Name: Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts & Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz dry pasta (rotini or similar); 2 cups Brussels sprouts, diced; 2 cups butternut squash, diced; 2 cups apple, diced (Honeycrisp suggested); 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 (or feta, for topping); ¼ cup dried cranberries (optional); For the 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

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This fall-inspired pasta salad is my go-to when I want something comforting, colorful, and packed with seasonal flavor. With roasted butternut squash, Brussels sprouts, crisp apples, creamy goat cheese, and a maple-dijon vinaigrette, this dish checks all the boxes for a cozy, satisfying meal or side. It’s vibrant, hearty, and full of texture—just what I crave in cooler months. Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts & Apples

Why You’ll Love This Recipe

I love how this recipe brings together savory and sweet elements in such a balanced way. The caramelized roasted veggies pair beautifully with the sweetness of apples and the tang of goat cheese. The maple-dijon vinaigrette gives everything a warm, flavorful coating without being too heavy. Plus, it’s versatile enough to serve as a side dish, light lunch, or even a vegetarian main course. And the best part? I can prep parts of it ahead of time for easy assembly later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz dry pasta (rotini or similar)
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (Honeycrisp suggested)
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 (or feta, for topping)
¼ cup dried cranberries (optional)

For the 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

Directions

I preheat the oven to 400 °F (200 °C) and line a baking sheet with greased parchment paper. Then I dice the butternut squash, Brussels sprouts, and apples.
I toss the Brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper, then roast them for 20 minutes. After that, I push the veggies to one side of the pan, add the diced apples, and roast everything for another 10–15 minutes until tender.
While the veggies are roasting, I cook the pasta in salted boiling water according to the package directions, usually shaving off a minute or two for an al dente finish. I drain it, save a bit of pasta water, and toss it with a drizzle of olive oil to prevent sticking while it cools.
I make the dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until it’s smooth and emulsified.
Once everything is cooled, I combine the pasta, roasted veggies and apples, goat cheese, and cranberries in a large bowl. I pour on the dressing and toss it all together until it’s evenly coated.
If I’m making this in advance, I hold off on adding the goat cheese and dressing until just before serving to keep it tasting fresh.

Servings and timing

This recipe makes about 4 to 6 servings, depending on portion size. It takes 15 minutes to prep and 30 minutes to cook, bringing the total time to around 45 minutes. It works great as a hearty lunch or a flavorful side dish at dinner.

Variations

I like switching things up depending on what I have on hand. Sometimes I swap the goat cheese for feta or use a different type of pasta with ridges to hold onto the dressing. When I want to boost the protein, I toss in some cooked chickpeas or lentils. Adding sunflower or pumpkin seeds gives it a nice crunch, and I’ve also sprinkled in pomegranate seeds for a juicy pop of flavor. It’s easy to make it my own.

Storage/Reheating

Leftover salad stores well in an airtight container in the refrigerator for 3–4 days. I usually keep the goat cheese and dressing separate if I’m planning to store it, and only mix them in right before eating. I don’t reheat it, since it’s best enjoyed cold or at room temperature, but I do let it sit out for a bit before serving to bring out the flavors.

FAQs

How can I make this recipe vegan?

I simply skip the goat cheese or replace it with a vegan cheese alternative. Everything else in the recipe is already plant-based.

Can I use frozen butternut squash?

Yes, I can use frozen squash in a pinch. I just make sure to thaw and pat it dry before roasting to avoid excess moisture.

What’s the best pasta shape for this salad?

I like using rotini or any pasta with grooves or ridges because it holds onto the dressing and other ingredients better.

Can I make this ahead of time?

Absolutely. I roast the vegetables and make the dressing in advance, then assemble everything just before serving for the best texture and flavor.

What apples work best for this salad?

I love using Honeycrisp because they’re sweet and crisp, but Fuji or Gala apples also work well.

Conclusion

This fall pasta salad is everything I want in a seasonal dish: hearty, colorful, full of texture, and bursting with flavor. Whether I’m serving it as a main dish or a festive side, it never fails to impress—and it’s just as delicious the next day. It’s a recipe I return to again and again once autumn hits.