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

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts combines seasonal flavors into a colorful, tasty dish perfect for lunch or a holiday side. The roasted veggies and tangy maple Dijon vinaigrette create a delightful balance, while the creamy goat cheese adds richness.

Ingredients

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (preferably Honeycrisp)
• 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, plus more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

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

Instructions

1. Step 1: Preheat the oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
2. Step 2: Toss the butternut squash and Brussels sprouts on the baking sheet with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
3. Step 3: Push the vegetables to one side of the sheet pan and add the diced apples. Roast for another 10-15 minutes until all are fork tender.
4. Step 4: Meanwhile, cook the pasta according to package instructions in salted boiling water. For al dente, cook 1-2 minutes less than recommended. Drain, reserving about a tablespoon of pasta water. Toss the pasta with a drizzle of olive oil or reserved water and let cool.
5. Step 5: Whisk together the dressing ingredients—olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper—until emulsified.
6. Step 6: Once the roasted vegetables have cooled, combine them with the pasta, goat cheese, and dried cranberries (if using) in a large bowl.
7. Step 7: Pour the dressing over the salad and toss gently to coat everything evenly. Add extra goat cheese on top if desired.

Tips & Variations

• For a vibrant look, use a colorful pasta blend in your salad.
• Add toasted nuts like pecans or walnuts for extra crunch and flavor.
• Wait to add goat cheese and dressing if preparing the salad in advance to keep flavors fresh.
• Substitute feta cheese if you prefer a saltier, tangier cheese option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If prepared in advance, keep the dressing and goat cheese separate and add them just before serving. Reheat the salad slightly if preferred warm, or serve chilled for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this salad?

Yes, any short pasta like penne, fusilli, or farfalle works well. Choose a shape that holds dressing and ingredients nicely.

How do I prevent the pasta from sticking after cooking?

Toss the hot pasta with a little olive oil or some reserved pasta water immediately after draining. This coats the noodles and helps keep them separate as they cool.

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

Print Recipe

★★★★★

4.7 from 56 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a colorful and hearty dish perfect for autumn gatherings. Featuring roasted butternut squash, brussels sprouts, and apples tossed with rotini pasta, tangy goat cheese, and a sweet-tart maple Dijon vinaigrette, it balances savory and sweet flavors with a delightful texture. Ideal as a festive side or a light main course, this salad highlights seasonal produce and warm spices.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 8 oz dry rotini pasta
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple (such as Honeycrisp), diced
• 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, plus more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For 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

1. Preheat and Prepare Vegetables: Preheat the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy clean-up. Dice the butternut squash, brussels sprouts, and apple into bite-sized pieces.
2. Roast Squash and Brussels Sprouts: Place diced butternut squash and brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with fresh thyme, kosher salt, and black pepper. Toss to coat evenly, then bake for 20 minutes.
3. Add Apples and Continue Roasting: After 20 minutes, gently move the roasted vegetables to one side of the baking sheet. Add the diced apples to the open space and continue roasting everything together for an additional 10-15 minutes, or until all the ingredients are fork-tender. Check for doneness as cooking times may vary.
4. Cook Pasta: While 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 cooking 1-2 minutes less than the recommended time. Drain the pasta immediately to stop cooking, reserving about a tablespoon of pasta water. Toss pasta with a drizzle of olive oil or reserved pasta water to prevent sticking and allow to cool.
5. Prepare Maple Dijon Vinaigrette: In a small bowl or measuring cup, whisk together ⅓ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, minced garlic, kosher salt, and black pepper until fully emulsified, about 1 minute.
6. Assemble the Salad: Once roasted vegetables and pasta are cooled, combine them in a large mixing bowl. Add 4 oz goat cheese and dried cranberries if using. Pour the maple Dijon vinaigrette over the salad and toss gently to coat all ingredients evenly.
7. Serve or Store: If preparing in advance, wait to add goat cheese and dressing until just before serving to keep the salad fresh and cheese creamy. Optionally, top with additional goat cheese. For festive occasions like Thanksgiving, consider using colorful pasta for a vibrant presentation.

Notes

• Roast vegetables until fork-tender but not mushy for best texture.
• Use fresh thyme if available for a brighter herbal flavor; dried thyme works well too.
• Choose a crisp apple like Honeycrisp for sweetness and texture contrast.
• Dried cranberries add a lovely sweet tartness but can be omitted if preferred.
• Adding goat cheese just before serving prevents it from melting into the salad.
• Reserve a bit of pasta water to keep the pasta moist and help the dressing coat better.
• This salad can be made a few hours ahead but keep dressing separate until ready to serve.

Keywords: fall pasta salad, butternut squash salad, brussels sprouts salad, roasted vegetable pasta, maple dijon dressing, autumn recipes, Thanksgiving side dish, vegetarian pasta salad