Introduction

This vibrant pasta salad combines the natural sweetness of butternut squash and apples with the earthiness of brussels sprouts and tangy goat cheese. Tossed in a maple Dijon vinaigrette, it’s a perfect dish for a light lunch or a colorful side at gatherings.

A close-up of a wooden bowl filled with three layers of food: the bottom layer is light brown rotini pasta with a firm texture, the middle layer includes bright orange cubes of roasted butternut squash and small green pieces of Brussels sprouts leaves, and the top layer is dotted with soft white crumbles of goat cheese and scattered dark red dried cranberries. The bowl is set on a white marbled surface, and a wooden spoon rests inside the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz rotini pasta, dry
2 cups brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple (Honeycrisp recommended), diced
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, plus more for topping (or feta cheese)
¼ cup dried cranberries (optional)
For the 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

Instructions

Step 1: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced brussels sprouts and butternut squash with salt and pepper. Sauté until tender and lightly caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
Step 3: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to make the vinaigrette dressing.
Step 4: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, diced apples, chopped thyme, and dried cranberries if using. Pour the vinaigrette over the salad and toss gently to coat.
Step 5: Crumble the goat cheese over the salad and toss lightly, reserving some cheese for topping. Adjust seasoning with more salt or pepper if needed.
Step 6: Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with additional goat cheese before serving.

Tips & Variations

Swap goat cheese with feta for a tangier flavor.
Add toasted walnuts or pecans for crunch.
Use dried thyme if fresh isn’t available, but use less as it’s more concentrated.
For a vegan version, omit cheese and add toasted pumpkin seeds instead.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting, but add the goat cheese fresh when serving to keep its texture. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A close-up view of a wooden bowl filled with a mixed pasta salad showing multiple layers: the bottom layer is light brown spiral rotini pasta, followed by scattered green and slightly wilted brussels sprout leaves, small cubes of bright orange sweet potatoes, and light brown apple pieces, topped with small white crumbles of goat cheese and a few dark red dried cranberries spread throughout. A wooden spoon is partially visible on the left side of the bowl. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or fusilli works well as it holds the dressing and ingredients nicely.

How do I prevent the apples from browning?

Toss the diced apples with a little lemon juice before adding them to the salad. This helps maintain their fresh color and crispness.

Roasted Butternut Pasta Salad with Cranberries and Goat Cheese Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

This vibrant Pasta Salad with Butternut is a delightful blend of tender rotini pasta, roasted butternut squash, and diced Brussels sprouts, complemented by crisp apples and tangy goat cheese. Tossed in a sweet and tangy maple Dijon vinaigrette, this salad balances savory, sweet, and fresh flavors, making it perfect as a hearty side dish or light main course.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Salad

8 oz dry rotini pasta
2 cups Brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple (Honeycrisp), diced
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 (or feta cheese), plus more for topping
¼ cup dried cranberries (optional)

For the 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

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
Prepare the Vegetables: While pasta is cooking, dice the Brussels sprouts and butternut squash into uniform pieces to ensure even cooking. Toss them with 2 tablespoons of extra-virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and chopped thyme.
Roast the Vegetables: Spread the seasoned Brussels sprouts and butternut squash on a baking sheet lined with parchment paper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until vegetables are tender and slightly caramelized. Allow to cool slightly.
Prepare the Dressing: In a small bowl or jar, whisk together ⅓ cup extra-virgin olive oil, ¼ cup balsamic vinegar, Dijon mustard, maple syrup, minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified and smooth.
Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, roasted Brussels sprouts and butternut squash, diced apples, goat cheese, and dried cranberries if using.
Toss with Dressing: Pour the maple Dijon vinaigrette over the salad and gently toss to coat all ingredients evenly without breaking up the goat cheese too much.
Serve: Garnish with additional goat cheese crumbles if desired and serve at room temperature or chilled. This salad can be made ahead and refrigerated for up to 2 days to let flavors meld beautifully.

Notes

For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
Roasting the vegetables brings out their natural sweetness and adds depth to the salad.
Use Honeycrisp or another crisp apple variety to maintain a nice texture and sweet-tart flavor.
Dried cranberries add a lovely tart contrast but can be omitted if preferred or substituted with raisins or chopped dried apricots.
This salad pairs well with grilled chicken or can be enjoyed as a vegetarian main course.

Keywords: pasta salad, butternut squash, roasted vegetables, maple Dijon vinaigrette, autumn salad, vegetarian pasta salad