Dinner

Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Honeycrisp Apples Recipe

Byluca Carter October 10, 2026October 10, 2026

Introduction

This Fall Pasta Salad combines the sweet and savory flavors of roasted butternut squash, Brussels sprouts, and honeycrisp apples. Tossed with tangy goat cheese and a maple dijon dressing, it’s a cozy and refreshing dish perfect for autumn gatherings or weeknight meals.

The image shows a close-up of a pasta salad on a white plate, placed on a white marbled surface. The dish has three main layers: the base layer is light beige spiral rotini pasta, mixed with small bright green Brussels sprouts scattered evenly throughout. On top of this, there are bright orange cubes of butternut squash and dark red dried cranberries spread across the dish. The top layer consists of small dollops of white creamy cheese that add a soft texture and contrast to the colorful ingredients. The overall texture looks fresh and hearty with a mix of soft and crunchy elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini pasta
2 cups Brussels sprouts, diced

2 cups butternut squash, diced
2 cups honeycrisp apple, diced

4 oz goat cheese
¼ cup dried cranberries (optional)

Olive oil, for roasting and tossing
Fresh thyme, for roasting
Salt and pepper, to taste

Maple dijon dressing:

Balsamic vinegar
Dijon mustard

Maple syrup
Garlic, minced

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Toss the diced Brussels sprouts and butternut squash with olive oil, fresh thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
Step 3: Add the diced apples to the baking sheet with the vegetables and roast for an additional 10–15 minutes until all ingredients are tender.
Step 4: Meanwhile, cook the rotini pasta according to the package instructions. Drain and toss with a little olive oil to prevent sticking.

Step 5: Whisk together the balsamic vinegar, Dijon mustard, maple syrup, and minced garlic until the dressing is well emulsified.
Step 6: In a large bowl, combine the roasted vegetables and apples, cooked pasta, crumbled goat cheese, dried cranberries (if using), and the maple dijon dressing. Toss gently to mix everything evenly.

Tips & Variations

Use pecans or walnuts instead of dried cranberries for a crunchy texture.

Try swapping butternut squash with sweet potatoes for a slightly different flavor.
For a vegan option, omit the goat cheese or substitute with a plant-based cheese.
Add a handful of fresh arugula or spinach for extra greens and a peppery bite.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely overnight. Reheat gently in the microwave if you prefer it warm, or enjoy it cold for a refreshing salad.

How to Serve

The image shows a close-up of a pasta salad with three main layers. The bottom layer consists of spiral rotini pasta, creamy off-white in color and slightly glossy. On top of the pasta, there is a mix of large yellow-orange cubes of butternut squash and small bright green Brussels sprouts, scattered evenly across the dish. The top layer has small crumbles of white goat cheese and dark red dried cranberries spread over the vegetables. The textures range from soft pasta, firm vegetables, and crumbly cheese pieces. The dish is presented on a white plate placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, it’s a great make-ahead dish. Store the salad separately from the dressing if you want to keep the pasta from absorbing too much liquid, then toss just before serving.

What dressing ingredients should I use and in what amounts?

A typical maple dijon dressing includes about 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 2 tablespoons maple syrup, and 1 small minced garlic clove. Adjust to taste and whisk until smooth.