Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Honeycrisp Apples Recipe
This Fall Pasta Salad combines the seasonal flavors of roasted butternut squash and Brussels sprouts with crisp honeycrisp apples, tangy goat cheese, and sweet dried cranberries, all tossed in a maple dijon dressing. It’s a colorful, hearty, and refreshing salad perfect for autumn gatherings or a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz rotini pasta
Roasted Vegetables & Fruit
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apple, diced
Other Salad Ingredients
- 4 oz goat cheese
- ¼ cup dried cranberries (optional)
Maple Dijon Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil (for roasting vegetables)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast Vegetables: Toss the diced Brussels sprouts and butternut squash with 2 tablespoons olive oil, fresh thyme, salt, and pepper until well coated. Spread evenly on the prepared baking sheet and roast for 20 minutes.
- Add Apples and Roast: After 20 minutes, add the diced honeycrisp apples to the baking sheet and continue roasting for another 10 to 15 minutes, until all vegetables and apples are tender and caramelized.
- Cook Pasta: While the vegetables roast, cook the rotini pasta according to package instructions until al dente. Drain and toss with a small amount of olive oil to prevent sticking.
- Prepare Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
- Assemble Salad: In a large mixing bowl, combine the roasted vegetables and apples, cooked pasta, crumbled goat cheese, and dried cranberries if using. Pour the maple dijon dressing over the salad and toss gently to combine all the flavors.
Notes
- You can substitute the rotini pasta with any short pasta shape like penne or farfalle if preferred.
- For a vegan option, replace goat cheese with a plant-based cheese or omit it entirely.
- Try adding toasted pecans or walnuts for added crunch and flavor.
- This salad can be served warm or chilled, making it great for batch meal prep.
- If dried cranberries are not available, dried cherries or raisins can be used as alternatives.
Keywords: fall pasta salad, butternut squash, Brussels sprouts, honeycrisp apple, goat cheese, maple dijon dressing, roasted vegetables, autumn salad
