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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that perfectly embodies the cozy flavors of autumn. This vibrant salad features roasted Brussels sprouts, sweet butternut squash, and crisp apples, all tossed together with al dente pasta and drizzled with a delicious maple-dijon dressing. Not only is it a crowd-pleaser for family gatherings and Thanksgiving celebrations, but it also makes for an easy meal prep option during busy weekdays. With its beautiful colors and wholesome ingredients, this salad is sure to impress everyone at your table!

Ingredients

Scale
  • 8 oz dry pasta (rotini or your choice)
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced apple (e.g., honeycrisp)
  • 4 oz goat cheese or feta (optional)
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • â…“ cup extra-virgin olive oil (for dressing)
  • ¼ cup balsamic vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp kosher salt (for dressing)
  • ¼ tsp black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss diced Brussels sprouts, butternut squash, and apple with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes; add apples and roast for another 10-15 minutes until tender.
  3. Cook pasta in salted boiling water according to package instructions; drain and reserve some pasta water.
  4. Whisk dressing ingredients together in a small bowl.
  5. In a large bowl, combine roasted veggies with pasta and goat cheese (if using). Drizzle with dressing and toss gently before serving.

Nutrition

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