Cozy Fall Pasta Salad with Butternut Squash and Brussels

This cozy Fall Pasta Salad with Butternut Squash and Brussels was born from one of my favorite weekend rituals: visiting the farmer’s market. The stalls were overflowing with baskets of apples, piles of golden squash, and bundles of fresh herbs that carried the earthy scent of the season.

I remember wandering through the rows on a crisp morning, sipping warm cider, and feeling inspired by all the colors around me: deep oranges, bright greens, and ruby reds.

That day, I let the market guide my menu. I filled my bag with Brussels sprouts, a beautiful squash, and the sweetest Honeycrisp apples I could find. Back in the kitchen, the roasting vegetables filled the house with an aroma that felt instantly comforting. The apples softened in the oven, their sweetness balancing the savory sprouts, while thyme tied everything together in a fragrant embrace.

Cooking this salad felt almost like painting, with each ingredient adding its own brushstroke of flavor and color. Tossed with pasta, creamy goat cheese, and a maple Dijon vinaigrette, the dish came alive. It wasn’t just a salad. It felt like autumn itself, simple yet vibrant, nourishing yet festive.

Short Description

A hearty and colorful pasta salad filled with roasted butternut squash, Brussels sprouts, crisp apple, creamy goat cheese, and a maple Dijon vinaigrette, perfect for cozy fall evenings or holiday gatherings.

Key Ingredients

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 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, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For Maple Dijon Vinaigrette Dressing

• 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

Tools Needed

• Large baking sheet with parchment paper
• Sharp knife and cutting board
• Large pot for pasta
• Measuring cups and spoons
• Mixing bowl
• Whisk or fork

Cooking Instructions

Step 1: Prepare the Oven and Ingredients
Preheat the oven to 400°F (200°C). Prepare a baking sheet with greased parchment paper for easy cleanup. Dice the butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables
Add the butternut squash and Brussels sprouts to the sheet pan and coat them in the olive oil, fresh thyme, and salt and pepper. Bake in the oven for 20 minutes. Scoot the vegetables over and add the apples. Cook another 10–15 minutes or until everything is fork tender. Cooking times will vary.

Step 3: Cook the Pasta
While the veggies roast, cook your pasta in a large pot according to the package instructions. You will bring water to a boil on medium-high heat, add some salt, and add the pasta to the salted water. If you prefer al dente pasta, cook it 1–2 minutes less than the box calls for, and stop the cooking process by immediately draining the excess water, saving about a tablespoon of the pasta water.

After you drain the pasta, toss it in a drizzle of olive oil or the extra pasta water and let it cool.

Step 4: Make the Dressing
While the pasta cooks, make the maple dressing by combining the dressing ingredients in a small bowl or measuring cup and whisking them together until well emulsified, about 1 minute.

Step 5: Assemble the Salad
When the veggies are done roasting, let them cool. Assemble the salad by adding the cooled pasta, roasted veggies, goat cheese, and dried cranberries (optional) to a large bowl. Pour on the dressing and toss to combine, making sure everything is well coated.

Why You’ll Love This Recipe

Bursting with fall flavors is sweet, savory, tangy, and creamy in one bite.

Perfectly balanced textures: tender pasta, roasted vegetables, crisp apples, and creamy cheese.

Versatile: works as a hearty vegetarian main or as a holiday side dish.

Make-ahead friendly, so it’s stress-free for busy weeknights or gatherings.

Packed with nutritious veggies and wholesome ingredients.

Mistakes to Avoid & Solutions

Overcooking pasta: This makes the salad mushy. Solution: Cook 1–2 minutes less than package directions.

Not cooling pasta: Warm pasta will melt the cheese too soon. Solution: Toss pasta with a little olive oil and let it cool fully before mixing.

Skipping parchment paper: Roasted veggies may stick. Solution: Always line your baking sheet.

Adding dressing too early: The salad can become soggy. Solution: Add dressing right before serving if prepping ahead.

Unevenly cut veggies: Leads to uneven roasting. Solution: Dice into similar-sized pieces for consistency.

Serving and Pairing Suggestions

Serve as a vegetarian main with crusty bread on the side.

Pair with roasted chicken, grilled salmon, or turkey for a full meal.

Perfect for potlucks, Thanksgiving tables, or cozy family dinners.

Style it plated individually or serve it family-style in a large bowl.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keep goat cheese and dressing separate if storing longer.

For best flavor, let the salad sit at room temperature for 10 minutes before eating.

Do not reheat; serve cold or at room temperature for best texture.

FAQs

1. Can I use a different pasta shape?
Yes, rotini works best, but penne, farfalle, or fusilli also hold dressing and mix-ins well.

2. Can I substitute goat cheese?
Absolutely. Feta cheese is a great option, or even shaved Parmesan for a sharper flavor.

3. Do I have to use apples?
No, pears are a lovely swap that brings a similar sweetness.

4. Can I make this salad vegan?
Yes, simply omit the cheese or use a plant-based cheese alternative.

5. What if I don’t like Brussels sprouts?
Try roasted broccoli or cauliflower instead; they roast beautifully and keep the fall vibes.

Tips & Tricks

If you are making this salad in advance, wait to add the goat cheese and dressing right before serving.

For festive occasions like Thanksgiving, try using a colorful pasta blend for extra visual appeal.

Use colorful pasta for a festive presentation.

Toasted nuts (like pecans or walnuts) make a great crunchy topping.

Roast the veggies ahead of time to save effort on busy days.

Taste the dressing and adjust; add more maple syrup for sweetness or more Dijon for tang.

Garnish with fresh herbs like parsley or thyme for an extra pop.

Recipe Variations

Harvest Chicken Pasta Salad: Add 2 cups of cooked, diced chicken breast for extra protein.

Vegan Fall Pasta Salad: Swap goat cheese for roasted chickpeas for a creamy yet dairy-free twist.

Spicy Maple Pasta Salad: Add ½ teaspoon red pepper flakes to the vinaigrette for heat.

Autumn Grain Bowl: Replace pasta with farro or quinoa for a nutty, gluten-free option.

Sweet & Savory Mix: Add candied pecans and roasted beets for a gourmet feel.

Final Thoughts

Cooking this salad always feels like bottling up the season of autumn into one bowl. Every bite reminds me of cozy evenings, colorful leaves, and the comfort of sharing food with loved ones. It’s a dish that brings warmth to the table, whether for a casual dinner at home or a festive holiday gathering.

The balance of flavors and textures makes it a recipe I return to again and again, not just because it’s delicious, but because it carries a story. And that’s the best kind of food, the kind that feels like a memory made edible.