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