Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, you’ve come to the right place! This Fall Pasta Salad with Butternut Squash and Brussels is one of my all-time favorites. The combination of roasted Brussels sprouts, sweet butternut squash, and crisp apples creates a delightful medley of flavors that truly embodies the season. Whether you’re planning a cozy family gathering or need an easy lunch for yourself, this salad is perfect for any occasion.

What makes this recipe even more special is how simple it is to prepare. It’s a fantastic way to enjoy wholesome ingredients while keeping things deliciously satisfying. Plus, it’s versatile enough to be served warm or cold, making it a great option for meal prep!

Why You’ll Love This Recipe

• Easy to make: This salad comes together quickly with minimal prep time, making it perfect for busy weeknights.
• Family-friendly: With its mix of sweet and savory flavors, everyone at the table will enjoy it—even the kids!
• Make-ahead convenience: Prepare it in advance and toss in the dressing right before serving for an effortless dish.
• Seasonal goodness: Celebrate fall with fresh produce that’s bursting with flavor and nutrients.
• Customizable: Feel free to add your favorite ingredients or swap them out based on what you have on hand!

Ingredients You’ll Need

You’ll find that this Fall Pasta Salad features simple, wholesome ingredients that are easy to gather. Each component adds its unique flavor and texture, creating a balanced dish that’s both comforting and fresh.

For the Salad

• 8 oz dry pasta (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 wonderfully flexible! You can easily adapt it to suit your taste preferences or what you have on hand. Here are some fun ideas:

• Add protein: Toss in some roasted chickpeas or grilled chicken for an extra boost of protein.
• Change the cheese: If goat cheese isn’t your thing, try feta or even a dairy-free alternative to keep it plant-based.
• Mix in greens: Add some spinach or arugula for added freshness and color.
• Experiment with nuts: Sprinkle in some toasted walnuts or pecans for crunch and richness.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat the oven to 400℉ (200°C) and prepare a baking sheet with greased parchment paper. This step ensures easy clean-up later on! While the oven heats up, dice your butternut squash, Brussels sprouts, and apple so they’re ready to roast.

Step 2: Roast the Vegetables

On your prepared baking sheet, add the diced butternut squash and Brussels sprouts. Coat them with olive oil, fresh thyme, salt, and pepper. Roasting these veggies brings out their natural sweetness—trust me; it’s worth it! Bake them in the oven for about 20 minutes. Then scoot them over and add your apples; cook everything together until tender.

Step 3: Cook the Pasta

While your veggies are roasting away, bring a large pot of water to boil over medium-high heat. Once boiling, add salt followed by your pasta. For al dente pasta, remember to cook it just 1-2 minutes less than what’s stated on the box. After draining it (but save a tablespoon of pasta water!), toss the pasta with a drizzle of olive oil or that reserved water, then let it cool.

Step 4: Whisk Together the Dressing

In a small bowl or measuring cup, combine all dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until everything is well-emulsified—this step infuses flavor throughout your salad!

Step 5: Assemble Your Salad

When your roasted veggies are cool enough to handle, grab a large bowl and combine everything: cooled pasta, roasted vegetables, crumbled goat cheese (and dried cranberries if using). Pour on that delicious dressing we made earlier and toss gently until everything is well coated.

Step 6: Serve & Enjoy!

If you’re prepping ahead of time, hold off on adding goat cheese and dressing until just before serving—they’ll stay fresher that way! And if you’re feeling festive—especially around Thanksgiving—consider using colorful pasta shapes for an extra pop!

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

Making this Fall Pasta Salad is a delightful experience, and these tips will help you perfect it!

• Choose seasonal ingredients: Using fresh, in-season produce like butternut squash and Brussels sprouts enhances flavor and ensures the best texture in your salad.
• Optimize roasting time: Cut your vegetables into uniform sizes to ensure they roast evenly. This helps achieve that caramelized goodness we’re all after!
• Cool the pasta properly: Drizzle a bit of olive oil or use reserved pasta water to prevent sticking. This keeps the pasta light and fluffy when combined with the other ingredients.
• Make it ahead: Prepare the roasted vegetables and dressing a day in advance. This not only saves time but allows the flavors to meld beautifully before serving.
• Experiment with cheese options: While goat cheese adds creaminess, feel free to substitute with feta or a dairy-free alternative if desired. Each cheese brings its unique flavor!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Your Fall Pasta Salad will shine on any table! Here are some ideas on how to present this beautiful dish.

Garnishes

• Chopped walnuts or pecans: Adding nuts provides a delightful crunch and earthy flavor that complements the sweetness of the squash and apples.
• Fresh herbs: Sprinkling extra thyme or even some chopped parsley just before serving brightens up the dish visually and taste-wise.
• Pomegranate seeds: Their jewel-like appearance adds a pop of color and a burst of sweetness that pairs wonderfully with the savory elements.

Side Dishes

• Roasted Vegetable Medley: A simple mix of seasonal vegetables roasted with olive oil, salt, and pepper makes for a colorful side that echoes the flavors in your salad.
• Quinoa Pilaf: Nutty quinoa tossed with herbs, dried fruit, and nuts is a protein-packed side that complements the pasta salad beautifully while adding texture.
• Garlic Bread: Warm, crusty garlic bread is always a hit! It provides a satisfying contrast to the fresh salad while being perfect for soaking up any dressing left on your plate.
• Crispy Kale Chips: These are a fun, crunchy side that adds a healthy touch while offering an irresistible salty snack alongside your flavorful pasta salad.

Enjoy creating this festive dish! It’s sure to impress at gatherings or as part of your cozy weeknight dinners.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! You can easily whip up a batch in advance, making it an excellent choice for busy weeknights or gatherings.

Storing Leftovers

• Item: Allow the salad to cool completely before storing.
• Item: Place leftovers in an airtight container for up to 3 days in the refrigerator.
• Item: If you prefer, store the dressing separately to keep the salad fresh longer.

Freezing

• Item: This salad can be frozen without the goat cheese and dressing.
• Item: Portion it into freezer-safe containers and store for up to 1 month.
• Item: To enjoy later, thaw in the refrigerator overnight before serving.

Reheating

• Item: If you would like to warm it, reheat gently in a skillet over low heat until warmed through.
• Item: Alternatively, you can microwave individual portions for about 1-2 minutes on medium power, stirring halfway through.

FAQs

Here are some common questions about this delicious recipe!

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

Absolutely! This salad holds up well in the fridge, so feel free to prepare it a day or two in advance. Just remember to add the goat cheese and dressing right before serving for optimal freshness.

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

Feta cheese is a great alternative if you’re looking for a similar flavor profile. You could also try a plant-based cream cheese or leave it out entirely for a dairy-free option.

Can I use other vegetables in this Fall Pasta Salad?

Certainly! Feel free to customize with your favorite fall veggies like roasted sweet potatoes, kale, or even some chopped pecans for added crunch.

How long will this pasta salad last?

When stored properly in an airtight container, this pasta salad will last up to 3 days in the refrigerator. For best results, store the dressing separately until you’re ready to serve.

Is this recipe suitable for meal prep?

Yes! This Fall Pasta Salad is not only delicious but also perfect for meal prepping. Just follow the storage tips above to keep it fresh throughout the week.

Final Thoughts

I hope you enjoy making this delightful Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s not just a beautiful dish; it’s packed with flavors that truly capture the essence of autumn. Whether it’s for a cozy family dinner or a festive gathering, this salad is sure to impress. Happy cooking, and don’t forget to share your creations!