The aroma of roasted butternut squash and Brussels sprouts can make even the chill of autumn feel warm and inviting. That’s why I’m excited to share my Fall Pasta Salad with Butternut Squash and Brussels Sprouts, a dish that perfectly captures the essence of the season. This vibrant salad not only celebrates fresh ingredients but also offers a delightful balance of textures and flavors. It’s a quick-prep dish that’s perfect for gatherings or a wholesome lunch, bringing together creamy goat cheese, tangy maple dijon dressing, and a medley of roasted veggies. Imagine impressing your friends with a meal that feels gourmet yet is incredibly easy to make! Ready to take your taste buds on a delicious autumn adventure? Let’s dive into the recipe!
Why Is This Pasta Salad So Special?
Seasonal Delight: This Fall Pasta Salad showcases the best of autumn with roasted butternut squash and Brussels sprouts, offering a warm and comforting experience that captures seasonal flavors beautifully.
Easy Substitutions: With many ingredient options, you can easily make it gluten-free or vegan, ensuring it fits various dietary needs effortlessly. Try Mediterranean Pasta Salad for another delicious twist!
Impressive Presentation: The vibrant colors and contrasting textures make it visually stunning, perfect for gatherings or a cozy dinner.
Crowd-Pleasing Flavor: Creamy goat cheese and a tangy maple dijon dressing create a bold flavor explosion that will impress everyone at the table.
Quick Preparation: Despite its gourmet appearance, this salad is a breeze to whip up, allowing you more time to enjoy with friends and family!
Fall Pasta Salad Ingredients
• Get ready for a delicious autumn dish!
For the Pasta
- Pasta – The foundation of the salad; consider using whole wheat or gluten-free pasta for a different texture.
For the Roasted Vegetables
- Brussels Sprouts – Offers a nutty flavor that pairs beautifully with the sweetness of squash; swap them for cauliflower for a milder taste.
- Butternut Squash – Adds creaminess and sweetness; can be replaced with sweet potatoes for a similar effect.
- Apple – Provides a refreshing crunch; Honeycrisp apples are ideal, but any firm variety will do.
- Fresh Thyme – Imparts fragrant herbal notes; dried thyme works as a great substitute.
For the Dressing
- Extra-Virgin Olive Oil – Essential for roasting and dressing; choose quality oil to elevate the flavor of your salad.
- Balsamic Vinegar – Brings a sweet tang; feel free to adjust to your taste preference.
- Dijon Mustard – Adds a zesty kick to your maple dijon dressing.
- Maple Syrup – Provides natural sweetness; consider using agave syrup if you’re keeping it vegan.
- Garlic – Enhances the overall flavor; fresh minced garlic offers the best taste.
For the Cheese
- Goat Cheese – Adds creaminess with a delightful tang; feta or vegan cheese can be substituted as alternatives.
For Garnish (Optional)
- Dried Cranberries – Adds a sweet-tart contrast; can be swapped with raisins or left out for a lower-sugar option.
- Kosher Salt & Black Pepper – Essential for enhancing flavor; adjust them to suit your palate.
This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is not just a dish; it’s an experience filled with flavor and warmth perfect for the season!
Step‑by‑Step Instructions for Fall Pasta Salad with Butternut Squash and Brussels
Step 1: Preheat and Prepare the Oven
Begin by preheating your oven to 400°F (200°C). While the oven heats, line a large baking sheet with parchment paper to prevent sticking. This will set the stage for roasting your vegetables, allowing the natural sweetness of the butternut squash and Brussels sprouts to shine through in your Fall Pasta Salad.
Step 2: Chop and Toss the Vegetables
Next, dice the butternut squash and Brussels sprouts into bite-sized pieces, taking care to keep them uniform for even roasting. In a large bowl, toss these vegetables with extra-virgin olive oil, fresh thyme, kosher salt, and black pepper until they are well-coated. This will enhance the flavors and create a delightful roast, setting the foundation for your salad.
Step 3: Roast the Vegetables
Spread the butternut squash and Brussels sprouts evenly on the prepared baking sheet. Roast them in the preheated oven for about 20 minutes, or until they become tender and golden, stirring halfway through to ensure even cooking. Their caramelization will bring a beautiful depth of flavor to your Fall Pasta Salad with Butternut Squash and Brussels.
Step 4: Add Apples and Continue Roasting
After 20 minutes, remove the baking sheet from the oven and add the diced apples, which will provide a refreshing crunch to your dish. Return the baking sheet to the oven and roast for an additional 10–15 minutes, until the apples are slightly softened and caramelized. Keep an eye on them to achieve that perfect tender texture.
Step 5: Cook the Pasta
While your vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Once done, drain the pasta and toss it with a drizzle of extra-virgin olive oil to prevent sticking. Allow it to cool while you prepare the dressing for your Fall Pasta Salad.
Step 6: Whisk Together the Dressing
In a separate bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt and pepper until the mixture is emulsified and smooth. This tangy maple dijon dressing will enhance the roasted flavors of the vegetables and add a hearty touch to your Fall Pasta Salad.
Step 7: Combine All Ingredients
In a large mixing bowl, combine the cooled pasta, roasted vegetables, crumbled goat cheese, and dried cranberries, if using. Drizzle the maple dijon dressing over the top and gently toss everything together until well-coated. This harmonious blend will create a visually stunning and delicious Fall Pasta Salad with Butternut Squash and Brussels.
Step 8: Serve and Enjoy
Taste your salad and adjust the seasoning with extra salt or pepper if needed. You can serve your pasta salad warm, at room temperature, or chilled, making it a versatile dish for any occasion. Your friends and family will love the vibrant flavors and textures of this delightful autumn-inspired creation!
Make Ahead Options
These Fall Pasta Salad with Butternut Squash and Brussels Sprouts are perfect for busy home cooks looking to streamline mealtime! You can roast the butternut squash and Brussels sprouts, as well as prepare the maple dijon dressing, up to 24 hours in advance. Simply store the roasted vegetables and dressing in separate airtight containers in the refrigerator to maintain their freshness and texture. On the day of serving, cook the pasta and let it cool before mixing everything together with the roasted veggies, crumbled goat cheese, and cranberries. This way, you can enjoy all the vibrant flavors and deliciousness of the dish with minimal effort on the day you need it!
How to Store and Freeze Fall Pasta Salad
Fridge: Store the salad in an airtight container for up to 3-4 days. Keep the dressing separate until ready to serve to prevent sogginess.
Freezer: While it’s not ideal for freezing due to the pasta and cheese, if necessary, you can freeze the roasted vegetables and pasta mixture for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: If you plan to enjoy leftovers, heat the salad gently in the microwave or on the stovetop with a splash of olive oil, adding fresh ingredients as needed to maintain its taste and texture.
Serving: Crisp, fresh additions like apples or nuts could be added just before serving to revive the flavors of your Fall Pasta Salad with Butternut Squash and Brussels.
What to Serve with Fall Pasta Salad with Butternut Squash and Brussels
The perfect meal is just a few sides away from elevating your Fall Pasta Salad experience!
Warm Crusty Bread: Perfect for scooping up that flavorful dressing while adding a rustic touch to your meal. The bread’s chewy texture complements the creamy salad beautifully.
Zesty Green Salad: A mixed greens salad with a tangy vinaigrette adds a refreshing contrast, enhancing the overall dining experience. This extra crunch brightens every bite of your pasta salad.
Roasted Sweet Potatoes: Their natural sweetness and savory char echo the flavors of the butternut squash, creating a harmonious plate. Toss in some herbs to connect the dishes even further!
Grilled Lemon Herb Chicken: For those who want protein, this dish’s zesty brightness cuts through the creamy pasta salad, offering a delightful contrast in flavors and textures.
Apple Cider: A delicious drink that mirrors the sweet apple notes in your salad, creating a lovely fusion of flavors as you unwind with every sip.
Pumpkin Spice Muffins: The aromatic spices will resonate with the autumn theme, adding a sweet finish that guests will adore. Perfect to enjoy with a cozy cup of tea!
Fall Pasta Salad with Butternut Squash Variations
Feel free to let your creativity shine by customizing this recipe with these delightful twists that embrace the flavors of autumn!
- Gluten-Free: Use gluten-free pasta to make this salad suitable for those with dietary restrictions while still maintaining delicious flavors.
- Vegan Cheese: Swap out vegan cheese for goat cheese to create a completely plant-based dish that doesn’t skimp on creaminess.
- Roasted Veggie Remix: Try using roasted sweet potatoes instead of butternut squash to add a different sweet note to your salad.
- Nutty Crunch: Add toasted walnuts or pecans for a delightful crunch and extra protein, giving this salad an exciting twist.
- Apple Variety Shift: While Honeycrisp apples shine, you can switch to tart Granny Smith apples for a tangy pop that balances the sweetness of the dressing.
- Herb Blend: Fresh rosemary or sage can complement the seasonal flavors beautifully, adding an earthy aroma to your salad.
- Heat It Up: If you love a kick, consider sprinkling some crushed red pepper flakes over the salad for a spicy finish.
- Dried Fruit Alternatives: Replace dried cranberries with Mediterranean golden raisins to offer a different sweet and chewy texture, reminiscent of warm autumn days.
For more tasty salad inspiration, you may enjoy trying a Mediterranean Pasta Salad or a Tortellini Pasta Salad!
Tips for the Best Fall Pasta Salad
Let It Cool: Ensure the pasta has cooled before mixing; hot pasta can wilt the fresh ingredients in your Fall Pasta Salad with Butternut Squash and Brussels.
Flavor Boost: Use high-quality extra-virgin olive oil for roasting and dressing; it enhances the overall flavor and richness of your salad.
Consistent Cuts: Dice your vegetables to uniform sizes for even roasting; this not only improves cooking but also makes the salad visually appealing.
Dress Before Serving: For the best taste and texture, add the dressing just before serving. This helps to maintain the integrity of the roasted vegetables.
Make Ahead: Roast the vegetables and prepare the dressing the day before; then combine with pasta on serving day for maximum freshness.
Fall Pasta Salad with Butternut Squash and Brussels Recipe FAQs
How do I choose ripe butternut squash and Brussels sprouts?
Absolutely! When selecting butternut squash, look for ones that feel heavy for their size, with a hard, smooth skin and no dark spots or blemishes. Brussels sprouts should be tightly closed and bright green; avoid any that are yellowing or have signs of browning.
How should I store leftovers of the Fall Pasta Salad?
For optimal freshness, refrigerate your Fall Pasta Salad in an airtight container for up to 3-4 days. If you’re concerned about sogginess, keep the dressing separate until you’re ready to serve. This will help maintain the salad’s delightful textures.
Can I freeze the Fall Pasta Salad?
While not the best choice due to the nature of the ingredients, you can freeze just the roasted vegetables and pasta mixture for up to 1 month. To freeze, first cool the mixture completely, then place it in a freezer-safe container. Thaw in the fridge overnight before reheating gently on the stovetop or microwave.
What if I add too much dressing to my salad?
No worries! If you’ve added too much dressing, try adding more pasta or roasted vegetables to balance it out. Alternatively, you can incorporate a handful of fresh greens like spinach or arugula; they’ll soak up some of the dressing while adding extra nutrition and freshness.
Is this Fall Pasta Salad safe for people with allergies?
Great question! This recipe can be modified to be allergy-friendly. If you’re avoiding dairy, simply substitute the goat cheese with a vegan cheese alternative, and feel free to leave out any nuts or dried fruits that might trigger allergies. Always ensure to check labels for allergens in packaged ingredients.
Can I adjust the sweetness in the maple dijon dressing?
Very! If you find the dressing too sweet for your taste, you can reduce the amount of maple syrup. Start with a smaller amount and gradually add more until you reach your desired sweetness. You can also enhance the tanginess by increasing the balsamic vinegar or adding a squeeze of fresh lemon juice.
Fall Pasta Salad with Butternut Squash and Brussels Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Dice the butternut squash and Brussels sprouts into bite-sized pieces. Toss in a large bowl with olive oil, thyme, salt, and pepper until well-coated.
- Spread the vegetables evenly on the baking sheet and roast for about 20 minutes, stirring halfway through.
- After 20 minutes, add diced apples and roast for an additional 10–15 minutes until apples are softened.
- While vegetables roast, bring salted water to a boil and cook pasta until al dente. Drain and toss with olive oil.
- In a bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, and minced garlic until emulsified.
- In a large bowl, combine the cooled pasta, roasted vegetables, goat cheese, and cranberries. Drizzle with dressing and toss gently.
- Taste and adjust seasoning. Serve warm, at room temperature, or chilled.