This Fall Pasta Salad brings together roasted butternut squash, crispy Brussels sprouts, and sweet apples in one colorful bowl that tastes like autumn on a plate. I started making this recipe three years ago when I needed something fresh yet substantial for a friendsgiving potluck, and it quickly became my most-requested contribution to every fall gathering.
Table of Contents
Ingredients for Fall Pasta Salad
I always start with rotini pasta because those spiral grooves catch the dressing beautifully, though any short pasta shape works well. For the butternut squash, my go-to shortcut is buying pre-cut cubes from the produce section to save at least 10 minutes of prep time. When selecting Brussels sprouts, I look for tight, bright green heads that feel firm and heavy for their size.
For the Salad:
- 8 oz dry pasta (rotini recommended for best dressing coverage)
- 2 cups Brussels sprouts, diced into 3/4-inch pieces
- 2 cups butternut squash, diced into 3/4-inch cubes (I recommend pre-cut to save time)
- 2 cups apple, diced into 3/4-inch pieces (Honeycrisp or Granny Smith work beautifully)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 oz goat cheese, crumbled at room temperature (feta cheese works as a substitute)
- 1/4 cup dried cranberries (optional but adds lovely sweetness)
For Maple Dijon Vinaigrette:
- 1/3 cup extra-virgin olive oil (I usually choose a mild variety for this dressing)
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup (in my experience, real maple syrup makes a noticeable difference)
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
I recommend prepping all your vegetables before you start cooking so everything flows smoothly. In my experience, having everything ready makes this recipe feel effortless even on busy evenings.
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the diced butternut squash and Brussels sprouts with 2 tablespoons olive oil, fresh thyme, salt, and pepper until evenly coated. Spread them in a single layer and roast for 20 minutes until the edges start turning golden brown.
Step 2: While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta using a colander, reserving about 2 tablespoons of pasta water, then toss with either a drizzle of olive oil or the reserved pasta water to prevent sticking. Let it cool to room temperature, about 10 minutes.
Step 3: After the initial 20 minutes of roasting, push the vegetables to one side of the baking sheet and add the diced apples to the cleared space. Continue roasting for another 10-15 minutes until everything is fork-tender and caramelized. Pro tip: Check at 30 minutes total – squash should pierce easily with a fork, Brussels sprouts should have golden-brown edges, and apples should be tender but still hold their shape.
Step 4: Make the maple dijon vinaigrette by whisking together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl for about 1 minute until the dressing looks smooth and emulsified.
Step 5: Once the roasted vegetables have cooled for 5-10 minutes until just warm to the touch, combine the pasta, roasted vegetables, room temperature goat cheese, and dried cranberries in a large bowl. Pour the dressing over everything and toss gently until all ingredients are well coated and glossy.
Perfect Pairings for Fall Pasta Salad
This vibrant pasta salad balances sweet and savory flavors beautifully, making it versatile enough to pair with various proteins and sides.
Maple Glazed Chicken with Sweet Potatoes: The maple notes in both dishes create a harmonious autumn flavor profile, while the protein-rich chicken transforms this pasta salad into a complete, satisfying meal perfect for fall gatherings.
Herb-Roasted Chicken in Creamy White Wine Sauce: The herbaceous notes complement the thyme in the pasta salad, and the creamy sauce provides wonderful richness that pairs beautifully with the tangy maple dijon dressing.
Autumn Wild Rice Soup: A warm, hearty soup creates wonderful temperature contrast with the room-temperature salad, and both dishes celebrate seasonal fall ingredients for a cohesive autumn menu.
Pumpkin Chili: This vegetarian option adds warmth and protein while maintaining the fresh, seasonal feel of the salad, making it ideal for meatless fall dinners or Thanksgiving gatherings.
Greek Turkey Meatballs with Tzatziki: These lighter meatballs provide satisfying protein without overwhelming the delicate fall flavors, and the cool tzatziki adds refreshing contrast to the roasted vegetables.
Crusty Whole Grain Bread: Fresh bread is perfect for soaking up any extra maple dijon dressing at the bottom of your bowl, and the nutty grain flavors complement the roasted vegetables beautifully.
Storage & Serving Tips
Store leftover fall pasta salad in an airtight container in the refrigerator for up to 3-4 days. I recommend keeping extra dressing and goat cheese separate if you’re meal prepping, then adding them just before serving to maintain the best texture and freshness. The dressing may separate slightly during storage, so give it a quick whisk before using.
This pasta salad actually tastes better after sitting for a few hours as the flavors meld together. Serve it at room temperature or slightly chilled for the best taste. Pro tip: Let it sit out for 15-20 minutes before serving if it’s been refrigerated, as the olive oil in the dressing can solidify when cold.
You can easily transform this into a heartier main course by adding shredded rotisserie chicken from our Smothered Chicken and Rice recipe, grilled salmon, or chickpeas for plant-based protein. It’s also incredibly versatile for different seasons by swapping butternut squash for sweet potatoes or adding toasted pecans for extra crunch.
FAQs
Can I make this pasta salad ahead of time?
Yes! Prepare all components up to 24 hours in advance, but wait to add the goat cheese and dressing until 1-2 hours before serving to maintain the best texture and prevent the pasta from absorbing too much dressing.
What’s the best substitute for goat cheese if I don’t like it?
Crumbled feta cheese works wonderfully and provides a similar tangy, creamy element. For a milder option, try cubed fresh mozzarella, or make it vegan by using cashew cheese or simply omitting the cheese altogether.
How do I keep the apples from browning?
Toss the diced apples with a little lemon juice before roasting, or add them to the salad right before serving. The acidity from the balsamic vinegar in the dressing also helps prevent browning once everything is combined.
Fall Pasta Salad with Butternut Squash and Brussels
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper. Toss diced butternut squash and Brussels sprouts with 2 tablespoons olive oil, fresh thyme, salt, and pepper until evenly coated. Spread in a single layer and roast for 20 minutes until edges start turning golden brown.
- While vegetables roast, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain pasta using a colander, reserving 2 tablespoons pasta water, then toss with either a drizzle of olive oil or the reserved pasta water to prevent sticking. Let cool to room temperature, about 10 minutes.
- After initial 20 minutes of roasting, push vegetables to one side of baking sheet and add diced apples to the cleared space. Continue roasting for another 10-15 minutes until everything is fork-tender and caramelized. Check at 30 minutes total – squash should pierce easily with a fork, Brussels sprouts should have golden-brown edges, and apples should be tender but still hold their shape.
- Make maple dijon vinaigrette by whisking together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl for about 1 minute until smooth and emulsified.
- Once roasted vegetables have cooled for 5-10 minutes until just warm to the touch, combine pasta, roasted vegetables, room temperature goat cheese, and dried cranberries in a large bowl. Pour dressing over everything and toss gently until all ingredients are well coated.
