Description
A delightful pasta salad combining roasted Brussels sprouts, butternut squash, and crisp apples, drizzled with a maple dijon dressing for a perfect fall dish.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 2 cups pasta (fusilli or penne recommended)
- 1 large apple, diced (such as Honeycrisp or Granny Smith)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 4 ounces creamy goat cheese, crumbled
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Spread the halved Brussels sprouts and diced butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, stirring halfway through.
- While the vegetables roast, cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, cooked pasta, diced apples, and fresh thyme. In a small bowl, whisk together the maple syrup, Dijon mustard, and additional olive oil. Drizzle over the salad and toss to combine. Top with crumbled goat cheese and serve warm or chilled.
Notes
To customize, consider adding nuts or seeds for crunch or using feta instead of goat cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, fall recipe, roasted vegetables, vegetarian salad