Fall Pasta Salad: 5 Irresistible Comfort Flavors

When I say this Fall Pasta Salad is the perfect balance of cozy comfort and bright flavors, I’m not exaggerating. It’s the kind of dish that looks beautiful on the table (yes, you’ll want to snap a picture before digging in) and tastes even better the next day—hello, meal prep win! Packed with roasted butternut squash, caramelized Brussels sprouts, sweet apples, tangy goat cheese, and a drizzle of maple balsamic dressing, this salad practically screams autumn in a bowl.

If your weeks are a blur of carpools, Zoom calls, and last-minute dinners, this pasta salad is here to be your lifesaver. It’s simple, hearty, and just fancy enough to bring to a Thanksgiving table without breaking a sweat.

Why You’ll Love This Fall Pasta Salad

• Set it and forget it roasting magic. Most of the work happens in the oven while you do literally anything else.
• Sweet + savory perfection. Caramelized squash, apples, and a tangy dressing bring balance to every bite.
• Make-ahead friendly. You can prep this salad in advance—just add the goat cheese and dressing before serving.
• A total crowd-pleaser. Whether it’s a holiday potluck or Tuesday night dinner, this dish always disappears fast.

Ingredients You’ll Need

Here’s what makes this Fall Pasta Salad with Butternut Squash and Brussels so irresistible:

Salad Ingredients

• Pasta: Short pasta with nooks (like rotini or penne) works best for holding onto the dressing. Chickpea or lentil pasta adds protein.
• Butternut Squash: Sweet, caramelized goodness. Use pre-cut for ease, or swap in sweet potatoes.
• Brussels Sprouts: Those “little cabbages” roast into nutty perfection.
• Apple: Honeycrisp adds just the right sweetness, but any apple works.
• Fresh Thyme: Brings that earthy, cozy fall vibe. Sub with dried thyme, rosemary, or sage if needed.
• Goat Cheese: Creamy, tangy, and dreamy. Feta works too.
• Olive Oil, Salt & Pepper: The simple flavor enhancers.
• Dried Cranberries (optional): For a touch of sweetness.

Maple Balsamic Dressing

• Olive oil
• Balsamic vinegar
• Maple syrup (or honey)
• Dijon mustard
• Garlic
• Salt & pepper

How to Make Fall Pasta Salad

This recipe is straightforward and forgiving—perfect for busy cooks who still want something special.

Step 1: Roast the veggies.
Preheat the oven to 400℉. Dice squash, Brussels, and apple. Toss the squash and Brussels with olive oil, thyme, salt, and pepper. Roast for 20 minutes, then add the apple and cook another 10–15 minutes until everything is fork-tender.

Step 2: Cook the pasta.
While the veggies roast, boil your pasta in salted water until al dente. Drain, reserving a splash of pasta water. Toss with a drizzle of olive oil to keep it from sticking while it cools.

Step 3: Whisk the dressing.
In a small bowl, whisk together olive oil, balsamic, maple syrup, Dijon, garlic, salt, and pepper until smooth.

Step 4: Assemble the salad.
In a large bowl, combine pasta, roasted veggies, goat cheese, and cranberries. Pour on the dressing and toss well.

👉 Pro tip: If making ahead, wait to add goat cheese and dressing until right before serving.

Helpful Tips

• Color boost: Use tri-colored pasta for a Thanksgiving-ready salad that looks as festive as it tastes.
• Kid-friendly swap: Skip the Brussels (I know, picky eaters…) and add extra apples or squash.
• Extra crunch: Toasted pecans or walnuts take this salad to the next level.

FAQs About Fall Pasta Salad

Bringing It All Together

This Fall Pasta Salad is cozy, colorful, and versatile enough to be the star of your dinner table or the perfect side at your holiday feast. Whether you’re meal prepping for the week or bringing a dish to Thanksgiving, it’s a guaranteed hit. And trust me—your kitchen will smell like a warm autumn hug while those veggies roast.

So grab your favorite bowl, pour yourself a glass of something cozy, and let’s make fall a little more delicious together.

More Cozy Recipes to Try This Fall

If you loved this Fall Pasta Salad with Butternut Squash and Brussels, you’ll definitely enjoy these other comforting and seasonal recipes. They’re just as hearty, flavorful, and perfect for cooler days:

• Warm up with a bowl of Crockpot Pumpkin Chili—a cozy and hearty dish that’s ideal for chilly evenings.
• Sweeten your table with this irresistible Apple Crisp in the Crockpot, a fall dessert that practically makes itself.
• For another autumn-inspired pasta dish, try the creamy and flavorful Pumpkin Feta Pasta.
• Looking for a show-stopping side? These Stuffed Mini Pumpkins are festive, delicious, and perfect for holiday gatherings.

💌 I’d love to hear what you think! If you try this recipe, please leave a review below—it helps other home cooks (and it makes my day!). And don’t forget to follow me on Pinterest for even more comforting slow cooker, air fryer, and cozy seasonal recipes to keep your table full of flavor all year long.

Fall Pasta Salad with Butternut Squash and Brussels

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• Author: Mounia
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Fall Pasta Salad with butternut squash and Brussels sprouts is packed with roasted veggies, apples, goat cheese, and a maple balsamic dressing. A cozy, colorful dish that works as a side or main for autumn dinners, meal prep, or holiday gatherings.

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Ingredients

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Salad Ingredients:

• 12 oz short pasta (rotini, fusilli, penne, or bow-ties)

• 3 cups butternut squash, diced (fresh or pre-cut)

• 2 cups Brussels sprouts, halved

• 1 apple (Honeycrisp or preferred variety), diced

• 1–2 tbsp olive oil

• 1 tsp fresh thyme (or 1 tsp dried)

• ½ tsp kosher salt

• ¼ tsp black pepper

• 4 oz goat cheese, crumbled (or feta)

• ½ cup dried cranberries (optional)

Maple Balsamic Dressing:

• ⅓ cup extra-virgin olive oil

• 3 tbsp balsamic vinegar

• 1½ tbsp maple syrup (or honey)

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• ½ tsp kosher salt

• ¼ tsp black pepper

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Instructions

1. Roast the Veggies – Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast 20 minutes. Add diced apple and roast another 10–15 minutes, until tender.

2. Cook the Pasta – While veggies roast, bring salted water to a boil. Cook pasta according to package directions, 1–2 minutes less for al dente. Drain, reserving a splash of pasta water. Toss with olive oil to prevent sticking.

3. Make the Dressing – In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon, garlic, salt, and pepper until smooth.

4. Assemble the Salad – In a large bowl, combine pasta, roasted veggies, goat cheese, and cranberries (if using). Pour dressing over and toss until well coated.

5. Serve & Enjoy – Garnish with extra thyme or nuts if desired.

Notes

For a make-ahead version, keep dressing and goat cheese separate until ready to serve.
Sweet potatoes can replace butternut squash.
Add toasted pecans or walnuts for crunch.
Use tri-colored pasta for a festive holiday look.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad, Side Dish
• Method: Roasted + Mixed
• Cuisine: American

Nutrition

• Serving Size: 1 Serving
• Calories: 410 kcal
• Sugar: 10 g
• Sodium: 390 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 15 mg