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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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This delicious Fall Pasta Salad with Butternut Squash and Brussels is perfect for gatherings! Try it today for a delightful seasonal dish!

Ingredients

Scale
  • 8 oz dry pasta (rotini recommended)
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 1 Tbsp chopped fresh thyme
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ 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)
  • 4 oz goat cheese (or feta cheese)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper; roast for 20 minutes.
  3. Add diced apples to the pan and roast for an additional 10-15 minutes until all vegetables are tender.
  4. Cook pasta according to package instructions until al dente; drain and toss with olive oil.
  5. Whisk together dressing ingredients: olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper.
  6. In a large bowl, combine roasted veggies, pasta, goat cheese, and dressing; toss to coat evenly.

Nutrition

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