This Fall Pasta Salad is a celebration of autumn in a bowl. It brings together the earthy sweetness of roasted butternut squash, the savory crunch of shredded Brussels sprouts, and the creamy tang of goat cheese, all tossed in a luscious maple dijon dressing.
A vibrant, seasonal dish that balances warm roasted vegetables with cool pasta and tart dried cranberries, making it the perfect side for a holiday gathering or a hearty meal prep for the week.
Recipe Details
- Flavor Profile: A savory-sweet harmony of roasted aromatics, tangy apple cider vinegar, and rich maple syrup.
- Textures: Tender pasta and soft butternut squash contrasted by crispy Brussels sprouts, chewy cranberries, and creamy goat cheese.
- Total Time: Approximately 45 minutes.
- Difficulty: Easy. This recipe relies on simple sheet-pan roasting and stovetop pasta preparation.
What You’ll Need
This recipe centers on seasonal produce and a robust homemade vinaigrette. You will need a pound of elbow pasta, fresh butternut squash, and Brussels sprouts. The flavor is built using a signature Maple Dijon dressing featuring apple cider vinegar and whole grain mustard.
Ingredient Notes
- Butternut Squash – Cutting the squash into small, uniform cubes ensures they roast evenly and provide a burst of sweetness in every forkful.
- Shredded Brussels Sprouts – Shredding the sprouts allows them to crisp up beautifully in the oven, adding a nutty depth to the salad.
- Maple Syrup – This provides a natural, autumnal sweetness that balances the acidity of the apple cider vinegar.
- Goat Cheese – The creaminess of the goat cheese acts as a bridge between the warm roasted vegetables and the cold pasta.
- Elbow Pasta – The ridges and hollow center of the elbows are perfect for catching the maple dijon dressing.
Add-ins and Substitutions
- Nuts: Add 1/2 cup of toasted pecans or walnuts for an extra layer of crunch.
- Grains: You can substitute the pasta with farro or quinoa for a different texture profile.
- Greens: Toss in a handful of fresh arugula at the end for a peppery bite.
- Cheese: If goat cheese isn’t your favorite, crumbled feta or shaved parmesan are excellent alternatives.
How to Make Fall Pasta Salad
1. Roast the Autumn Vegetables
Preheat your oven to 400 degrees. On a large baking sheet, spread out the cubed butternut squash, shredded Brussels sprouts, and the sliced red onion. Generously spray the vegetables with avocado oil spray to ensure an even coat. Season the vegetables with sea salt, pepper, dried thyme, onion powder, and garlic powder. Place the sheet in the oven and bake for 30 minutes, making sure to flip the vegetables halfway through to ensure even browning and crisp edges.
2. Prepare the Pasta
While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Add the 1 lb of elbow pasta and cook according to the package directions. Once finished, remove from the stove, drain, and lightly rinse with cool water to stop the cooking process.
3. Whisk the Dressing
In a small container or jar, combine the extra virgin olive oil, maple syrup, both types of dijon mustard, apple cider vinegar, salt, and pepper. Whisk vigorously or shake until the dressing is fully emulsified and smooth.
4. Assemble and Serve
In a large mixing bowl, combine the cooked pasta and the warm roasted vegetables. Pour the maple dijon dressing over the top and toss thoroughly to ensure everything is well-coated. Add the dried cranberries and the crumbled goat cheese, giving it one final gentle mix so the cheese stays in visible crumbles. Serve warm or at room temperature.
Pro Tip: Rinsing the pasta lightly with water after draining helps remove excess starch. This prevents the pasta from sticking together and ensures the dressing coats each individual elbow evenly rather than clumping.
Recipe Tips
- Uniform Squash: Keep your butternut squash cubes to about 1/2 inch. Larger cubes may take longer than the 30-minute roasting time.
- Shredding Sprouts: If you don’t want to shred them by hand, many grocery stores sell pre-shredded Brussels sprouts in the produce section to save time.
- Dressing Balance: Taste your dressing before adding it to the salad. If you prefer it tangier, add an extra teaspoon of apple cider vinegar; if you like it sweeter, add a touch more maple syrup.
- Warm Mixing: Mixing the dressing while the vegetables are still slightly warm allows the flavors to penetrate the squash and sprouts more deeply.
FAQs
Can I use a different pasta shape? Absolutely! Rotini, penne, or bow-tie pasta all work well with this recipe as they have plenty of surface area to hold onto the dressing and toppings.
How do I store leftovers? This salad stores beautifully in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated.
Is this salad vegan? To make this recipe vegan, simply omit the goat cheese or replace it with a dairy-free feta alternative.
Serving Suggestions
- Roasted Chicken: Serve alongside a roasted chicken or turkey for a complete autumnal feast.
- Holiday Side: This makes an excellent, colorful addition to a Thanksgiving or Friendsgiving spread.
- Lunch Prep: Portion the salad into containers for a healthy, flavorful lunch that stays fresh for several days.
Make This Recipe in Advance
You can roast the vegetables and cook the pasta up to 24 hours in advance. Store them separately in the refrigerator. When you are ready to serve, whisk the dressing and toss everything together. If the pasta has firmed up in the fridge, a quick toss with the dressing at room temperature will help loosen it up.
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Roasted Autumn Pasta Salad with Butternut Squash & Maple Dijon Dressing
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A celebration of autumn in a bowl. Earthy sweetness from roasted butternut squash and the savory crunch of shredded Brussels sprouts meet creamy goat cheese and a luscious maple dijon dressing. A perfect balance of warm roasted vegetables and cool pasta.
Ingredients
The Salad
- 1 lb elbow pasta
- 2 cups butternut squash (1/2-inch cubes)
- 2.5 cups shredded Brussels sprouts, 1 red onion (sliced)
- 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder
- 1 tsp sea salt, pepper, Avocado oil spray
- 1/2 cup dried cranberries, 1/2 cup crumbled goat cheese
Maple Dijon Dressing
- 1/2 cup EVOO, 1/4 cup maple syrup
- 3 tbsp Dijon mustard, 1 tbsp whole grain Dijon
- 1/4 cup apple cider vinegar, 1/2 tsp salt, pepper
Instructions
Roast: Preheat oven to 400°F. Toss squash, sprouts, and onion with oil spray and spices. Roast for 30 mins, flipping halfway, until golden and crisp.
Pasta: Boil pasta in salted water; drain and rinse with cool water to stop cooking and remove excess starch.
Dressing: Whisk or shake olive oil, maple syrup, both mustards, ACV, salt, and pepper until emulsified.
Assemble: Toss cooked pasta with warm roasted vegetables and the dressing in a large bowl.
Finish: Fold in dried cranberries and goat cheese. Serve warm or chilled.
Notes
Pasta Rinse: Rinsing with cool water is key it stops the cooking process and removes surface starch so the dressing coats evenly rather than becoming gummy.
Sprout Prep: Thinly shredded Brussels sprouts are essential for achieving those crispy roasted edges that define the salad’s texture.
Storage: Keeps for 3 days. If the pasta absorbs the dressing, refresh it with a tiny splash of olive oil or ACV before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasting / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 12
- Sodium: 560
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Keywords: fall pasta salad, autumn side dish, roasted butternut squash pasta, maple dijon dressing, brussels sprouts pasta salad
