Fall Pasta Salad
A vibrant salad featuring roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese, all tossed with a delightful maple dijon dressing.
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.
Notes
This salad can be served at room temperature, making it great for potlucks. Garnish with extra fresh thyme or toasted walnuts for additional crunch.