This roasted fall pasta salad is a celebration of everything I love about the season—comforting flavors, warm colors, and cozy textures. It brings together tender roasted butternut squash, caramelized Brussels sprouts, and sweet crisp apples, tossed with pasta and creamy goat cheese. A maple-Dijon vinaigrette ties it all together with a tangy, sweet finish. Whether I’m prepping it as a hearty lunch or serving it as a side for dinner, this salad always hits the mark.
Why You’ll Love This Recipe
I love how this salad packs in the best seasonal produce into one colorful bowl. The roasted veggies give it a warm, comforting bite while the apples and dried cranberries add a touch of sweetness. The goat cheese gives it a creamy contrast, and the maple-Dijon dressing is something I keep coming back to—it’s tangy, slightly sweet, and absolutely delicious. It’s perfect for make-ahead lunches, potlucks, or even as a festive holiday side dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz dry pasta (rotini recommended)
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2 cups Brussels sprouts, diced
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2 cups butternut squash, diced
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2 cups apple, diced (Honeycrisp works well)
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1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
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2 tablespoons extra-virgin olive oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
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4 oz goat cheese (or substitute feta), more for topping
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¼ cup dried cranberries (optional)
For the Maple Dijon Vinaigrette:
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⅓ cup extra-virgin olive oil
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¼ cup balsamic vinegar
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1 tablespoon Dijon mustard
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1 tablespoon maple syrup
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1 clove garlic, minced
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½ teaspoon kosher salt
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¼ teaspoon black pepper
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Then I dice the butternut squash, Brussels sprouts, and apple.
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I toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. I roast them for about 20 minutes. Then I add the diced apples and roast everything together for another 10–15 minutes, until fork-tender.
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While the veggies roast, I cook the pasta in salted boiling water according to package directions—just a minute or two less for that perfect al dente bite. After draining, I toss it with a little olive oil or a splash of pasta water and let it cool.
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I whisk together the vinaigrette ingredients until everything is smooth and emulsified.
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Once everything has cooled, I combine the pasta, roasted veggies, goat cheese, and cranberries (if I’m using them) in a big bowl. I pour in the dressing and give it all a good toss.
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If I’m making this ahead of time, I wait to add the goat cheese and dressing until just before serving. That way, the textures stay fresh and the flavors pop.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
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I sometimes swap the goat cheese for feta when I want a saltier kick, or use a plant-based cheese to make it vegan.
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If I want extra crunch, I top it with toasted pumpkin seeds or sunflower seeds.
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A pinch of chili flakes gives the salad a gentle heat, which I love with the sweet apples.
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Any pasta with twists or grooves like fusilli or penne works well to soak up that vinaigrette.
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I can easily make it gluten-free by using gluten-free pasta.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer to enjoy this salad at room temperature, but if I want it warm, I gently heat it in a skillet or microwave for a short time. I usually add the goat cheese and dressing fresh if I know I’ll be storing some for later—it keeps everything vibrant and flavorful.
FAQs
How do I keep the pasta from getting soggy?
I like to slightly undercook the pasta—just a minute or two less than package directions. Then I cool it down before tossing with the dressing to help it hold its shape.
Can I make this salad vegan?
Yes! I just swap out the goat cheese for a plant-based alternative and make sure my pasta doesn’t contain eggs.
Can I roast the vegetables in advance?
Absolutely. I often roast the vegetables a day ahead and keep them refrigerated. I just let them come to room temperature or give them a quick reheat before assembling the salad.
What apples work best in this salad?
I prefer Honeycrisp apples because they’re crisp and sweet, but Gala or Fuji apples work well too. I just avoid apples that get mealy when roasted.
What’s the best way to serve this—warm or cold?
I enjoy it both ways. Warm gives it a comforting feel, especially on chilly days. But it also tastes fantastic cold or at room temperature, which makes it ideal for meal prep and gatherings.
Conclusion
This roasted fall pasta salad is one of those dishes I keep on rotation as soon as the leaves start to change. It’s hearty, flavorful, and full of seasonal goodness. The textures and colors make it feel festive enough for the holidays, but it’s simple enough for a weekday lunch. I love how flexible it is—easy to make ahead, adaptable for different diets, and always satisfying.
Print
Roasted Fall Pasta Salad with Butternut Squash and Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4‑6 servings
- Category: Appetizer & Side Dish / Lunch
- Method: Roasting, Boiling, Tossing
- Cuisine: American / Seasonal Fall
- Diet: Vegetarian
Description
A hearty fall pasta salad featuring roasted butternut squash, Brussels sprouts, and crisp apples, tossed with goat cheese and a maple‑Dijon vinaigrette.
Ingredients
- 8 oz dry pasta (rotini recommended)
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups apple, diced (Honeycrisp works well)
- 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 substitute feta), more for topping
- ¼ cup dried cranberries (optional)
- For the Maple Dijon Vinaigrette:
- 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 (200 °C). Grease a baking sheet with parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
- Toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper; roast for about 20 minutes. Then move the vegetables aside on the baking sheet, add the apples, and roast another 10‑15 minutes or until everything is fork‑tender.
- While the veggies roast, cook the pasta in salted boiling water according to package instructions (for al dente, cook 1‑2 minutes less). Drain, optionally saving a tablespoon of pasta water, and toss the pasta with a little olive oil or pasta water. Let it cool.
- Make the maple Dijon vinaigrette by whisking together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until emulsified.
- Once the roasted vegetables have cooled, assemble the salad: in a large bowl combine the cooled pasta, roasted veggies, goat cheese, and dried cranberries (if using). Pour on the dressing and toss to coat evenly.
- If making in advance, wait to add the goat cheese and dressing until just before serving to keep textures and flavors at their best.
Notes
- Use a pasta shape with grooves or twists (rotini, fusilli, penne, bow‑tie) to help the dressing cling.
- You can substitute feta for goat cheese, or use plant‑based cheese to make it vegan.
- To reduce prep time, roast vegetables and make dressing ahead of time.
- Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
- If you like a bit of heat, add chili pepper flakes. For more crunch, top with pumpkin seeds, pine nuts, or sunflower seeds.
