Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels captures the essence of autumn. With roasted Brussels sprouts, sweet butternut squash, and crisp apples, this dish is not just a feast for the eyes but also a delight for the taste buds. Perfect for gatherings or as an easy lunch option, it combines fresh ingredients with a creamy dressing that elevates each bite. Enjoy this seasonal favorite that’s both hearty and refreshing!

Why You’ll Love This Recipe

• Flavorful Ingredients: The combination of roasted vegetables and fresh herbs brings out the best flavors of fall.
• Versatile Dish: This salad works great as a side dish for potlucks, family gatherings, or even as a standalone lunch.
• Easy to Prepare: With simple steps and minimal cooking time, you can whip up this dish quickly.
• Colorful Presentation: The vibrant colors of the ingredients make it visually appealing on any table.
• Healthy Choice: Packed with nutrients from veggies and fruits, it’s a nutritious addition to your meals.

Tools and Preparation

To create this delicious Fall Pasta Salad with Butternut Squash and Brussels, you’ll need some essential kitchen tools. Having the right equipment makes preparation smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Large pot
• Mixing bowl
• Whisk

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables evenly without overcrowding.
• Large pot: Ensures you have enough room to cook pasta without sticking together.
• Mixing bowl: A large bowl allows easy tossing of ingredients for even distribution.

Ingredients

For this delightful Fall Pasta Salad with Butternut Squash and Brussels, gather the following ingredients:

For the Pasta

• 8 oz pasta, dry (I use rotini pasta)

For the Roasted Vegetables

• 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

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

For Topping

• 4 oz goat cheese (more for topping or use feta cheese)
• ¼ cup dried cranberries (optional)

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy clean-up. Dice the butternut squash, brussels sprouts, and apple into bite-sized pieces.

Step 2: Roast the Vegetables

Add the diced butternut squash and brussels sprouts to the prepared baking sheet. Drizzle them with olive oil and sprinkle fresh thyme along with salt and pepper. Bake in the oven for 20 minutes. After 20 minutes, scoot the vegetables over on the sheet pan and add in the diced apples. Continue baking for another 10-15 minutes or until everything is fork-tender.

Step 3: Cook Your Pasta

While your veggies are roasting, cook your pasta in a large pot according to package instructions. Bring water to a boil over medium-high heat, adding salt before tossing in your pasta. If you prefer al dente pasta, cook it for 1-2 minutes less than directed on the box. Once cooked, drain excess water while saving about a tablespoon of it. Toss drained pasta in olive oil or reserved pasta water to prevent sticking.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, combine all dressing ingredients: olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined and emulsified.

Step 5: Assemble Your Salad

Once your roasted veggies have cooled slightly, combine them in a large bowl with cooled pasta. Add goat cheese and optional dried cranberries. Pour dressing over everything and toss gently until well coated.

Step 6: Serving Suggestion

If preparing ahead of time, wait to add goat cheese and dressing until just before serving to maintain freshness. For festive occasions like Thanksgiving, consider using colorful pasta for added visual appeal!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This vibrant Fall Pasta Salad is not just a dish; it’s an experience bursting with seasonal flavors. Perfect for gatherings or a cozy lunch, here are some ways to serve and enjoy this delightful salad.

As a Main Dish

• This pasta salad can stand alone as a hearty main course, especially when topped with extra goat cheese for added creaminess.

Paired with Grilled Chicken

• Serve alongside grilled chicken breast for a protein boost that complements the salad’s fresh ingredients.

With a Slice of Crusty Bread

• Accompany the salad with warm, crusty bread to soak up any leftover dressing and enhance the meal experience.

On a Bed of Greens

• For a lighter option, serve the pasta salad on a bed of mixed greens like arugula or spinach, adding color and nutrition.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To ensure your Fall Pasta Salad shines at every gathering, consider these helpful tips.

• Use Fresh Ingredients: Fresh produce enhances flavor and texture. Opt for seasonal fruits and vegetables whenever possible.
• Adjust Seasoning: Taste your dressing before adding it to the salad. You can always adjust the salt, pepper, or sweetness according to your preference.
• Chill Before Serving: Letting the salad cool in the fridge for at least 30 minutes allows flavors to meld beautifully.
• Add Texture: Consider incorporating nuts or seeds for added crunch and health benefits.
• Customize Your Cheese: If goat cheese isn’t your favorite, feta or even a plant-based cheese alternative works wonderfully in this recipe.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing sides with your pasta salad can elevate your meal. Here are some excellent options that complement the flavors of this dish.

1. Roasted Vegetables: A medley of seasonal roasted vegetables adds depth and enhances the autumn theme.
2. Garlic Breadsticks: Serve warm garlic breadsticks alongside for a comforting addition that everyone loves.
3. Quinoa Salad: A light quinoa salad with lemon vinaigrette provides a nutritious contrast.
4. Stuffed Peppers: Colorful stuffed peppers filled with grains or beans make for an eye-catching side dish.
5. Cauliflower Mash: Creamy cauliflower mash offers a low-carb alternative that pairs well with hearty salads.
6. Fruit Platter: A refreshing fruit platter can cleanse the palate and add sweetness to your meal experience.

Common Mistakes to Avoid

When making your Fall Pasta Salad with Butternut Squash and Brussels, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.

• Not preheating the oven – Always preheat your oven before roasting vegetables. This ensures they cook evenly and develop that delicious caramelization.
• Overcooking pasta – Be mindful of cooking time! Aim for al dente pasta so it retains its texture in the salad. Check the package instructions and taste test a minute or two early.
• Skipping the cooling step – Don’t forget to let your roasted veggies cool before mixing them into the salad. This prevents wilting the cheese and keeps everything fresh.
• Using stale ingredients – Fresh produce makes a big difference. Ensure your apples, herbs, and greens are fresh to enhance flavor and texture.
• Forgetting to save pasta water – Saving a bit of pasta water is a great tip! It can help loosen up your dressing if needed, giving you a perfectly coated salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the fridge for up to 3 days.
• Keep the dressing separate until you’re ready to serve for optimal freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Freezing is not recommended as it may affect the texture of the pasta and vegetables.
• If necessary, freeze without cheese or dressing for up to 2 months in a freezer-safe container.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven – Preheat to 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave – Heat in short 30-second bursts, stirring in between until warm.
• Stovetop – Warm gently over low heat, adding a splash of broth or olive oil if necessary to prevent sticking.

Frequently Asked Questions

Here are answers to some commonly asked questions about this delicious dish.

What is Fall Pasta Salad with Butternut Squash and Brussels?

Fall Pasta Salad with Butternut Squash and Brussels is a flavorful dish featuring roasted vegetables, pasta, fresh herbs, and a creamy dressing — perfect for fall gatherings!

Can I customize my Fall Pasta Salad?

Absolutely! Feel free to swap out vegetables based on what you have on hand or add nuts for extra crunch.

How do I make this salad vegan?

To make it vegan, simply omit the goat cheese or use a plant-based alternative while keeping all other ingredients intact.

Can I prepare this salad ahead of time?

Yes! You can roast the veggies and cook the pasta ahead of time. Just add cheese and dressing right before serving for best results.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only vibrant but also versatile enough for any occasion. Whether it’s a festive gathering or an easy lunch, you can customize it with your favorite seasonal ingredients. Dive into this delightful dish today!