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Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels Bliss

This Pasta Salad with Butternut Squash and Brussels is a nutrient-rich celebration of autumn flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Choose your favorite shape; gluten-free pasta works beautifully.
For the Vegetables
  • 1 medium Butternut Squash Can substitute with sweet potatoes.
  • 1 lb Brussels Sprouts Broccoli or cauliflower can be used as alternatives.
  • 1 medium Apple Use Honeycrisp for sweetness or Granny Smith for a tart twist.
  • 1 tbsp Fresh Thyme Dried thyme can substitute; use less.
For the Dressing
  • 3 tbsp Extra-Virgin Olive Oil
  • 2 tbsp Balsamic Vinegar Apple cider vinegar can be a substitute.
  • 1 tbsp Dijon Mustard
  • 1 tbsp Maple Syrup Honey can be substituted.
  • 2 cloves Minced Garlic Fresh garlic is preferred.
For Serving
  • 4 oz Goat Cheese Can be replaced with feta or omitted for vegan option.
  • 1 cup Dried Cranberries Optional.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Large Pot

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Dice the butternut squash and halve the Brussels sprouts. Toss with olive oil, thyme, salt, and pepper.
  3. Spread the veggies on the baking sheet and roast for about 20 minutes. Add chopped apples for the last 10-15 minutes.
  4. Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and toss with olive oil.
  5. Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper to make the dressing.
  6. In a large serving bowl, combine cooled pasta, roasted veggies, goat cheese, and cranberries. Drizzle with dressing and toss to combine.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 8gVitamin A: 140IUVitamin C: 60mgCalcium: 8mgIron: 10mg

Notes

Use fresh, seasonal produce for the best flavor. Allow the salad to chill for 30 minutes for enhanced taste.

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