Description
This Roasted Veggie Fall Pasta Salad is packed with roasted Brussels sprouts, butternut squash, crisp apples, tender pasta, and creamy goat cheese, all tossed in a maple Dijon vinaigrette. It’s cozy, colorful, and perfect for fall gatherings, meal prep, or an easy lunch.
Ingredients
For the Salad
8 oz rotini pasta, dry
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (Honeycrisp recommended)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese, crumbled (or feta)
¼ cup dried cranberries (optional)
For the Maple Dijon Dressing
⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Add diced butternut squash and Brussels sprouts to the baking sheet. Toss with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
Push vegetables to one side, add diced apples, and roast for another 10–15 minutes until fork-tender. Let cool slightly.
Meanwhile, cook pasta in salted boiling water according to package directions. Drain and toss with a small drizzle of olive oil. Let cool.
In a small bowl, whisk together all dressing ingredients until smooth and emulsified.
In a large bowl, combine pasta, roasted vegetables, goat cheese, and dried cranberries.
Pour dressing over the salad and toss gently until well coated. Serve immediately or chill before serving.
Notes
For best texture, add the goat cheese and dressing just before serving if making ahead.
Pasta shapes with grooves, like rotini, help hold the dressing in every bite.
This salad can be served slightly warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Lunch
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 25 mg