Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This recipe is one of my all-time favorites. The combination of roasted Brussels sprouts, sweet butternut squash, and crisp apples creates a melody of flavors that warms your heart. It’s perfect for busy weeknights or family gatherings, and it even makes a beautiful centerpiece on your Thanksgiving table.

What I love most about this salad is its versatility. You can make it ahead of time for easy lunches or serve it fresh as a delightful side dish. With its vibrant colors and delicious taste, it’s sure to impress everyone!

Why You’ll Love This Recipe

• Simple to prepare: This dish comes together quickly, making it ideal for those busy days when you still want something delicious.
• Family-friendly appeal: The flavors are mild yet delightful, making it a hit with both kids and adults alike.
• Make-ahead convenience: You can prepare the salad in advance; just add the dressing and cheese right before serving for the best experience.
• Packed with nutrients: Filled with wholesome ingredients, this pasta salad is not only tasty but also healthy!
• Great for gatherings: Whether it’s a holiday party or a potluck, this salad always steals the show!

Ingredients You’ll Need

Let’s talk about the ingredients! They are simple, wholesome, and perfect for creating that cozy fall vibe. Here’s what you’ll need for your Fall Pasta Salad with Butternut Squash and Brussels:

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

This Fall Pasta Salad is quite flexible! Feel free to mix things up based on your preferences or what you have on hand.

• Swap the cheese: If goat cheese isn’t your favorite, try using feta cheese or leave it out entirely for a vegan option.
• Add some crunch: Toss in some toasted walnuts or pecans for an added crunch and nutty flavor.
• Change up the pasta: Use any type of pasta you have available—farfalle or penne work great too!
• Incorporate greens: Add some baby spinach or arugula for an extra boost of freshness.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Preheat the oven to 400℉ (200°C). This step is essential because roasting brings out all those wonderful flavors in your vegetables. While the oven heats up, prepare a baking sheet by lining it with greased parchment paper for easy clean-up later.

Step 2: Roast Your Veggies

Dice the butternut squash, Brussels sprouts, and apple. Toss them with olive oil, fresh thyme, salt, and pepper on the baking sheet. Bake for 20 minutes before adding the apples for another 10-15 minutes until everything is fork-tender. Roasting caramelizes the veggies’ natural sugars, enhancing their sweetness.

Step 3: Cook Your Pasta

While your veggies are roasting away, bring a large pot of salted water to boil. Cook your pasta according to package instructions; if you prefer al dente pasta, cook it just a minute or two less than recommended. Drain well but save about a tablespoon of that flavorful pasta water—it’ll come in handy later!

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until they’re well-emulsified—about one minute should do! This dressing adds depth to our salad with its sweet and tangy notes.

Step 5: Assemble Your Salad

Once everything has cooled down a bit, place your cooled pasta in a large bowl along with roasted veggies, goat cheese (and cranberries if using). Pour on that delicious maple dressing and toss gently to combine. Make sure every ingredient gets coated nicely—after all, we want flavor in every bite!

Step 6: Serve & Enjoy!

If you’re preparing this salad ahead of time, wait to add the goat cheese and dressing until just before serving. And remember—if you want to make it festive for Thanksgiving or any gathering use colorful pasta to really shine on that table! Enjoy every delicious bite!

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

Creating the perfect Fall Pasta Salad is a delightful experience, and these tips will help elevate your dish!

• Roast for Flavor: Roasting the vegetables brings out their natural sweetness and creates a deeper flavor profile. The caramelization adds a lovely touch that raw veggies just can’t match.
• Choose the Right Pasta: Opting for rotini or other shapes that hold onto dressing and ingredients well enhances the overall mouthfeel of your salad. This ensures each bite is packed with flavor!
• Customize Your Cheese: While goat cheese provides a creamy tang, feel free to substitute with feta or even a plant-based cheese if you prefer. This flexibility allows you to cater to different dietary preferences without sacrificing taste.
• Make It Ahead: Preparing your salad in advance lets the flavors meld beautifully. Just remember to add the goat cheese and dressing right before serving to keep everything fresh!
• Experiment with Add-Ins: Don’t hesitate to add more seasonal ingredients like toasted nuts, pomegranate seeds, or roasted pumpkin seeds. These additions not only provide texture but also enhance nutritional value.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad is all about showcasing its vibrant colors and fresh ingredients. Here are some ideas on how to serve it beautifully.

Garnishes

• Chopped Fresh Herbs: Sprinkling fresh parsley or additional thyme on top adds a pop of color and freshness.
• Toasted Nuts: A handful of toasted walnuts or pecans can introduce a delightful crunch that complements the creamy goat cheese.

Side Dishes

• Grilled Vegetable Platter: A colorful array of grilled seasonal vegetables can complement the flavors in your pasta salad while adding more nutrients.
• Simple Green Salad: A light green salad with mixed greens, cherry tomatoes, and a lemon vinaigrette provides a refreshing contrast to the hearty pasta salad.
• Roasted Sweet Potatoes: Their natural sweetness pairs wonderfully with the savory elements in the pasta salad, making for a comforting side option.
• Herbed Quinoa: This protein-packed side is not only nutritious but also versatile enough to soak up any extra dressing from your main dish.

Now you’re all set to enjoy this delicious Fall Pasta Salad with Butternut Squash and Brussels! Whether it’s for a cozy family dinner or a festive gathering, this recipe is sure to impress everyone at the table. Enjoy!

Make Ahead and Storage

This Fall Pasta Salad is not only delicious but also perfect for meal prep! It keeps well and can be made in advance, making it an ideal choice for busy weeks or gatherings.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• The salad will keep well for up to 3-4 days.
• If you add the goat cheese, consider storing it separately to maintain its freshness.

Freezing

• This salad does not freeze well due to the pasta and fresh ingredients. It’s best enjoyed fresh.
• If you wish to prep components ahead of time, consider roasting the vegetables and cooking the pasta separately before freezing them.

Reheating

• If you prefer your salad warm, reheat it gently in a skillet over low heat until warmed through.
• Add a splash of olive oil if needed to prevent sticking.

FAQs

Here are some common questions about this delightful dish!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! You can prepare the salad a day in advance. Just remember to add the dressing and goat cheese right before serving for optimal flavor and texture.

What can I substitute for goat cheese in this Fall Pasta Salad with Butternut Squash and Brussels?

If you’re looking for a substitute, feta cheese works beautifully as an alternative. For a vegan option, try crumbled tofu or a dairy-free cheese.

How can I enhance the flavors in my Fall Pasta Salad with Butternut Squash and Brussels?

Consider adding toasted nuts or seeds for crunch, or toss in some fresh greens like arugula or spinach for added color and nutrients.

What type of pasta works best for this recipe?

Rotini is a great choice because its shape holds onto the dressing and flavors well. Feel free to use any short pasta like penne or fusilli as alternatives.

Final Thoughts

I hope you enjoy making this Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s such a wonderful way to celebrate the flavors of fall while enjoying a healthy dish that’s perfect for any occasion. Whether you’re sharing it at a gathering or savoring it on your own, I’m sure it will bring joy to your table. Happy cooking!