As the leaves begin to turn and the air carries that crisp autumn chill, I can’t help but embrace the delicious comforts of the season. One dish that perfectly encapsulates autumn is this Fall Pasta Salad with Butternut Squash and Brussels Sprouts. The combination of roasted Brussels sprouts, sweet butternut squash, and crisp apples, all dressed in a creamy Maple Dijon vinaigrette, makes this salad a vibrant celebration of fall flavors. Not only is it a feast for both the eyes and palate, but its versatility means you can easily customize it to fit your dietary needs, whether you want to make it vegan or simply swap out ingredients for your favorites. Plus, it’s a perfect make-ahead option, ideal for gatherings or a wholesome lunch. Are you ready to savor the taste of fall in every bite? Let’s dive into this recipe!
Why is This Fall Pasta Salad a Must-Try?
Vibrant flavors: The sweet butternut squash and earthy Brussels sprouts create a harmonious balance, making each bite a seasonal delight.
Customizable options: Easily adapt this dish to your dietary preferences, whether by choosing a gluten-free pasta or swapping goat cheese for a vegan alternative.
Healthy indulgence: Packed with fiber and vitamins from fresh veggies, this salad offers guilt-free satisfaction during the fall season.
Quick preparation: With a simple roasting method, you can have this dish ready in no time, perfect for busy weeknights or last-minute gatherings.
Crowd-pleaser: Serve it warm or cold, and watch your friends and family savor every mouthful—just like with a refreshing Greek Pasta Salad or a wholesome Lemon Orzo Salad with Feta.
Pasta Salad with Butternut Squash and Brussels Ingredients
• Everything you need for fall delight!
For the Salad
• Pasta (8 oz, dry) – The base of the salad, providing delightful texture; feel free to swap in gluten-free pasta for a lighter option.
• Brussels Sprouts (2 cups, diced) – Adds a wonderful crunch and earthiness; you can replace with broccoli or cauliflower for a different flavor profile.
• Butternut Squash (2 cups, diced) – Infuses the salad with natural sweetness and creaminess; sweet potatoes or carrots can substitute beautifully.
• Apple (2 cups, diced, preferably honeycrisp) – Introduces crispness and sweetness; any firm, sweet apple works or omit for lower sugar.
• Fresh Thyme (1 tbsp, chopped) – Offers aromatic flavor; dried thyme can be used if fresh isn’t on hand.
For the Dressing
• Extra-Virgin Olive Oil (2 tbsp for salad; ⅓ cup for dressing) – Provides healthy fats and richness; avocado oil makes a wonderful alternative.
• Kosher Salt (1 tsp + ½ tsp for dressing) – Enhances all flavors; you can also use sea salt.
• Black Pepper (½ tsp + ¼ tsp for dressing) – Brings depth to flavor; using freshly cracked pepper yields the best results.
For the Finish
• Goat Cheese (4 oz) – Creamy and tangy, it whispers comfort; substitute with feta cheese or for a vegan option, simply omit.
• Dried Cranberries (¼ cup, optional) – Adds a touch of sweetness and a pop of texture; raisins can be used as a substitute or leave them out for fewer sugars.
This Pasta Salad with Butternut Squash and Brussels is the perfect way to embrace fall, bringing warmth and joy to your table. Enjoy each bite!
Step‑by‑Step Instructions for Pasta Salad with Butternut Squash and Brussels
Step 1: Preheat and Prepare Baking Sheet
Begin by preheating your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to ensure easy cleanup later. This setup is essential for roasting the vegetables evenly in the upcoming steps, setting the stage for the delicious flavors in your Pasta Salad with Butternut Squash and Brussels.
Step 2: Dice Fruits and Vegetables
Carefully dice the butternut squash, Brussels sprouts, and honeycrisp apples into bite-sized pieces. Aim for uniform sizes to ensure even cooking. Place these diced components separately, ready for the seasoning; this will enhance the visual appeal and textural balance of your vibrant Pasta Salad with Butternut Squash and Brussels.
Step 3: Season and Roast Vegetables
In a large bowl, toss the diced butternut squash and Brussels sprouts with olive oil, chopped thyme, kosher salt, and black pepper until well-coated. Spread the mixture evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until the vegetables are fork-tender and golden brown, releasing their delightful autumn aromas.
Step 4: Add Apples to Roast
Remove the baking sheet from the oven and carefully add the diced apples to the pan, stirring gently to incorporate. Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes. The apples should become soft while remaining slightly crisp, adding a lovely contrast to your Pasta Salad with Butternut Squash and Brussels.
Step 5: Cook the Pasta
While the vegetables are roasting, bring a large pot of salted water to a boil. Add your dry pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and immediately rinse under cold water to stop the cooking process, adding a drizzle of olive oil to prevent sticking.
Step 6: Make the Maple Dijon Vinaigrette
In a small bowl, whisk together the extra-virgin olive oil, maple syrup, Dijon mustard, kosher salt, and black pepper until emulsified. The dressing should have a smooth texture, combining the sweet and tangy flavors beautifully. Set aside while the roasted vegetables cool slightly, allowing the flavors to meld for your Pasta Salad with Butternut Squash and Brussels.
Step 7: Combine All Ingredients
In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, apples, crumbled goat cheese, and optional dried cranberries. Drizzle the Maple Dijon vinaigrette over the mixture and gently toss everything together to ensure each component is coated. This step brings the vibrant Pasta Salad with Butternut Squash and Brussels to life.
Step 8: Serve and Enjoy
Your Pasta Salad with Butternut Squash and Brussels is now ready to be served! You can enjoy it warm or chilled, making it a versatile dish for any occasion. For make-ahead convenience, consider assembling the salad without cheese or dressing until you’re ready to delight your guests or enjoy a cozy meal.
How to Store and Freeze Pasta Salad with Butternut Squash and Brussels
Fridge: Store your Pasta Salad with Butternut Squash and Brussels in an airtight container for up to 3-4 days. Be sure to keep any dressing separate until you’re ready to serve for best flavor.
Freezer: While it’s best enjoyed fresh, you can freeze individual portions in freezer-safe bags for up to 3 months. To thaw, leave it in the fridge overnight and enjoy it cold or gently warm it up.
Make-Ahead: Prepare roasted vegetables and dressings a night ahead. Mix them into the pasta salad just before serving to maintain freshness and texture.
Reheating: If you prefer your salad warm, reheat gently on the stovetop over low heat, adding a bit of olive oil to maintain moisture. Enjoy the autumn flavors!
Pasta Salad with Butternut Squash and Brussels Variations
Embrace your creativity in the kitchen and explore delightful twists for this seasonal salad!
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Vegan Cheese: Replace goat cheese with a vegan alternative or omit for a lighter, plant-based version. Creamy cashew cheese can provide a delightful substitute!
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Protein Boost: Add shredded chicken or chickpeas for extra protein. The addition not only enhances the nutritional value but makes it heartier and more satisfying.
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Colorful Pasta: Use colorful shapes like spinach or beet pasta to brighten up your dish. This not only looks stunning but also introduces subtle flavor variations.
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Nutty Crunch: Incorporate walnuts or pecans for a delicious crunch and healthy fat boost. Toasted nuts elevate the flavor and add a lovely texture contrast.
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Additional Greens: Toss in some fresh spinach or kale for an extra dose of greens. It uplifts the dish while adding vibrant color and nutrients.
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Spicy Kick: Add a sprinkle of red pepper flakes for warmth. This subtle heat beautifully complements the sweetness of the butternut squash.
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Dried Fruits: Experiment with dried figs or apricots instead of cranberries for a unique twist. Their sweetness pairs wonderfully with the salad’s flavors.
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Mediterranean Twist: Swap cranberries with olives and feta for a Mediterranean flair, reminiscent of a classic Greek salad. This variation brings a salty tang to your pasta dish.
With such a variety of options, your Pasta Salad with Butternut Squash and Brussels will never feel stale. Whether you choose to refine it with a hint of spice or make it a vibrant medley, it’s sure to be a beloved addition to your fall repertoire. For more ideas, check out how to elevate flavors in a refreshing Gorgonzola Salad Candied or enhance your plate with a zesty Mexican Street Corn Pasta Salad.
Make Ahead Options
These Fall Pasta Salad with Butternut Squash and Brussels Sprouts are perfect for busy cooks looking to save time! You can prepare the roasted vegetables—Brussels sprouts, butternut squash, and apples—up to 24 hours in advance. Simply roast them as directed, let them cool, and store them in an airtight container in the refrigerator. The dressing can also be made ahead and kept chilled for up to 3 days. When you’re ready to serve, cook the pasta and combine everything in a large bowl without the cheese or dressing to maintain freshness. Finally, toss in the goat cheese and vinaigrette right before serving for a delightful and delicious meal with minimal effort!
What to Serve with Fall Pasta Salad with Butternut Squash and Brussels?
Elevate your autumn dining experience with delightful companions that complement the warm, cozy flavors of this salad.
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Roasted Chicken: Juicy and tender, roasted chicken adds a savory depth, making it a hearty main that pairs beautifully with the salad’s freshness.
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Garlic Bread: Crispy, buttery garlic bread is a comforting side that balances the salad’s vibrant flavors, perfect for soaking up the tangy vinaigrette.
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Cranberry Orange Sauce: This tart yet sweet sauce enhances the dish’s flavors, adding a festive touch that resonates with the fall season.
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Quinoa Pilaf: Nutty and nutritious, quinoa pilaf introduces an extra layer of texture, making it a wholesome addition that complements the salad’s ingredients.
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Apple Crisp: Finish the meal with a warm apple crisp. The warm, spiced dessert echoes the salad’s sweet elements while providing a comforting, cozy finale.
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Chai Tea or Spiced Apple Cider: A warm drink like chai tea or spiced apple cider perfectly matches the salad’s autumnal theme, adding warmth and aromatic flavor profiles.
Expert Tips for Pasta Salad with Butternut Squash and Brussels
- Cool Before Combining: Allow pasta to cool completely before mixing to avoid wilting and sogginess in your Pasta Salad with Butternut Squash and Brussels.
- Drizzle Olive Oil: To prevent sticking, add a light drizzle of olive oil to freshly cooked pasta before cooling. This will keep your salad fresh and enjoyable.
- Choose Grooved Pasta: Opt for pasta shapes with grooves, like fusilli or penne, to better hold the creamy Maple Dijon vinaigrette, enhancing every bite.
- Parchment Paper Magic: Line your baking sheet with parchment paper when roasting vegetables for easy cleanup and perfectly roasted veggies without sticking.
- Mind Cooking Times: Keep an eye on roasting times, as ovens may vary; check for tenderness regularly to ensure all veggies are cooked to perfection.
Pasta Salad with Butternut Squash and Brussels Recipe FAQs
How do I choose ripe butternut squash?
Absolutely! When selecting butternut squash, look for one that is firm, tan in color, and has a smooth skin without dark spots or blemishes. Ripe squash will feel heavy for its size and should have a matte finish. If it has a glossy surface, it may be too immature.
What is the best way to store leftover pasta salad?
To keep your Pasta Salad with Butternut Squash and Brussels fresh, store it in an airtight container in the fridge. It will stay delicious for up to 3-4 days. For optimal flavor, it’s best to keep the dressing separate until serving, which prevents wilting of the greens and maintains a delightful crunch.
Can I freeze this pasta salad? How?
Yes, you can freeze individual portions of your Pasta Salad with Butternut Squash and Brussels for up to 3 months! To do this, place the salad in freezer-safe bags and remove as much air as possible before sealing. When you’re ready to enjoy it, simply transfer a portion to the fridge the night before to thaw, and serve it cold or gently warm it on the stovetop with a bit of olive oil to retain moisture.
What if my Brussels sprouts are too bitter?
If your Brussels sprouts taste bitter, it’s often due to overcooking or pick-up from the soil. To remedy this, trim the ends and remove any yellow leaves before roasting. Adding a pinch of sugar or honey to the vegetables while roasting can also balance the bitterness beautifully, giving you that lovely sweetness that complements the butternut squash perfectly.
Are there any dietary concerns I should be aware of?
When preparing your Pasta Salad with Butternut Squash and Brussels, consider any dietary allergies. The salad contains goat cheese, which some may be allergic to; you can easily swap this for a vegan cheese alternative or omit it altogether for a dairy-free version. Always check labels on store-bought ingredients for allergens, especially if you’re hosting guests with specific dietary needs!
Pasta Salad with Butternut Squash and Brussels for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dice the butternut squash, Brussels sprouts, and honeycrisp apples into bite-sized pieces.
- Toss the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper, then spread on the baking sheet and roast for 20 minutes.
- Add the diced apples to the pan and roast for an additional 10-15 minutes.
- Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Combine the cooled pasta, roasted vegetables, crumbled goat cheese, and optional cranberries in a large bowl, then drizzle with dressing and toss.
- Serve warm or chilled, with a make-ahead option to assemble without cheese or dressing until serving.
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