Fall Pasta Salad with Butternut Squash and Brussels
Fall Pasta Salad combines rotini with roasted butternut squash and Brussels sprouts.
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
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.
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.