Fall pasta salad with squash

This fall pasta salad brings together the sweet earthiness of roasted butternut squash and Brussels sprouts with the crisp freshness of apples and a tangy maple dressing. It’s a colorful, satisfying dish that works well for casual dinners or holiday gatherings when you want something light but full of flavor.

I first made this after a farmer’s market run in early autumn. The combination of warm roasted squash and crisp apple made it an instant favorite in our house, especially when paired with tangy goat cheese. It quickly became my go-to for sharing with friends at potlucks.

Ingredients

• Rotini pasta: choose a good quality dried pasta that holds sauce well and does not get mushy
• Brussels sprouts: fresh and firm for roasting adds a nice bitterness to balance sweetness
• Butternut squash: ripe and bright orange for naturally sweet roasted flavor
• Honeycrisp apple: crisp and juicy so it stays fresh and crunchy in the salad
• Fresh thyme: if you can get fresh, it adds a subtle herbal note (dried works in a pinch)
• Extra virgin olive oil: rich and fruity enhances roasted flavors and dressing texture
• Kosher salt: brightens all ingredients without overpowering
• Black pepper: freshly ground for a gentle heat
• Goat cheese: creamy and tangy crumbly cheese adds a luscious texture (feta works as alternative)
• Dried cranberries: optional for little bursts of sweetness and chewy texture
• Balsamic vinegar: choose a quality dark one for depth in the dressing
• Dijon mustard: smooth and piquant emulsifies the dressing
• Maple syrup: use pure maple syrup for natural sweetness and a slight woodsy flavor
• Garlic: fresh minced garlic for aromatic complexity

Instructions

Build The Roasted Veggies:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper that has been lightly greased. Dice your butternut squash and Brussels sprouts into similar-sized pieces to ensure even roasting. Toss them with two tablespoons of extra virgin olive oil, fresh thyme, salt, and pepper until fully coated. Spread them out evenly on the baking sheet so they roast instead of steam. Roast for twenty minutes until they start to caramelize and turn tender.

Add The Apples:

After the initial roasting of the squash and Brussels, push them over on the baking sheet to one side so you can add the diced honeycrisp apples in an even layer. Return the sheet to the oven and roast for another ten to fifteen minutes until the apples are softened but still hold their shape and the vegetables are fork tender.

Cook The Pasta:

While the veggies roast, bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until just al dente. Drain and reserve about one tablespoon of the pasta cooking water. Toss the pasta with a little olive oil or the reserved pasta water to prevent sticking and set aside to cool.

Make The Maple Balsamic Dressing:

In a small bowl whisk together one third cup of extra virgin olive oil, a quarter cup of balsamic vinegar, one tablespoon of Dijon mustard, one tablespoon of pure maple syrup, one minced clove of garlic, half a teaspoon kosher salt, and a quarter teaspoon black pepper. Whisk until the dressing is well emulsified and slightly thickened.

Assemble The Salad:

Allow the roasted vegetables and apples to cool slightly. In a large bowl combine the cooled pasta, roasted veggies and apples, crumbled goat cheese, and dried cranberries if using. Pour the maple balsamic dressing over and gently toss everything together until evenly coated. Adjust seasoning or add more dressing if needed before serving.

I am particularly fond of the maple balsamic dressing because it brings all the ingredients together with a sweet and tangy glaze that feels unmistakably autumnal. This dish always reminds me of cozy weekends spent with family around the kitchen table enjoying seasonal harvests and sharing stories.

Storage tips

To keep your pasta salad fresh store it in an airtight container in the refrigerator for up to three days. If preparing ahead, keep the dressing and goat cheese separate and combine right before serving to prevent sogginess and maintain vibrant flavors. Leftovers also reheat well if you prefer it warm.

Ingredient swaps

You can swap out the Brussels sprouts for broccoli florets or even roasted cauliflower if preferred. For cheese alternatives use feta or shaved parmesan to keep the tangy note. If you want to lighten it up try using whole wheat pasta or a gluten free variety that holds up well.

Serving ideas

Serve this salad alongside grilled chicken or roasted turkey for a bright side dish. It also pairs wonderfully with hearty soups or can be piled onto a bed of greens for a fuller entrée style salad. Garnish with toasted pecans or pumpkin seeds to add extra crunch and a nutty finish.

This colorful pasta salad is perfect for showcasing autumn flavors and will quickly become a favorite in your recipe rotation.

Frequently Asked Recipe Questions

→ What pasta works best for this dish?

Rotini or similarly shaped pasta holds the dressing and ingredients well, making for even flavor distribution.

→ Can I prepare the salad ahead of time?

Yes, roast the vegetables and cook the pasta in advance, but add the goat cheese and dressing just before serving to keep textures fresh.

→ How do I roast the vegetables evenly?

Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper; roast on parchment-lined sheet for 20 minutes; then add apples and roast another 10-15 minutes until fork tender.

→ What can I use instead of goat cheese?

Feta cheese works well as a tangy alternative that complements the roasted vegetables and dressing.

→ Is the maple dressing sweet or savory?

The dressing balances sweetness from maple syrup with the tang of balsamic vinegar and the sharpness of dijon mustard, creating a well-rounded flavor.

→ Can dried cranberries be omitted?

Absolutely, they are optional but add a nice chewy texture and fruity contrast to the salad.