Description
Enjoy this delicious Fall Pasta Salad with Butternut Squash and Brussels! Perfectly roasted vegetables combined with pasta make it irresistible—try it today!
Ingredients
Scale
- 8 oz dry rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 4 oz goat cheese or feta cheese
- 1 Tbsp fresh thyme, chopped or 1 tsp dried thyme
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tbsp dijon mustard
- 1 clove garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup dried cranberries (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
- Add diced apples to the pan and continue roasting for another 10-15 minutes.
- Cook rotini in boiling salted water until al dente; drain and toss with olive oil.
- Whisk together dressing ingredients until emulsified.
- In a large bowl, combine roasted vegetables, pasta, goat cheese, and dressing. Toss gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added crunch, consider adding nuts like walnuts or pecans. Substitute feta cheese for goat cheese if you prefer a different flavor profile. This salad can be made ahead of time; just wait to add the dressing until serving.