Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors. Perfect for gatherings or a simple lunch, this dish combines roasted vegetables, crisp apples, and creamy goat cheese, all tossed together in a maple dijon dressing. Whether you serve it at Thanksgiving or enjoy it on a casual weekday, this salad is sure to impress!

Why You’ll Love This Recipe

• Seasonal Flavors: Enjoy the taste of fall with roasted butternut squash and brussels sprouts.
• Versatile Dish: Serve it as a side at gatherings or as a hearty lunch option.
• Easy Preparation: With simple steps, you can whip up this salad in no time.
• Healthy Ingredients: Packed with wholesome veggies and fruits, it’s nutritious and satisfying.
• Make-Ahead Friendly: Prepare in advance and add dressing just before serving for optimal freshness.

Tools and Preparation

To make your cooking experience seamless, gather these essential tools.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Parchment paper
• Mixing bowl
• Whisk

Importance of Each Tool

• Large pot: Essential for boiling pasta evenly, ensuring perfect texture.
• Baking sheet: Provides ample space for roasting vegetables without overcrowding.
• Whisk: Helps combine dressing ingredients smoothly for even flavor distribution.

Ingredients

This Fall Pasta Salad has all the flavors of fall – perfect for a gathering or easy lunch! Roasted Brussels sprouts, butternut squash, crisp apples, fresh thyme, and tender pasta – all topped with creamy goat cheese and a maple dijon dressing!

For the Pasta and Vegetables

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use 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

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

Optional Toppings

• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat the oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper for easy clean-up. Dice the butternut squash, brussels sprouts, and apple.

Step 2: Roast the Vegetables

Add the butternut squash and brussels sprouts to the sheet pan. Coat them in olive oil, fresh thyme, salt, and pepper. Bake in the oven for 20 minutes. Afterward, scoot the veggies over and add the apples. Cook for another 10-15 minutes or until everything is fork tender.

Step 3: Cook the Pasta

While the veggies roast, cook your pasta in a large pot according to package instructions. Bring water to a boil on medium-high heat, add salt, then add pasta. For al dente pasta, cook it 1-2 minutes less than instructed. Drain excess water but save about one tablespoon of it. Toss drained pasta in olive oil or reserved water to cool.

Step 4: Make 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 black pepper. Whisk together until well-emulsified.

Step 5: Assemble the Salad

Once veggies are done roasting and cooled slightly, assemble your salad. Add cooled pasta, roasted veggies, goat cheese (and cranberries if using) into a large bowl. Pour on dressing and toss well to coat everything evenly.

Step 6: Serve It Fresh!

If making ahead of time, wait to add goat cheese and dressing right before serving for best results. To make it festive as a Thanksgiving Pasta Salad, consider using colorful pasta!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving your Fall Pasta Salad with Butternut Squash and Brussels can elevate any meal. Here are some delightful ways to enjoy this flavorful dish.

As a Light Lunch

• Pair it with a slice of whole-grain bread for a satisfying midday meal.
• Add a handful of mixed greens to the side for extra crunch and nutrients.

At a Gathering

• Serve in individual bowls for guests at potlucks or parties.
• Garnish with extra goat cheese or dried cranberries for an appealing presentation.

As a Hearty Side Dish

• Complement roasted chicken or turkey for a festive feast.
• This salad also pairs nicely with grilled vegetables, adding a vibrant color to your plate.

For Meal Prep

• Pack it in containers for easy grab-and-go lunches throughout the week.
• Keep the dressing separate until ready to eat to maintain freshness.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Perfecting your Fall Pasta Salad is simple with these helpful tips. Follow these suggestions to enhance flavor and texture.

• Use fresh herbs: Fresh thyme brings out the flavors more than dried herbs. You can also experiment with rosemary or sage for different tastes.
• Choose quality pasta: Opting for whole grain or gluten-free pasta adds nutritional value and absorbs dressings well.
• Roast vegetables properly: Ensure your butternut squash and Brussels sprouts are evenly coated in olive oil for perfect roasting.
• Keep it colorful: Mixing in different types of apples or adding colorful pasta can make the dish visually appealing and interesting.
• Adjust seasoning: Feel free to modify the salt, pepper, or add spices like cinnamon or nutmeg for a warm fall flavor profile.
• Serve chilled or warm: This salad tastes great either way; adjust based on personal preference and season.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Complementing your Fall Pasta Salad can enhance the overall dining experience. Here are some excellent side dishes to serve alongside it:

1. Baked Sweet Potatoes: Roasted sweet potatoes add sweetness and texture; drizzle with olive oil and spices before baking.
2. Garlic Roasted Broccoli: Simple yet flavorful, this dish enhances your meal’s nutrition without overpowering other flavors.
3. Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and lemon vinaigrette provides additional protein and freshness.
4. Stuffed Peppers: Colorful bell peppers stuffed with rice, beans, and spices create a hearty addition that complements the pasta salad beautifully.
5. Herbed Couscous: Fluffy couscous tossed with parsley, lemon juice, and olive oil makes for an easy-to-make side that adds depth to your meal.
6. Roasted Carrots: Sweet caramelized carrots seasoned with thyme offer a lovely contrast in both taste and texture alongside the pasta salad.
7. Spinach Salad: A fresh spinach salad topped with nuts, seeds, or berries adds crunch and balances the richness of the main dish.
8. Vegetable Stir-Fry: A quick stir-fry of seasonal vegetables can provide warmth and variety while being quick to prepare.

Common Mistakes to Avoid

Making a Fall Pasta Salad with Butternut Squash and Brussels can be simple, but there are common mistakes that could affect the final outcome. Here are some to watch for:

• Using uncooked vegetables: Always roast your Brussels sprouts and butternut squash to enhance their flavors. Roasting brings out their natural sweetness and creates a delightful texture.

• Overcooking the pasta: Follow package instructions closely, especially cooking times. Overcooked pasta can become mushy and lose its ability to hold the salad together.

• Skipping the resting time: Allowing roasted vegetables to cool before mixing them with the pasta is crucial. This prevents wilting and maintains freshness in your salad.

• Neglecting dressing proportions: Balance is key! Make sure you measure your dressing ingredients accurately for optimal flavor without overwhelming the dish.

• Forgetting to customize: This salad is versatile! Feel free to add nuts or seeds for crunch or swap out cheeses according to your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Use within 3-5 days for best freshness.
• Keep goat cheese separate until serving if possible.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Not recommended for freezing due to changes in texture of the vegetables and pasta.
• Fresh ingredients like apples may not thaw well.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350℉ (175℃), cover with foil, and heat for about 10-15 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat in intervals of 1 minute until warm.
• Stovetop: In a skillet over medium heat, add a splash of olive oil and gently warm while stirring occasionally.

Frequently Asked Questions

Here are some frequently asked questions regarding Fall Pasta Salad with Butternut Squash and Brussels:

Can I use other types of pasta for this salad?

Absolutely! You can substitute any pasta shape you prefer, such as penne, fusilli, or even gluten-free options.

How do I make this salad vegan?

To make it vegan, simply omit the goat cheese or replace it with a plant-based cheese alternative. The salad remains delicious without it!

What can I add for extra protein?

Grilled chicken or turkey can be great additions. Alternatively, you could include chickpeas or lentils for a plant-based protein boost.

Can I prepare this Fall Pasta Salad ahead of time?

Yes! You can prepare all components ahead of time. Assemble everything just before serving for the best texture and flavor.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels offers an array of seasonal flavors that enhance any gathering or lunch. With its colorful ingredients and creamy dressing, it’s both appealing and satisfying. Feel free to customize it according to your taste preferences—add nuts for crunch or swap out veggies based on what you have on hand!