Fall Pasta Salad with Butternut Squash and Brussels
Indulge in the flavors of autumn with this vibrant Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This delightful dish is a perfect blend of roasted vegetables, crisp apples, and creamy goat cheese, all tossed in a maple dijon dressing. Ideal for gatherings or as a quick lunch, this colorful salad captures the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced Honeycrisp apples
- 4 oz goat cheese (or feta)
- cup dried cranberries (optional)
- Maple dijon dressing (made from olive oil, balsamic vinegar, dijon mustard, garlic, maple syrup)
Instructions
- Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and butternut squash in olive oil, thyme, salt, and pepper; roast for 20 minutes.
- Add diced apples to the pan; roast for an additional 1015 minutes until vegetables are tender.
- Cook pasta according to package instructions until al dente; drain and toss with olive oil.
- Whisk together dressing ingredients until emulsified; set aside.
- Combine roasted veggies with pasta; add goat cheese and cranberries if using. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg