Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delicious way to embrace the flavors of fall, this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! It’s packed with roasted Brussels sprouts, sweet butternut squash, and crunchy apples, all tossed together with perfectly cooked pasta. This salad is not only vibrant and colorful but also makes for a wonderful addition to any gathering or an easy lunch on busy days. Trust me, once you try it, it will become a favorite in your recipe rotation!

This dish is special because it captures the essence of the season while being incredibly easy to prepare. Whether you’re hosting friends or simply looking to enjoy a wholesome meal at home, this salad fits the bill perfectly!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, you’ll have this salad ready in no time.
• Family-Friendly: Packed with flavors and textures that everyone will enjoy, even the pickiest eaters!
• Make-Ahead Convenience: Perfect for meal prep; just add the dressing before serving to keep it fresh.
• Deliciously Seasonal: Each bite bursts with the tastes of autumn—pumpkin spice who?
• Versatile Dish: Great as a side or main course, this salad can be enjoyed any time of year.

Ingredients You’ll Need

Let’s talk about the ingredients! They are simple, wholesome, and full of flavor. You’ll find everything you need right at your local grocery store. Here’s what you’ll need for this delightful Fall Pasta Salad:

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

One of the best things about this recipe is its flexibility! You can easily adapt it to suit your taste or what you have on hand. Here are some fun ideas:

• Add More Greens: Toss in some baby spinach or arugula for added freshness and nutrition.
• Swap the Cheese: If goat cheese isn’t your favorite, crumbled feta works beautifully too!
• Change Up the Veggies: Try adding roasted carrots or sweet potatoes for different flavors.
• Spice It Up: A sprinkle of cayenne pepper can add a nice kick if you’re feeling adventurous!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Start by preheating your oven to 400℉ (200°C). Preparing a baking sheet with greased parchment paper will make clean-up a breeze later on!

Step 2: Roast Your Veggies

Dice the butternut squash and Brussels sprouts. Toss them in olive oil along with fresh thyme, salt, and pepper on your baking sheet. Roast them in the oven for about 20 minutes until they start to soften. Then add diced apples and roast for another 10-15 minutes until everything is fork-tender. This roasting process caramelizes the veggies and brings out their natural sweetness.

Step 3: Cook Your Pasta

While those veggies are roasting away, cook your rotini pasta according to package instructions in a large pot of salted boiling water. If you prefer al dente pasta (who doesn’t?), remember to check a minute or two before the recommended cooking time. Once done, toss it lightly in olive oil or reserved pasta water to prevent sticking.

Step 4: Whisk Together The Dressing

In a small bowl or measuring cup, combine all the dressing ingredients—extra-virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined; this balances out beautifully with our roasted veggies.

Step 5: Assemble Your Salad

Once everything has cooled down slightly after roasting (you don’t want to melt your cheese!), combine the cooled pasta with roasted vegetables in a large bowl. Crumble in some goat cheese (or feta) and toss in dried cranberries if using. Drizzle that delicious dressing over everything and mix gently until well coated.

Step 6: Serve & Enjoy!

If preparing ahead of time, consider waiting to add goat cheese and dressing right before serving to keep it fresh. And if you’re planning this as part of your Thanksgiving feast? Use colorful pasta for extra visual appeal!

Enjoy every bite of this hearty Fall Pasta Salad with Butternut Squash and Brussels—it’s sure to bring warmth to your table!

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

Creating the perfect Fall Pasta Salad is easier than it seems! Here are some handy tips to ensure your dish shines.

• Use seasonal veggies: Fresh, in-season produce not only tastes better but also enhances the overall flavor of your salad. Look for vibrant squash and crisp Brussels sprouts at your local farmer’s market!

• Avoid overcooking pasta: Cooking your pasta al dente ensures it retains a satisfying bite. This will keep your salad from becoming mushy, allowing all the ingredients to shine in their own right.

• Make it colorful: Incorporating a variety of colored pasta or additional vegetables like roasted red peppers can make your salad visually appealing. A feast for the eyes makes every meal more enjoyable!

• Dress just before serving: To prevent soggy pasta and wilted veggies, wait until you’re ready to serve to add the dressing. This keeps everything fresh and delicious!

• Personalize add-ins: Feel free to get creative! You can add nuts for crunch or substitute different cheeses based on your preference. This recipe is flexible, inviting you to make it uniquely yours!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your Fall Pasta Salad beautifully can elevate any meal or gathering! Here are some ideas on how to serve this delightful dish.

Garnishes

• Chopped fresh herbs: Sprinkle freshly chopped parsley or additional thyme on top for a pop of color and extra flavor.
• Toasted nuts: Adding a handful of toasted walnuts or pecans gives a crunchy texture that complements the softness of the roasted veggies.

Side Dishes

• Roasted Vegetable Medley: A mix of seasonal vegetables, simply seasoned and roasted, pairs beautifully with this pasta salad while bringing even more fall flavors to your table.

• Garlic Breadsticks: Warm, buttery breadsticks infused with garlic are perfect for scooping up salad, making them a comforting side that everyone loves.

• Quinoa Salad: A light quinoa salad with citrus dressing adds brightness and balances the richness of the pasta salad while keeping it wholesome.

• Apple Crisp: For dessert, a warm apple crisp with oats and cinnamon echoes the apple flavors in your salad—a sweet ending that’s bound to impress!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! Not only does it hold up well in the fridge, but it also gets better as the flavors meld together. Here’s how to store and enjoy your leftovers:

Storing Leftovers

• Transfer any leftover salad into an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Keep the dressing separate until ready to serve to maintain freshness.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted veggies separately.
• Place cooled veggies in a freezer-safe bag, removing excess air before sealing.
• Store in the freezer for up to 2 months.

Reheating

• For best results, reheat roasted veggies in the oven or on the stovetop until warmed through.
• Avoid microwaving if possible, as it may make the pasta soggy.

FAQs

Here are some commonly asked questions about this delicious pasta salad!

Can I make the Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! This salad can be made a day in advance. Just wait to add the goat cheese and dressing until right before serving for optimal freshness.

What can I substitute for goat cheese in Fall Pasta Salad with Butternut Squash and Brussels?

Feta cheese makes a great alternative if you’re looking for a similar creamy texture. If you’d like to keep it dairy-free, consider using a plant-based cheese option.

Can I use different types of pasta for this salad?

Yes! Feel free to experiment with any shape you prefer, such as penne or fusilli. Just ensure it’s cooked al dente for the best texture.

How do I enhance the flavor of my Fall Pasta Salad with Butternut Squash and Brussels?

Adding toasted nuts or seeds can introduce extra crunch and flavor. You might also try incorporating other seasonal vegetables or spices like cinnamon for an extra cozy touch!

Is this recipe suitable for meal prep?

Definitely! The Fall Pasta Salad with Butternut Squash and Brussels stores well, making it a fantastic choice for meal prepping lunches or side dishes throughout the week.

Final Thoughts

I hope you enjoy making this delightful Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s not just a feast for your taste buds; it’s also a beautiful addition to your table during those crisp autumn days. Whether you’re preparing it for a gathering or simply enjoying it solo at home, it’s sure to bring warmth and comfort. Happy cooking, dear readers—I can’t wait to hear how yours turns out!