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