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Fall Harvest Pasta Salad with Butternut Squash

Fall Harvest Pasta Salad combines pasta with roasted squash and Brussels sprouts.Apples, cranberries, and goat cheese add sweet and creamy flavors.A maple Dijon vinaigrette gives the salad a tangy seasonal finish.
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Prep Time 15 minutes
Course Salad, Side Dish
Cuisine American-inspired

Ingredients
  

For the Salad

  • - 8 oz dry pasta such as rotini or chickpea rotini
  • - 2 cups Brussels sprouts diced
  • - 2 cups butternut squash diced
  • - 2 cups Honeycrisp apple diced
  • - 1 tablespoon fresh thyme chopped, or 1 teaspoon dried thyme
  • - 2 tablespoons extra-virgin olive oil
  • - 1 teaspoon kosher salt
  • - 1/2 teaspoon black pepper
  • - 4 oz goat cheese plus more for topping
  • - 1/4 cup dried cranberries optional

For the Maple Dijon Vinaigrette

  • - 1/3 cup extra-virgin olive oil
  • - 1/4 cup balsamic vinegar
  • - 1 tablespoon Dijon mustard
  • - 1 tablespoon pure maple syrup
  • - 1 garlic clove minced
  • - 1/2 teaspoon kosher salt
  • - 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it if necessary.
  • Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
  • Spread the butternut squash and Brussels sprouts over the prepared baking sheet. Toss with 2 tablespoons olive oil, thyme, salt, and black pepper.
  • Roast for about 20 minutes. Move the vegetables slightly to make room for the diced apple, then add the apple to the baking sheet.
  • Continue roasting for another 10–15 minutes, or until the squash and Brussels sprouts are tender and lightly caramelized. Remove from the oven and allow everything to cool slightly.
  • Meanwhile, cook the pasta in salted boiling water according to the package directions. For firmer pasta, cook it 1–2 minutes less than the suggested time.
  • Drain the pasta and toss it with a small drizzle of olive oil to prevent sticking. Set aside to cool.
  • Prepare the maple Dijon vinaigrette by whisking the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper together until smooth and emulsified.
  • Add the cooled pasta, roasted vegetables and apple, goat cheese, and dried cranberries to a large serving bowl.
  • Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Serve the Fall Harvest Pasta Salad slightly warm, at room temperature, or chilled.

Notes

Chickpea pasta is a great option if you want additional protein and a naturally gluten-free variation. Always check individual packaged ingredients when cooking for specific dietary requirements.
For a creamier salad, add extra goat cheese just before serving. Toasted pecans or pumpkin seeds are also excellent additions.
This autumn pasta salad pairs nicely with roasted chicken, grilled chicken, baked salmon, or other seasonal vegetable dishes. It can also be served on its own for a lighter meal.