Fall Pasta Salad with Butternut Squash and Brussels brings together tender rotini, caramelized seasonal vegetables, sweet dried cranberries, salty feta, and crunchy toasted pecans. A maple Dijon dressing ties everything together with the perfect balance of tangy, sweet, and savory flavor.
Serve this colorful autumn pasta salad slightly warm, at room temperature, or chilled. It’s an easy choice for family dinners, meal prep, potlucks, and holiday tables.
Why You’ll Love This Recipe
This salad captures so many classic fall flavors in one bowl. Roasting brings out the natural sweetness of butternut squash while giving Brussels sprouts deliciously browned, caramelized edges.
The textures are just as appealing. Rotini catches the maple Dijon dressing in its spirals, dried cranberries add a chewy sweetness, feta contributes creamy saltiness, and toasted pecans provide plenty of crunch.
This butternut squash pasta salad is also flexible enough to serve in different ways. Enjoy it as a satisfying lunch, a colorful side dish, or a festive Thanksgiving pasta salad alongside your favorite main courses.
Ingredients
- 12 ounces rotini pasta
- 3 cups butternut squash, peeled and cut into small cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup toasted pecans, roughly chopped
- 2 tablespoons fresh parsley, chopped
Maple Dijon Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Arrange the cubed butternut squash and halved Brussels sprouts on the baking sheet.
- Drizzle the vegetables with 1 tablespoon olive oil. Sprinkle with garlic powder, salt, and black pepper, then toss until evenly coated.
- Spread the vegetables into a single layer, leaving a little space between the pieces. This encourages roasting and caramelization instead of steaming.
- Roast for 25–30 minutes, turning the vegetables about halfway through. They’re ready when the squash is fork-tender and the Brussels sprouts have browned edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente.
- Drain the pasta thoroughly. For a cooler salad, briefly rinse it under cool water and allow all excess water to drain.
- Prepare the dressing by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
- Remove the roasted vegetables from the oven and allow them to cool for several minutes.
- Transfer the pasta to a large serving bowl. Add the roasted squash, Brussels sprouts, dried cranberries, feta, toasted pecans, and chopped parsley.
- Pour most of the maple Dijon dressing over the Fall Pasta Salad with Butternut Squash and Brussels.
- Toss gently so the dressing coats the pasta and vegetables without crushing the tender squash.
- Taste and add the remaining dressing as needed. Adjust the salt and pepper if desired.
- Serve slightly warm or at room temperature, or cover and refrigerate for approximately 30 minutes for a chilled pasta salad.
- Just before serving, gently toss again and garnish with additional feta, pecans, cranberries, or parsley if desired.
Tips & Tricks
Cut the butternut squash into relatively small, even cubes. Consistent sizing helps the pieces become tender at approximately the same time.
Give the vegetables enough room on the baking sheet. Crowding traps moisture and makes it harder to achieve the caramelized edges that give this roasted vegetable pasta salad its depth of flavor.
Cook the rotini only until al dente. Slightly firm pasta maintains its shape better when tossed with the vegetables and dressing.
Let the roasted vegetables cool briefly before combining them with the other ingredients. Extremely hot vegetables can soften the feta and warm the entire salad more than intended.
Toast the pecans before adding them. Just a few minutes of toasting can intensify their nutty flavor and improve their crunch.
Reserve some dressing until shortly before serving. Pasta absorbs dressing as it rests, so an extra splash can refresh the salad.
Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Category: Salad / Side Dish
Method: Roasting and Boiling
Cuisine: American-inspired
Difficulty: Easy
Dietary Notes: Vegetarian and halal-friendly when prepared with halal-suitable feta and Dijon mustard
Notes
Farfalle, penne, fusilli, or another short pasta can replace rotini.
Walnuts or pumpkin seeds make excellent alternatives to pecans. Pumpkin seeds are particularly useful if you want a nut-free version.
Goat cheese can replace feta for a softer, creamier flavor, provided the cheese meets your dietary requirements.
For additional greens, gently fold in baby spinach or arugula shortly before serving.
If preparing this autumn pasta salad for a holiday meal, reserve a little feta, cranberries, pecans, and parsley for sprinkling over the top just before serving.
Nutrition
Approximate nutrition per serving, based on 8 servings:
Calories: 350–390 kcal
Protein: 8–10g
Carbohydrates: 48–55g
Fat: 15–18g
Nutrition values are estimates and depend on the pasta, feta, dressing, and serving size.
FAQ
Can I make Fall Pasta Salad with Butternut Squash and Brussels ahead of time?
Yes. Prepare it several hours or up to a day ahead and refrigerate it in an airtight container. Reserve some dressing, pecans, and parsley to refresh the salad before serving.
Can I serve this fall pasta salad warm?
Absolutely. It’s delicious slightly warm, at room temperature, or chilled. Let the vegetables cool for just a few minutes after roasting if you prefer a warmer salad.
What pasta works best for autumn pasta salad?
Short pasta shapes such as rotini, fusilli, farfalle, and penne work particularly well. Their shapes hold the dressing and mix easily with the chopped vegetables.
Can I make this pasta salad without pecans?
Yes. Leave them out entirely or replace them with toasted pumpkin or sunflower seeds for additional crunch.
What can I substitute for feta cheese?
Goat cheese is an excellent alternative. You could also use a mild crumbled cheese or omit the cheese for a dairy-free version.
Is this a good Thanksgiving pasta salad?
It works especially well on an autumn or Thanksgiving table because it combines seasonal butternut squash and Brussels sprouts with cranberries, pecans, and maple Dijon dressing.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 3–4 days.
The pasta will gradually absorb the dressing, so toss leftovers with a small splash of olive oil, apple cider vinegar, or reserved maple Dijon dressing before serving.
For the best texture, store extra toasted pecans separately and add them immediately before eating. This keeps them crunchy.
Freezing isn’t recommended because cooked pasta, feta, and roasted vegetables can lose their ideal textures after thawing.
Similar Recipes
Fall Pasta Salad with Butternut Squash and Brussels
Ingredients
- – 12 ounces rotini pasta
- – 3 cups butternut squash peeled and cut into small cubes
- – 2 cups Brussels sprouts trimmed and halved
- – 1 tablespoon olive oil
- – 1 teaspoon garlic powder
- – 1/2 teaspoon salt
- – 1/4 teaspoon freshly ground black pepper
- – 1/2 cup dried cranberries
- – 1/2 cup crumbled feta cheese
- – 1/3 cup toasted pecans roughly chopped
- – 2 tablespoons fresh parsley chopped
Maple Dijon Dressing
- – 1/4 cup olive oil
- – 2 tablespoons apple cider vinegar
- – 1 tablespoon maple syrup
- – 1 tablespoon Dijon mustard
- – 1 small garlic clove finely minced
- – 1/4 teaspoon salt
- – 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Arrange the cubed butternut squash and halved Brussels sprouts on the baking sheet.
- Drizzle the vegetables with 1 tablespoon olive oil. Sprinkle with garlic powder, salt, and black pepper, then toss until evenly coated.
- Spread the vegetables into a single layer, leaving a little space between the pieces. This encourages roasting and caramelization instead of steaming.
- Roast for 25–30 minutes, turning the vegetables about halfway through. They’re ready when the squash is fork-tender and the Brussels sprouts have browned edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente.
- Drain the pasta thoroughly. For a cooler salad, briefly rinse it under cool water and allow all excess water to drain.
- Prepare the dressing by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
- Remove the roasted vegetables from the oven and allow them to cool for several minutes.
- Transfer the pasta to a large serving bowl. Add the roasted squash, Brussels sprouts, dried cranberries, feta, toasted pecans, and chopped parsley.
- Pour most of the maple Dijon dressing over the Fall Pasta Salad with Butternut Squash and Brussels.
- Toss gently so the dressing coats the pasta and vegetables without crushing the tender squash.
- Taste and add the remaining dressing as needed. Adjust the salt and pepper if desired.
- Serve slightly warm or at room temperature, or cover and refrigerate for approximately 30 minutes for a chilled pasta salad.
- Just before serving, gently toss again and garnish with additional feta, pecans, cranberries, or parsley if desired.
Notes
Walnuts or pumpkin seeds make excellent alternatives to pecans. Pumpkin seeds are particularly useful if you want a nut-free version.
Goat cheese can replace feta for a softer, creamier flavor, provided the cheese meets your dietary requirements.
For additional greens, gently fold in baby spinach or arugula shortly before serving.
Conclusion
Fall Pasta Salad with Butternut Squash and Brussels combines the colors, textures, and flavors of autumn in one satisfying dish. Sweet roasted squash, caramelized Brussels sprouts, tart cranberries, salty feta, and toasted pecans complement the tangy-sweet maple Dijon dressing beautifully.
Whether you’re preparing a casual lunch or looking for a colorful fall side dish for a holiday table, this salad can be made ahead and served warm, room temperature, or chilled.