Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delightful dish that embodies the spirit of fall, you’ve come to the right place! This Fall Pasta Salad with Butternut Squash and Brussels has quickly become one of my favorites. It’s hearty yet refreshing, making it perfect for everything from busy weeknight dinners to festive gatherings. The combination of roasted Brussels sprouts and sweet butternut squash brings a warmth to the table, while crisp apples add a lovely crunch.

Whether you’re prepping for a family feast or simply want something nourishing for lunch, this salad is versatile and packed with flavor. Plus, it’s easy to whip up, allowing you to spend more time enjoying your meal and less time in the kitchen.

Why You’ll Love This Recipe

• Simple Preparation: With straightforward steps, this salad comes together easily—perfect for cooks of any skill level!
• Seasonal Flavors: Enjoy all the wonderful tastes of autumn in one bowl, ensuring every bite feels like a warm hug.
• Make-Ahead Friendly: You can prepare most components in advance, making it an excellent choice for meal prep or entertaining.
• Family-Friendly: Kids will love the colorful ingredients and delicious flavors, making dinnertime a breeze.
• Customizable: Feel free to tweak the ingredients based on what you have on hand or your personal taste preferences!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! This salad is not only delicious but also features vibrant seasonal produce that highlights the best of fall.

For the Salad

• 8 oz pasta, dry (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

The beauty of this Fall Pasta Salad is its flexibility! Feel free to get creative and tailor it to your preferences:

• Add Protein: Toss in some cooked chickpeas or grilled chicken for an extra boost of protein.
• Go Vegan: Substitute goat cheese with avocado or leave it out entirely to create a plant-based version.
• Mix Up the Greens: Spinach or kale can be added for extra nutrients and color.
• Change the Pasta Shape: Use your favorite pasta type—farfalle or penne would work beautifully too!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

First things first—preheat your oven to 400℉ (200°C). This will ensure that your veggies roast nicely and develop that amazing caramelized flavor. Line a baking sheet with greased parchment paper for easy clean-up later. Dice those butternut squash, Brussels sprouts, and apples so they’re ready to go!

Step 2: Roast the Vegetables

Once your oven is hot, spread out the diced butternut squash and Brussels sprouts on your prepared baking sheet. Drizzle them with olive oil, sprinkle on some fresh thyme, salt, and pepper. Bake for about 20 minutes until they start to soften up. Then you can add in those apples for another 10-15 minutes until everything is perfectly fork-tender.

Step 3: Cook Your Pasta

While those delicious vegetables are roasting away, bring a large pot of salted water to boil over medium-high heat. Add your pasta and cook according to package instructions—just remember if you like it al dente, pull it off a minute or two early! Once it’s done cooking, drain it while saving about a tablespoon of that pasta water. Toss the pasta in a little olive oil or that reserved water so it doesn’t stick together as it cools.

Step 4: Make the Dressing

Now let’s whip up that yummy maple 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 them together until well-emulsified—this will only take about a minute!

Step 5: Assemble Your Salad

Once everything is cooled down from roasting and cooking (patience is key here!), grab a large bowl. Combine your cooled pasta with roasted veggies, crumbled goat cheese (and cranberries if using), then drizzle on that delightful dressing. Toss everything gently until well coated—it should look vibrant and inviting!

Step 6: Serve Up Your Creation

If you’re making this salad ahead of time for an event or gathering, I recommend waiting until just before serving to add the goat cheese and dressing. This keeps everything fresh! And if you’re feeling festive for Thanksgiving dinner or any fall celebration? Opt for colorful pasta shapes for an extra pop!

There you have it—a beautiful Fall Pasta Salad with Butternut Squash and Brussels that’s sure to impress! Enjoy every bite!

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

This delicious Fall Pasta Salad is sure to impress, and with a few helpful tips, you can elevate your dish even further!

• Choose the Right Pasta: Opting for rotini or another short pasta helps the dressing cling better, ensuring each bite is packed with flavor.
• Roast Until Fork Tender: Make sure your vegetables are cooked until fork tender for the best texture. This allows the natural sweetness of the butternut squash and brussels sprouts to shine through.
• Use Fresh Herbs: Fresh thyme adds an aromatic touch that complements the fall flavors beautifully. You can also experiment with sage or rosemary for a different twist.
• Dress it Right Before Serving: If you’re preparing this salad in advance, add the dressing just before serving to keep everything fresh and vibrant. This prevents the pasta from soaking up too much dressing and becoming soggy.
• Experiment with Cheese: While goat cheese is creamy and tangy, feel free to try feta or a plant-based cheese alternative for a unique taste that suits your preferences.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad beautifully can make all the difference at gatherings or family dinners. Here are some simple ideas to enhance your serving experience!

Garnishes

• Chopped Fresh Herbs: A sprinkle of fresh parsley or more thyme on top adds color and freshness.
• Toasted Nuts: Adding walnuts or pecans provides a delightful crunch that contrasts nicely with the creaminess of the cheese.
• Extra Dried Cranberries: A handful of cranberries scattered on top brings extra sweetness and a pop of color.

Side Dishes

• Roasted Vegetable Medley: A mix of seasonal vegetables roasted until caramelized pairs perfectly with your pasta salad, enhancing those autumn flavors.
• Crispy Green Salad: A simple green salad with mixed greens, cucumber, and a light vinaigrette balances out the hearty pasta salad while adding freshness.
• Quinoa Pilaf: This nutty side dish can be flavored with herbs and spices to complement your main dish perfectly while adding protein and fiber to your meal.
• Stuffed Acorn Squash: For a more elaborate side, consider stuffed acorn squash filled with grains, nuts, and dried fruits for an elegant touch that embraces fall ingredients.

With these tips and serving suggestions, your Fall Pasta Salad with Butternut Squash and Brussels will be a hit at any gathering! Enjoy every bite of this seasonally inspired delight.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not just delicious; it’s also fantastic for meal prep! You can easily make it in advance, making your weeknight dinners or lunch prep a breeze.

Storing Leftovers

• Store any leftover pasta salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• If you’ve added goat cheese, consider adding it fresh just before serving to maintain its creamy texture.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately for later use.
• Allow the veggies to cool completely, then place them in a freezer-safe bag.
• They can be frozen for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy!

Reheating

• To reheat roasted veggies, place them on a baking sheet and warm them in a preheated oven at 350℉ (175℃) for about 10-15 minutes until heated through.
• For the pasta, it’s best served cold or at room temperature, but if you prefer warm pasta salad, add a splash of olive oil when reheating to keep it moist.

FAQs

Here are some common questions you might have about this delightful recipe!

Can I customize the Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Feel free to swap in your favorite seasonal vegetables or nuts. The dressing can also be adjusted based on your taste preferences.

How do I serve the Fall Pasta Salad with Butternut Squash and Brussels for a gathering?

Serve this salad chilled or at room temperature. You can garnish it with extra goat cheese and fresh thyme right before serving for a beautiful presentation.

Can I use a different type of pasta?

Yes! This recipe works wonderfully with various pasta shapes like penne or farfalle. Choose whatever you have on hand!

What can I substitute for goat cheese?

If you’re looking for a different flavor or dietary needs, feta cheese is an excellent alternative. For a vegan option, try using cashew cream or nutritional yeast for a cheesy flavor without dairy.

Is this recipe suitable for meal prep?

Definitely! This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prepping. Make it ahead of time and store it in the fridge for quick lunches throughout the week.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is truly special—it captures all the warmth and flavors of fall in every bite! I hope you enjoy making this dish as much as I do. It’s perfect for gatherings, cozy dinners, or even just a delightful lunch. Don’t hesitate to share your creations or any variations you try; I love hearing from fellow food enthusiasts! Happy cooking!