Introduction

Oh, how I love when the leaves start to change and that crisp, cool air rolls in! It’s the season for warm sweaters, pumpkin spice everything, and of course, comforting, hearty meals. If you’re anything like me, you’re probably looking for those go-to recipes that just scream “autumn.” Well, get ready, because I’ve got a pasta salad recipe that’s going to become your new fall favorite. It’s bursting with those quintessential fall flavors – think sweet butternut squash, earthy Brussels sprouts, and a tangy-sweet dressing. The best part? It’s surprisingly quick to whip up, making it perfect for a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

Fast: While some roasting is involved, the overall prep time is minimal, and you can even do some steps ahead of time!
Easy: Seriously, this recipe is super straightforward. No fancy techniques required, just simple, delicious steps.
Giftable: Pack it up in a cute container and bring it to a friend’s potluck or as a thoughtful hostess gift.
Crowd-pleasing: The combination of flavors is so delightful and universally loved, it’s sure to be a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Here’s what you’ll need to create this little bowl of fall goodness. Don’t worry, these are all easy to find at your local grocery store!

2 cups Apple, diced: Choose a crisp apple like Honeycrisp or Fuji for the best texture and sweetness.
2 cups Brussels sprouts, trimmed and halved: These little green gems get so wonderfully tender and slightly sweet when roasted.
2 cups Butternut squash, peeled and cubed: The star of our fall show! Make sure they’re bite-sized for even cooking.
1/4 cup Dried cranberries: For a pop of tartness and chewy texture.
1 clove Garlic, minced: Because what’s a savory dish without a little garlic?
1 tbsp Fresh thyme, chopped: This herb is the perfect complement to squash and sprouts.
1/4 cup Balsamic vinegar: The base of our zesty dressing.
1 tbsp Dijon mustard: Adds a lovely tang and helps emulsify the dressing.
1 tbsp Maple syrup: Pure maple syrup, please! It brings that beautiful fall sweetness.
8 oz Pasta: Your favorite shape works here! Rotini, penne, or farfalle are great choices.
3/4 tsp Black pepper: Freshly ground is always best!
1 1/2 tsp Kosher salt: For seasoning.
7 1/3 tbsp Extra-virgin olive oil: Good quality olive oil makes a difference in dressings.
4 oz Goat cheese, crumbled: The creamy, tangy goat cheese is the perfect finishing touch.

How to Make It

Alright, let’s get cooking! This is where the magic happens. Just follow these simple steps, and you’ll have a delicious fall pasta salad in no time.

Preheat your oven: Get that oven fired up to 400°F (200°C). It’s time to roast some veggies!
Roast the butternut squash: Grab a baking sheet and toss your cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread it out in a single layer. Pop it in the oven for about 20-25 minutes, or until it’s tender and has those lovely caramelized edges. I like to give it a little stir halfway through for even roasting.
Blanch the Brussels sprouts: While the squash is roasting, bring a pot of salted water to a rolling boil. Carefully add your Brussels sprouts and let them cook for just 3 minutes. This par-cooks them so they’re tender but still have a little bite. Drain them immediately and plunge them into an ice bath (a bowl of ice water) to stop the cooking. Drain them again and pat them thoroughly dry. If you have any really big sprouts, you can halve or quarter them so they’re more bite-sized.
Cook your pasta: Get another pot of salted water going for your pasta. Cook it according to the package directions until it’s al dente. Once it’s done, drain it and give it a good rinse with cold water. This stops the cooking and prevents it from getting mushy in the salad.
Whip up the dressing: In a large bowl (this is where everything will come together!), whisk together the balsamic vinegar, Dijon mustard, maple syrup, the remaining 5 1/3 tablespoons of olive oil, your minced garlic, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Whisk until it’s all nicely combined and emulsified.
Combine everything: Now for the fun part! Add your cooked and cooled pasta, the glorious roasted butternut squash, those blanched Brussels sprouts, your diced apple, and the dried cranberries to the bowl with the dressing.
Toss gently: Give everything a gentle toss to coat all those delicious ingredients with the dressing. You want to make sure every bite is full of flavor.
Add the thyme: Stir in that freshly chopped thyme. It adds such a lovely fragrant touch!
Finish with cheese: Just before serving, crumble that creamy goat cheese all over the top. It’s the perfect creamy, tangy contrast to all the other flavors.

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around with it based on what you have on hand or your favorite fall flavors.

Nuts: Toasted pecans or walnuts would be a fantastic addition for a bit of crunch.
Protein: Grilled chicken or chickpeas would make this a heartier meal.
Cheese: If goat cheese isn’t your favorite, try crumbled feta or even some sharp cheddar.
Veggies: Roasted sweet potatoes or chunks of acorn squash can be used instead of or in addition to butternut squash. You could also add roasted red onion or bell peppers.
Dressing: If you don’t have balsamic vinegar, a red wine vinegar would also work, or even an apple cider vinegar for an extra apple-y kick!

Tips for Success

A few little tricks can make this recipe even better!

Don’t overcook the Brussels sprouts: Blanching them for just 3 minutes is key. You want them tender-crisp, not mushy.
Dry everything thoroughly: Make sure to pat your Brussels sprouts and pasta dry after rinsing. Excess water can make your salad a bit watery.
Taste and adjust: Always taste your dressing before adding it to the salad. You might want a little more salt, pepper, or sweetness.
Prep ahead: You can roast the butternut squash and blanch the Brussels sprouts a day in advance and store them in the refrigerator. This makes assembly even quicker! The dressing can also be made ahead.

How to Store It

This pasta salad is perfect for leftovers! Store any uneaten portions in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. The flavors often meld together even more beautifully on the second day!

FAQs

Can I make this pasta salad ahead of time?
Absolutely! You can roast the squash, blanch the sprouts, and make the dressing up to a day in advance. Assemble everything a few hours before serving or just before serving for the freshest apple crunch.
What kind of pasta is best for this salad?
Any bite-sized pasta shape will work wonderfully! I love using rotini, penne, or farfalle because they hold the dressing and the other ingredients so well.
Is this recipe vegetarian?
Yes, this recipe is naturally vegetarian!
Can I omit the goat cheese?
Of course! If you’re not a fan of goat cheese or have a dairy intolerance, you can simply leave it out, or substitute with a dairy-free feta alternative.

Cozy Fall Pasta Salad: Roasted Butternut Squash & Brussels Sprouts Delight!

A quick and easy pasta salad bursting with quintessential fall flavors like sweet butternut squash, earthy Brussels sprouts, tart cranberries, and a tangy-sweet balsamic dressing, finished with creamy goat cheese.

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Equipment

Baking Sheet
Pot for pasta water and blanching
ice bath bowl for shocking Brussels sprouts
Large bowl for mixing
Whisk

Ingredients

For the Salad

8 oz Pasta Your favorite shape works here! Rotini, penne, or farfalle are great choices.
2 cups Butternut squash Peeled and cubed. Make sure they're bite-sized for even cooking.
2 cups Brussels sprouts Trimmed and halved.
2 cups Apple Diced. Choose a crisp apple like Honeycrisp or Fuji for the best texture and sweetness.
0.25 cup Dried cranberries
4 oz Goat cheese Crumbled, for finishing.

For Roasting Veggies

2 tbsp Extra-virgin olive oil
0.5 tsp Kosher salt
0.25 tsp Black pepper

For the Dressing

0.25 cup Balsamic vinegar
5.33 tbsp Extra-virgin olive oil
1 tbsp Maple syrup Pure maple syrup.
1 tbsp Dijon mustard
1 clove Garlic Minced.
1 tsp Kosher salt
0.5 tsp Black pepper

For Finishing

1 tbsp Fresh thyme Chopped.

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread in a single layer and roast for 20-25 minutes, or until tender and caramelized. Stir halfway through.
Bring a pot of salted water to a rolling boil. Add Brussels sprouts and cook for 3 minutes. Drain and plunge into an ice bath to stop the cooking. Drain again and pat dry. Halve or quarter large sprouts.
Cook pasta according to package directions until al dente. Drain and rinse with cold water.
In a large bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, the remaining 5 1/3 tablespoons of olive oil, minced garlic, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper until emulsified.
Add cooked and cooled pasta, roasted butternut squash, blanched Brussels sprouts, diced apple, and dried cranberries to the bowl with the dressing.
Gently toss to coat all ingredients with the dressing.
Stir in the freshly chopped thyme.
Crumble goat cheese over the top just before serving.

Notes

This pasta salad can be made ahead. Roast the squash, blanch the sprouts, and make the dressing up to a day in advance. Assemble a few hours before serving or just before serving for the freshest apple crunch. Store leftovers in an airtight container in the refrigerator for 2-3 days. Flavors meld beautifully on the second day.