Description
A fall‑inspired pasta salad loaded with roasted butternut squash, Brussels sprouts, crisp apples, fresh thyme, and tossed with goat cheese and a maple‑dijon vinaigrette.
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
Instructions
- Preheat the oven to 400 °F (200 °C). Prepare a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
- Toss the butternut squash and Brussels sprouts in olive oil, fresh thyme, salt, and pepper, then roast in the oven for 20 minutes. After 20 minutes, push veggies to one side of the pan, add the diced apples, and roast another 10‑15 minutes or until all are fork tender.
- While veggies are roasting, cook the pasta in salted boiling water according to package instructions (or 1‑2 minutes less for al dente). Drain, saving about a tablespoon of pasta water, toss pasta with a drizzle of olive oil or with a little pasta water, then let it cool.
- Make the maple‑dijon dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Once roasted veggies and apples are cooled, assemble salad: in a large bowl, combine cooled pasta, roasted veggies & apples, goat cheese, and dried cranberries (if using). Pour on dressing and toss to coat everything evenly.
- If preparing in advance, wait to add goat cheese and dressing until just before serving to maintain freshness.
Notes
- Add a bit of olive oil to the pasta right after draining to prevent sticking.
- If making ahead, roast vegetables and make dressing in advance; add goat cheese and dressing just before serving.
- Choose a pasta shape with grooves or ridges to hold more dressing.
- Substitute fresh thyme with 1 tsp dried thyme if that’s what you have.
- Vary the recipe by adding seeds (pumpkin, sunflower), pomegranate seeds, or a plant‑based protein to make it more filling.
- Vegetables storage: leftover salad keeps in the fridge for 3‑4 days.
