nutrients. Ideal for family lunches, potlucks, or as a delightful centerpiece for holiday feasts, this salad is both easy to prepare and versatile enough to serve on busy weeknights.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes; add diced apples halfway through.
  3. Cook rotini pasta according to package instructions; drain and cool.
  4. Whisk together dressing ingredients: olive oil, balsamic vinegar, mustard, maple syrup, garlic, salt, and pepper.
  5. In a large bowl, combine cooked pasta, roasted veggies and apples, crumbled goat cheese. Drizzle with dressing; toss gently until combined.
  6. Serve immediately or refrigerate until ready to serve.

Nutrition

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