Cozy Fall Pasta Salad with Butternut Squash, Brussels Sprouts & Apple

Introduction

Oh, fall! That magical time of year when the air gets crisp, the leaves turn vibrant shades of red and gold, and our kitchens just beg to be filled with warm, comforting aromas. And what’s more comforting than a hearty pasta salad that tastes like autumn in a bowl? This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is my absolute go-to when I’m craving something special but don’t have a ton of time. It’s like a hug for your taste buds, and it comes together so easily, you’ll be surprised how quickly you can whip up this delightful dish!

Why You’ll Love This Recipe

• Fast: Seriously, this comes together in a flash, making it perfect for busy weeknights.
• Easy: No fancy techniques here! Just simple steps that anyone can follow.
• Giftable: Pack this up in a cute container, and it makes a thoughtful and delicious gift for friends or neighbors.
• Crowd-pleasing: Whether it’s a potluck, a family gathering, or just a Tuesday night dinner, everyone raves about this one!

Ingredients

Let’s gather our autumnal treasures. I love how each ingredient brings its own unique flavor and texture to the party:

• 2 cups Apple, diced: I usually go for a Honeycrisp or Fuji for that perfect balance of sweet and tart.
• 2 cups Brussels sprouts, trimmed and halved: Don’t be scared of sprouts! Roasting them brings out their best, nutty flavor.
• 2 cups Butternut squash, peeled and cubed: The star of our fall show! Its sweetness is just divine.
• 1/4 cup Dried cranberries: For a pop of chewy sweetness and a beautiful jewel-like color.
• 1 clove Garlic, minced: Just a little bit to add a savory depth.
• 1 tbsp Fresh thyme, chopped: This herb is practically synonymous with fall flavors, and it’s a game-changer here.
• 1/4 cup Balsamic vinegar: Our zesty base for the dressing.
• 1 tbsp Dijon mustard: Adds a little tang and helps emulsify the dressing.
• 1 tbsp Maple syrup: Pure liquid gold to tie all the sweet and savory flavors together.
• 8 oz Pasta: Your favorite shape will do! I often use rotini or penne, as they hold the dressing so well.
• 3/4 tsp Black pepper: Freshly ground is always best!
• 1 1/2 tsp Kosher salt: For seasoning everything perfectly.
• 7 1/3 tbsp Extra-virgin olive oil: The backbone of our delicious dressing.
• 4 oz Goat cheese, crumbled: The creamy, tangy finale that makes everything truly special.

How to Make It

Alright, let’s get cooking! This is where the magic happens:

1. Get that oven warm! Preheat your oven to 400°F (200°C). This is the perfect temperature to get our veggies beautifully roasted.
2. Roast your squash: Grab a baking sheet and toss your cubed butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread it out in a single layer and pop it in the oven for 20-25 minutes. You want it to be tender and get a little bit caramelized around the edges – that’s where the flavor lives!
3. Blanch your sprouts: While the squash is doing its thing, let’s get those Brussels sprouts ready. Bring a pot of salted water to a rolling boil. Add your Brussels sprouts and cook them for just 3 minutes. This is called blanching, and it makes them tender without losing their lovely green color. Immediately drain them and plunge them into a bowl of ice water. This shocking step stops the cooking process. Drain them again and give them a good pat dry. If you have any really big sprouts, feel free to halve or quarter them so they’re bite-sized.
4. Pasta time! Cook your pasta according to the package directions. Once it’s al dente, drain it well and rinse it with cold water. This stops the cooking and prevents the pasta from getting mushy in the salad.
5. Whip up the dressing: In a big, beautiful bowl (the one you’ll serve the salad in!), whisk together the balsamic vinegar, Dijon mustard, maple syrup, the rest of the olive oil (that’s 5 1/3 tablespoons!), your minced garlic, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Whisk it all until it’s nice and combined.
6. Bring it all together: Now, add the cooled pasta, your gorgeous roasted butternut squash, the blanched Brussels sprouts, your diced apple, and those chewy dried cranberries to the bowl with the dressing.
7. Gentle does it! Give everything a gentle toss. You want to make sure all those wonderful ingredients are coated in that delicious dressing without mashing everything up.
8. Add the fresh herbs: Stir in your chopped fresh thyme. The aroma at this stage is just incredible!
9. The grand finale: Just before you’re ready to serve, crumble that creamy goat cheese all over the top. It melts just a little bit from the residual warmth and adds the most delightful tang.

Substitutions & Additions

This recipe is so flexible, and you can totally make it your own! Here are a few ideas:

• Nuts: Toasted pecans or walnuts are absolutely divine in this salad for an extra crunch.
• Cheese: If goat cheese isn’t your favorite, crumbled feta or even some sharp cheddar would be delicious.
• Protein: For a heartier meal, add some grilled chicken, roasted chickpeas, or even some crumbled cooked bacon.
• Veggies: Feel free to add roasted sweet potatoes, carrots, or even some sautéed mushrooms.
• Vinegar: Apple cider vinegar can be used in place of balsamic for a slightly different tang.

Tips for Success

A few little tricks I’ve learned along the way to make this salad even better:

• Don’t overcook the Brussels sprouts: Blanching them for just 3 minutes is key to keeping them bright green and slightly crisp. Overcooked sprouts can get mushy.
• Pat everything dry: Make sure your roasted squash and blanched sprouts are well-drained and patted dry. Excess moisture can water down your dressing.
• Prep ahead: You can roast the butternut squash and blanch the Brussels sprouts a day in advance. Store them separately in the refrigerator. Whisk the dressing ingredients together and store them in an airtight container. Then, just assemble and toss when you’re ready to serve!
• Room temperature is best: This salad is fantastic served at room temperature. If you’ve made it ahead, let it sit out for about 20-30 minutes before serving.

How to Store It

Leftovers are the best! Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more beautifully over time. If you’ve added the goat cheese already, it might get a little soft, but it will still be delicious!

FAQs

Q: Can I make this salad ahead of time?
A: Absolutely! You can prep the roasted squash and blanched sprouts a day ahead. Store them separately in the fridge and toss everything with the dressing and fresh ingredients just before serving for the freshest taste and texture.

Q: What kind of pasta is best for this salad?
A: Any pasta shape that holds dressing well is great! Rotini, penne, farfalle (bow-tie), or even elbow macaroni work wonderfully.

Q: Can I make this recipe vegan?
A: Yes! Simply omit the goat cheese or substitute it with a dairy-free crumbled cheese alternative.

Q: How long does the salad last in the fridge?
A: This salad is best enjoyed within 3 days of making it when stored in an airtight container in the refrigerator.

Print