Introduction

This Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant and hearty dish perfect for any season. Roasted vegetables, tender pasta, and a tangy maple dijon vinaigrette come together for a deliciously balanced salad. It makes a great side or light main dish.

A white bowl filled with a colorful pasta salad that has three main layers: the first layer is spiral-shaped light brown pasta, the second layer has small orange cubes of roasted vegetables, and the third layer includes scattered green leaves and small pieces of white cheese and dark red dried fruits. The textures show the pasta as smooth and twisted, the vegetables as soft and slightly shiny, the greens as fresh and leafy, the cheese as crumbly, and the dried fruits as wrinkled. A wooden spoon is partially visible in the bowl, mixing the salad. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dry rotini pasta
2 cups brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (honeycrisp recommended)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese (or feta cheese), plus extra for topping
¼ cup dried cranberries (optional)

For the Maple Dijon Vinaigrette Dressing:

⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Dice the butternut squash, brussels sprouts, and apple.
Step 2: Toss the butternut squash and brussels sprouts with olive oil, thyme, salt, and pepper. Spread them on the baking sheet and roast for 20 minutes.
Step 3: Push the vegetables to one side and add the diced apples to the baking sheet. Roast for another 10–15 minutes, until all ingredients are fork tender.
Step 4: While the vegetables roast, cook the pasta in salted boiling water according to package instructions. For al dente, cook 1–2 minutes less. Drain the pasta, saving about a tablespoon of pasta water, and toss pasta with a little olive oil or reserved water to prevent sticking. Allow to cool.
Step 5: Prepare the maple dijon vinaigrette by whisking together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl until emulsified.
Step 6: When the roasted veggies are cool, combine them with the pasta, goat cheese, and dried cranberries (if using) in a large bowl.
Step 7: Pour the dressing over the salad and toss gently to coat everything evenly. Add extra goat cheese on top if desired and serve.

Tips & Variations

For more vibrant colors, use a mix of colorful pasta shapes or tri-color rotini.
If preparing ahead of time, wait to add goat cheese and dressing until just before serving to keep textures fresh.
Try substituting dried cherries for cranberries for a different sweet-tart flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Reheat roasted vegetables gently or serve the salad cold for best texture.

How to Serve

A close-up image shows a wooden spoon lifting a scoop of pasta salad from a large wooden bowl. The salad consists of three layers: top layer has small cubes of orange butternut squash, green roasted Brussels sprouts leaves, and some dark red dried cranberries. The middle layer features spiral-shaped rotini pasta with a light brown to beige color. The bottom layer is sprinkled with small white crumbles of goat cheese all over. A woman's hand with white-painted nails holds the wooden spoon against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or shells will work well in this salad. Choose shapes that hold the dressing and vegetables nicely.

Is this salad suitable for meal prep?

Absolutely. Prepare all components in advance but add the dressing and goat cheese just before serving to keep ingredients fresh and prevent wilting.

Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

A vibrant and hearty pasta salad featuring roasted butternut squash, Brussels sprouts, and crisp apples, tossed with tangy goat cheese and a sweet maple Dijon vinaigrette. Perfect as a colorful side dish for fall gatherings or a light, flavorful meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Salad

8 oz rotini pasta, dry
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (Honeycrisp recommended)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese (more for topping; feta cheese can be used as substitute)
¼ cup dried cranberries (optional)

For the Maple Dijon Vinaigrette Dressing

⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat and Prepare Vegetables: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple into even pieces for roasting.
Roast Vegetables: Toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper on the baking sheet. Roast for 20 minutes, then move vegetables to one side and add the diced apples. Continue roasting for an additional 10-15 minutes, or until everything is fork tender, adjusting times as needed for your oven.
Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, aiming for al dente by reducing cooking time by 1-2 minutes. Drain the pasta promptly, reserving about one tablespoon of pasta water. Toss the drained pasta with a drizzle of olive oil or the reserved pasta water, then allow it to cool.
Make the Dressing: In a small bowl or measuring cup, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until the dressing is smooth and emulsified, about one minute.
Assemble the Salad: Once the roasted vegetables have cooled, combine them in a large bowl with the cooled pasta, goat cheese, and dried cranberries if using. Pour the maple Dijon dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
Serve or Store: For make-ahead meals, store components separately and add goat cheese and dressing just before serving to maintain texture and freshness. Consider using colorful pasta for a festive Thanksgiving presentation.

Notes

Using fresh thyme enhances flavor, but dried thyme works well in a pinch.
To keep the pasta salad vibrant if making ahead, add goat cheese and dressing right before serving.
The roasted apples add sweetness and a tender texture, balancing the savory vegetables.
Substitute feta cheese for goat cheese if preferred.
For extra color and texture, use a tri-color rotini pasta variety, especially for festive occasions.

Keywords: pasta salad, roasted vegetables, butternut squash, Brussels sprouts, apple, goat cheese, maple Dijon dressing, fall salad, healthy side dish, vegetarian