Introduction

This Fall Pasta Salad with Butternut Squash and Brussels sprouts is a perfect blend of autumn flavors and textures. Roasted vegetables, crisp apples, and tangy goat cheese come together with a maple Dijon vinaigrette for a fresh yet comforting dish.

A close-up view of a wooden bowl filled with pasta salad made of light tan spiral pasta as the main layer, mixed with bright orange cubed sweet potatoes, small green Brussels sprout leaves, and deep red dried cranberries scattered throughout. On top, there are small clumps of soft white cheese, likely feta, adding a crumbly texture. A wooden spoon rests inside the bowl on the left side, slightly covered by the salad, all placed against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dry pasta (rotini works well)
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (preferably Honeycrisp)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese (plus more for topping; feta can be substituted)
¼ cup dried cranberries (optional)
For the Maple Dijon Vinaigrette Dressing:
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

Step 1: Preheat your oven to 400℉ (200°C) and prepare a baking sheet lined with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple into evenly sized pieces.
Step 2: Toss the butternut squash and Brussels sprouts on the baking sheet with olive oil, chopped thyme, salt, and pepper. Roast for 20 minutes. Then, push the veggies aside and add the diced apples. Roast everything together for another 10-15 minutes until tender.
Step 3: While the vegetables roast, cook the pasta according to package instructions in salted boiling water. For a firmer bite, cook 1-2 minutes less than directed. Drain the pasta, saving a tablespoon of the water, then toss the pasta with a drizzle of olive oil or the reserved pasta water. Set aside to cool.
Step 4: Prepare the maple Dijon vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well emulsified.
Step 5: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries in a large bowl. Pour the dressing over the salad and toss gently until everything is evenly coated.

Tips & Variations

If preparing the salad ahead of time, add the goat cheese and dressing just before serving to maintain freshness and texture.
For a colorful twist, use a blend of tri-color or vegetable-infused pasta.
Feta cheese can be used as a substitute for goat cheese if preferred.
Try adding toasted nuts like pecans or walnuts for extra crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the goat cheese fresh and prevent it from becoming soggy, add it to individual servings rather than the entire salad if storing leftovers. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A large wooden bowl holds a pasta salad made of light tan rotini noodles mixed with bright orange cubes of butternut squash, small green Brussels sprout leaves, dried dark red cranberries, and small white crumbles of cheese scattered throughout. A woman's hand with light pink nail polish is holding a wooden spoon filled with a mix of the pasta, vegetables, and cheese, lifting it above the bowl. The background is softly blurred, highlighting the textures and colors of the salad ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh for this salad?

Fresh vegetables are best for roasting to maintain texture and flavor, but you can use frozen if fresh isn’t available. Make sure to thaw and drain them well before roasting to avoid excess moisture.

Is this salad suitable for meal prep?

Yes, this salad can be prepped in advance. Just keep the dressing and goat cheese separate until you are ready to serve to ensure the best texture and flavor.

Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant, hearty dish perfect for autumn gatherings. It combines roasted seasonal vegetables with tender rotini pasta, crisp apples, creamy goat cheese, and a tangy maple Dijon vinaigrette for a delightful balance of sweet, savory, and fresh flavors.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Salad

8 oz rotini pasta, dry
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (Honeycrisp recommended)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese, plus more for topping (or feta cheese)
¼ cup dried cranberries (optional)

For Maple Dijon Vinaigrette Dressing

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 and prepare vegetables: Preheat your oven to 400℉ (200°C). Grease a baking sheet with parchment paper for an easy cleanup. Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
Roast vegetables: Place the butternut squash and Brussels sprouts on the baking sheet. Drizzle with olive oil, sprinkle with fresh thyme, kosher salt, and black pepper, then toss to coat evenly. Roast for 20 minutes in the oven. After 20 minutes, push the vegetables to one side of the baking sheet and add the diced apples. Continue roasting for another 10-15 minutes until all items are fork-tender and lightly caramelized.
Cook pasta: While the vegetables are roasting, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, reducing cooking time by 1-2 minutes if you prefer al dente. Drain the pasta, reserving about a tablespoon of pasta water. Toss the drained pasta with a drizzle of olive oil or the reserved pasta water to keep it from sticking, then let it cool.
Make the dressing: In a small bowl or measuring cup, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until well emulsified, about 1 minute.
Assemble the salad: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries in a large mixing bowl. Pour the maple Dijon vinaigrette over the salad and toss gently but thoroughly to ensure all ingredients are coated with the dressing.
Serve or store: If preparing the salad in advance, wait to add goat cheese and dressing until just before serving to maintain freshness and texture. This salad can be served immediately or chilled, making it ideal for fall entertaining and Thanksgiving meals.

Notes

Use fresh thyme for the best flavor, but dried thyme works fine too.
For a colorful twist, try using tri-color or rainbow rotini pasta.
If making ahead, keep dressing and cheese separate until ready to serve to avoid sogginess.
Dried cranberries add a nice touch of sweetness and texture but can be omitted if preferred.
Al dente pasta is recommended to avoid mushy texture when mixed with the warm roasted vegetables.
Substitute goat cheese with feta if desired for a different flavor profile.

Keywords: fall pasta salad, butternut squash pasta salad, roasted vegetable salad, autumn salad, Thanksgiving pasta salad, maple Dijon dressing, Brussels sprouts salad