Roasted Butternut Pasta Salad with Cranberries and Goat Cheese Recipe
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.
- 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
