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.
