This fall pasta salad is a colorful, cozy twist on classic pasta salad, packed with roasted butternut squash, Brussels sprouts, crisp apples, creamy goat cheese, and dried cranberries. Everything is tossed with a sweet and tangy maple Dijon vinaigrette for a flavorful side dish that feels perfect for autumn gatherings and holiday dinners.
Why You’ll Love This Recipe
- Full of fall flavor: Roasted vegetables, sweet apples, maple syrup, and balsamic vinegar create a delicious combination of savory, sweet, and tangy flavors.
- Easy to prepare: The vegetables roast while the pasta cooks, making this recipe simple enough for a relaxed weeknight meal.
- Perfect for gatherings: It works beautifully as a Thanksgiving pasta salad, potluck side, or family dinner.
- Colorful and inviting: Green Brussels sprouts, golden squash, red cranberries, and fresh apples make every serving look festive.
- Easy to customize: Use feta instead of goat cheese or your favorite short pasta shape.
Ingredients
For the Salad
- 8 oz dry rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced apple
- 1 tablespoon fresh chopped thyme
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz goat cheese
- ¼ cup dried cranberries
For the Maple Dijon Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
- Place the butternut squash and Brussels sprouts on the prepared baking sheet. Add olive oil, thyme, salt, and black pepper, then toss until evenly coated.
- Roast for about 20 minutes. Move the vegetables to one side of the pan and add the diced apples.
- Continue roasting for 10–15 minutes, or until the vegetables are fork-tender and lightly caramelized.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the rotini according to the package directions. For al dente pasta, cook it 1–2 minutes less than the recommended time.
- Drain the pasta, reserving about 1 tablespoon of pasta water. Toss the pasta with a small drizzle of olive oil or the reserved pasta water and allow it to cool.
- While the pasta cooks, prepare the dressing. Whisk the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper together until smooth and emulsified.
- Allow the roasted vegetables and apples to cool slightly.
- Add the cooled pasta, roasted vegetables, apples, goat cheese, and dried cranberries to a large bowl.
- Pour the maple Dijon dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to serve. For the best texture when preparing this fall pasta salad ahead, add the goat cheese and dressing shortly before serving.
Tips & Tricks
- Cut the squash and Brussels sprouts into similarly sized pieces so they cook evenly.
- Choose a firm, crisp apple such as Honeycrisp to add freshness and sweetness.
- Do not overcook the pasta. Slightly al dente pasta holds its texture better after being dressed.
- Let the roasted vegetables cool before combining them with the pasta to prevent the cheese from melting too much.
- For a colorful Thanksgiving pasta salad, use tri-color rotini or another colorful short pasta.
- Swap goat cheese for feta if you prefer a sharper, saltier flavor.
- Add toasted pecans or walnuts for extra crunch.
- If the dressing tastes too tangy, add a small extra drizzle of maple syrup.
Details
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: Roasting, Boiling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian; halal-friendly
Notes
For a more substantial meal, add roasted chickpeas, white beans, or shredded cooked chicken.
This butternut squash pasta salad can also be served slightly warm, at room temperature, or chilled. For holiday meals, prepare the pasta and roasted vegetables ahead of time and combine everything shortly before serving.
Nutrition
Approximate nutrition per serving:
- Calories: 390
- Protein: 9 g
- Carbohydrates: 48 g
- Fat: 19 g
Nutrition values are estimates and may vary depending on the specific ingredients and portion sizes used.
FAQ
Can I make fall pasta salad ahead of time?
Yes. Cook the pasta and roast the vegetables in advance, then refrigerate them separately. Add the dressing and goat cheese shortly before serving for the freshest texture.
What pasta is best for fall pasta salad?
Rotini works especially well because its spiral shape catches the maple Dijon vinaigrette. Fusilli, bow ties, or penne are also good options.
Can I use feta instead of goat cheese?
Absolutely. Feta provides a slightly saltier and tangier flavor and pairs well with the roasted squash, apples, and balsamic dressing.
What apples work best in this pasta salad?
Crisp, sweet-tart apples such as Honeycrisp work particularly well. Pink Lady, Gala, or Granny Smith can also be used.
Can I serve this as a Thanksgiving pasta salad?
Yes. Its roasted vegetables, apples, cranberries, and maple Dijon dressing make it a colorful addition to a Thanksgiving table.
How can I add more crunch?
Try adding toasted pecans, walnuts, pumpkin seeds, or sunflower seeds just before serving.
Storage
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
For best results, keep some dressing separate if you know you will have leftovers. The pasta will absorb some of the dressing as it sits.
This salad can be frozen, but freezing is not recommended because the cooked pasta, apples, and creamy cheese may lose their ideal texture after thawing.
To serve leftovers, let the salad sit at room temperature for about 10–15 minutes. Add a small splash of dressing or olive oil and toss gently to refresh it. There is no need to heat the entire salad.
Similar Recipes
Fall Pasta Salad with Butternut Squash and Brussels
Ingredients
For the Salad
- 8 oz dry rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced apple
- 1 tablespoon fresh chopped thyme
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz goat cheese
- ¼ cup dried cranberries
For the Maple Dijon Vinaigrette
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
- Place the butternut squash and Brussels sprouts on the prepared baking sheet. Add olive oil, thyme, salt, and black pepper, then toss until evenly coated.
- Roast for about 20 minutes. Move the vegetables to one side of the pan and add the diced apples.
- Continue roasting for 10–15 minutes, or until the vegetables are fork-tender and lightly caramelized.
- While the vegetables roast, bring a large pot of salted water to a boil. Cook the rotini according to the package directions. For al dente pasta, cook it 1–2 minutes less than the recommended time.
- Drain the pasta, reserving about 1 tablespoon of pasta water. Toss the pasta with a small drizzle of olive oil or the reserved pasta water and allow it to cool.
- While the pasta cooks, prepare the dressing. Whisk the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper together until smooth and emulsified.
- Allow the roasted vegetables and apples to cool slightly.
- Add the cooled pasta, roasted vegetables, apples, goat cheese, and dried cranberries to a large bowl.
- Pour the maple Dijon dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to serve. For the best texture when preparing this fall pasta salad ahead, add the goat cheese and dressing shortly before serving.
Notes
Conclusion
This easy fall pasta salad brings together everything that makes autumn cooking so enjoyable: roasted vegetables, crisp apples, creamy cheese, sweet cranberries, and a bright maple Dijon dressing. It is simple enough for a family meal but colorful and flavorful enough for Thanksgiving, potlucks, and holiday gatherings.
With easy swaps and plenty of room for customization, this is a recipe you can make your own. Roast the vegetables, cook the pasta, whisk together the dressing, and let all those delicious fall flavors come together in one beautiful bowl.