Description

This Fall Pasta Salad combines roasted butternut squash, Brussels sprouts, apples, goat cheese, and a maple Dijon vinaigrette — cozy, colorful, and perfect for fall meals.

Ingredients

Scale

8 oz rotini pasta
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups diced apple (Honeycrisp)
1 tbsp fresh thyme
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
4 oz goat cheese, crumbled
¼ cup dried cranberries
⅓ cup olive oil
¼ cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
1 garlic clove, minced

Instructions

Preheat oven to 400°F and line a baking sheet.
Toss Brussels sprouts and squash with olive oil, thyme, salt, and pepper. Roast 20 min, then add apples and roast 10–15 min more.
Cook pasta until al dente, drain, and toss with a drizzle of oil.
Whisk dressing ingredients together until smooth.
Combine pasta, roasted veggies, apples, goat cheese, and cranberries. Toss with dressing and serve warm or chilled.

Notes

Add dressing and cheese just before serving for best freshness. Perfect for holiday tables or meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Side Dish
Method: Roast
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 310
Sugar: 10g
Sodium: 340mg
Fat: 12g
Carbohydrates: 42g
Protein: 8g

Keywords: fall pasta salad, roasted vegetable salad, maple dijon dressing, butternut squash pasta, brussels sprouts salad