Description
This Fall Pasta Salad with Butternut Squash and Brussels is a delightful mix of autumn flavors that will elevate any meal. Featuring roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese, all tossed in a vibrant maple dijon dressing, this salad is perfect for gatherings or a nutritious lunch. The colorful ingredients not only create a visually stunning dish but also deliver a healthy dose of vitamins and minerals.
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apples, diced
- 4 oz goat cheese
- ¼ cup balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp fresh thyme, chopped
- ¼ cup dried cranberries (optional)
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Roast for 20 minutes.
- Add diced apples to the pan and roast for an additional 10-15 minutes until tender.
- Cook rotini pasta according to package instructions until al dente; drain and toss with olive oil.
- In a bowl, whisk together balsamic vinegar, maple syrup, garlic, salt, and pepper for the dressing.
- Combine roasted vegetables with pasta in a large bowl. Add goat cheese and dressing; toss to combine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg