Fall Pasta Salad with Butternut Squash and Brussels
Savor the essence of fall with this vibrant Fall Pasta Salad featuring roasted butternut squash and Brussels sprouts. The combination of warm, earthy flavors and a delightful crunch makes it a perfect dish for family gatherings or cozy evenings. Tossed in a light dressing of balsamic vinegar and maple syrup, this salad is both nourishing and visually stunning—a true celebration of autumn’s bounty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz (about 2 cups) pasta (fusilli or penne)
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables by peeling and cubing butternut squash and halving Brussels sprouts.
- In a large bowl, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender.
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Combine roasted vegetables with pasta in a large mixing bowl. Drizzle with balsamic vinegar and maple syrup, then gently toss to combine.
- Taste and adjust seasoning as needed. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg