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Fall Pasta Salad with Butternut Squash and Brussels

Fall pasta salad combines rotini with roasted butternut squash, Brussels sprouts, and apples.Goat cheese and dried cranberries add creamy and sweet-tart flavor.Everything is tossed with an easy maple Dijon balsamic vinaigrette.
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Prep Time 20 minutes
Course Side Dish, Salad
Cuisine American

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

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.