Fall Pasta Salad
Fall brings with it a bounty of flavors, and this Fall Pasta Salad is a perfect celebration of the season. Picture this: roasted Brussels sprouts and sweet butternut squash, crisp apples, and creamy goat cheese—all tossed together with a delightful maple dijon dressing. This dish not only highlights autumnal produce but also serves as a vibrant centerpiece for any gathering. Whether it’s a cozy weeknight dinner or a large fall brunch, this recipe is destined to impress.
Reasons to try it
There are countless reasons to whip up this Fall Pasta Salad. For starters, it’s an incredibly versatile dish that shines as both a main course or a side. With the comforting flavors of roasted vegetables and the crunch of fresh apples, it’s a delightful multi-textural experience. Plus, it’s quick to prepare and packed with nutrients, thanks to the wholesome ingredients. Imagine serving it up at Thanksgiving or any fall gathering—your guests will appreciate its seasonal flair!
"Made this for a family gathering, and it was a hit! The flavors blend so well. Definitely the star of the table!" – A satisfied home cook
Preparing Fall Pasta Salad
This dish showcases a straightforward cooking process without compromising on flavor. Begin by roasting the Brussels sprouts and butternut squash to bring out their natural sweetness. Meanwhile, cook the pasta until al dente—perfect texture is key. Combine everything in a large bowl with fresh thyme, apples, and creamy goat cheese, then drizzle with that irresistible maple dijon dressing. It’s as simple as that!
What you’ll need
To create this delightful Fall Pasta Salad, gather the following ingredients:
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 1 large apple, diced (a tart variety like Granny Smith works well)
- 1/2 cup fresh thyme, finely chopped
- 8 ounces pasta (orecchiette or farfalle are great choices)
- 4 oz goat cheese, crumbled
- Maple dijon dressing (store-bought or homemade)
Feel free to swap the apples for pears or the goat cheese for feta if that fits your palate!
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the vegetables are roasting, cook your pasta according to the package instructions. Drain and let it cool.
- In a large bowl, combine the roasted Brussels sprouts and butternut squash with the diced apple, fresh thyme, and the cooled pasta.
- Sprinkle crumbled goat cheese over the top.
- Drizzle the entire salad with maple dijon dressing, gently toss to combine, and serve.
Best ways to enjoy it
This Fall Pasta Salad shines when served at room temperature, making it a great option for potlucks or outdoor meals. For an added flair, try garnishing with extra fresh thyme or a few toasted walnuts for crunch. Pair it with a simple green salad or some crusty bread to round out your meal.
Keeping leftovers fresh
Storing your leftover Fall Pasta Salad is a breeze. After serving, store the salad in an airtight container in the refrigerator. It will stay fresh for up to three days. If you plan to eat it later, consider keeping the dressing separate until you’re ready to serve to maintain the pasta’s texture.
If you’d like to freeze any leftovers, be aware that the texture of the pasta and roasted vegetables might change, but it can still be a tasty, hearty meal if properly stored.
Helpful cooking tips
To get the most out of this recipe, here are a few handy tips:
- When roasting the vegetables, ensure they’re in a single layer on the baking sheet to guarantee even cooking.
- For a little extra flavor, try adding minced garlic to the vegetables before roasting.
- If short on time, use pre-cubed butternut squash available at many grocery stores—this can save you valuable prep time.
Creative twists
Want a change-up? There are many ways you can give this recipe your personal touch. Substitute different cheeses, like aged cheddar or even blue cheese for a bolder flavor. Alternatively, try adding some dried cranberries or raisins for a hint of sweetness. For a protein boost, incorporating grilled chicken or chickpeas makes it a heartier dish.
Your questions answered
Q: How long does it take to make this dish?
A: From start to finish, the Fall Pasta Salad takes about 45 minutes to prepare, including roasting time.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the roasted veggies and pasta a day in advance. Just combine everything just before serving for the freshest taste.
Q: Is this recipe suitable for vegetarians?
A: Yes, it is entirely vegetarian—just be sure to check the dressing for any non-vegetarian ingredients if using store-bought.
Q: What do I do if I have nutritional restrictions?
A: You can easily adapt the recipe by using gluten-free pasta or substituting the goat cheese for a dairy-free alternative if needed.
This Fall Pasta Salad is not just a dish; it’s a seasonal experience bursting with flavors and textures that celebrate autumn. Perfectly easy to prepare, it’s bound to become a favorite at your fall gatherings!
Fall Pasta Salad
Ingredients
For the salad
- 2 cups Brussels sprouts, halved Fresh, trimmed Brussels sprouts.
- 2 cups butternut squash, peeled and cubed Can use pre-cubed for convenience.
- 1 large apple, diced A tart variety like Granny Smith works well.
- 1/2 cup fresh thyme, finely chopped Provides aromatic flavor.
- 8 ounces pasta Orecchiette or farfalle are great choices.
- 4 oz goat cheese, crumbled Can substitute with feta cheese if preferred.
- to taste olive oil For roasting vegetables.
- to taste salt
- to taste pepper
- to taste maple dijon dressing Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the vegetables are roasting, cook your pasta according to the package instructions. Drain and let it cool.
Assembly
- In a large bowl, combine the roasted Brussels sprouts and butternut squash with the diced apple, fresh thyme, and the cooled pasta.
- Sprinkle crumbled goat cheese over the top.
- Drizzle the entire salad with maple dijon dressing, gently toss to combine, and serve.
