There’s something about fall that calls for comfort and color in every meal — and this Fall Pasta Salad with Butternut Squash and Brussels Sprouts brings both beautifully together. It’s a dish that feels indulgent yet nourishing: roasted seasonal vegetables, crisp apples, tangy goat cheese, and tender pasta all tossed in a maple Dijon vinaigrette that perfectly balances sweet and savory.

It’s as lovely for a family dinner as it is for meal prep or a festive holiday table. Each bite delivers creamy, crunchy, and cozy flavors that taste like autumn in a bowl. Whether you’re serving it warm or chilled, this salad brings out the best of the season’s produce in a dish that’s hearty enough for dinner yet light enough for lunch.

Why You’ll Love It

Perfect balance of cozy and healthy: Comforting roasted vegetables paired with light, fresh flavors.
Full of fall produce: Butternut squash, Brussels sprouts, apples, and thyme — seasonal and colorful.
Easy to make ahead: Perfect for meal prep, potlucks, or Thanksgiving sides.
Versatile & vegetarian: Delicious as a main dish or hearty side.
Beautiful presentation: Every ingredient adds texture and vibrant color — ideal for Pinterest boards!

Time Needed

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8

Ingredients

For the Salad:

8 oz rotini pasta (or any pasta with ridges)
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups honeycrisp apple, diced
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
4 oz goat cheese, crumbled (or feta)
¼ cup dried cranberries (optional)

For the Maple Dijon Dressing:

⅓ cup 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

Step-by-Step Instructions

Roast the vegetables Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes, then add the diced apples and continue baking for 10–15 minutes until everything is fork-tender and golden.
Cook the pasta Meanwhile, cook the pasta in salted boiling water until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside to cool slightly.
Make the dressing In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until well blended.
Assemble the salad In a large mixing bowl, combine pasta, roasted vegetables, apples, goat cheese, and cranberries. Pour the maple Dijon dressing over top and toss gently until everything is well coated.
Serve and enjoy Serve slightly warm for a cozy meal, or chill for a refreshing fall lunch. Add an extra sprinkle of goat cheese before serving for extra creaminess.

Variations to Try

Protein Boost: Add chickpeas or grilled chicken for extra staying power.
Nutty Crunch: Toss in toasted pecans or walnuts for texture and depth.
Cheese Swap: Use feta or shaved Parmesan for a saltier, tangier flavor.
Warm Version: Serve immediately after tossing while the pasta and veggies are still warm — perfect for cozy dinners.

Tips from Chef Emma

Use a pasta shape with grooves to hold onto the dressing better.
Let the roasted veggies cool slightly before mixing to prevent the goat cheese from melting completely.
If making ahead, add the dressing and cheese right before serving for the best texture.
For extra flavor, roast the veggies with a drizzle of maple syrup or sprinkle of smoked paprika.

Nutrition Info per Serving

Serving Size: 1½ cups
Calories: 310
Carbohydrates: 42g
Sugars: 10g
Fat: 12g
Protein: 8g
Sodium: 340mg

Frequently Asked Questions

Q: Can I serve this salad warm or cold?
A: Both! It’s delicious warm as a cozy main dish or chilled as a refreshing side or lunch.
Q: Can I make this ahead of time?
A: Yes — roast the veggies and cook the pasta ahead, then assemble just before serving with fresh cheese and dressing.
Q: What can I use instead of goat cheese?
A: Feta, ricotta salata, or even crumbled blue cheese make great alternatives.
Q: How long does it keep in the fridge?
A: Stored in an airtight container, it keeps well for up to 3–4 days.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is more than just a side dish — it’s a celebration of fall flavors. Cozy roasted vegetables meet bright, tangy dressing and creamy cheese in a dish that feels both wholesome and indulgent. It’s the kind of recipe that’s perfect for any table, any time of year. Save this autumn-inspired salad to your Pinterest board — it’s guaranteed to become a seasonal favorite!