Description
This Fall Pasta Salad with Butternut Squash and Brussels is a vibrant and flavorful dish that’s perfect for the season, combining roasted vegetables with a tangy dressing.
Ingredients
- Extra-Virgin Olive Oil
- Balsamic Vinegar
- Maple Syrup
- Dijon Mustard
- Garlic
- Kosher Salt
- Black Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash, and trim the Brussels sprouts, halving them if large.
- Toss the vegetables with olive oil, salt, and pepper before spreading them on a baking sheet.
- Roast for 25-30 minutes, or until they are tender and golden brown.
- While the vegetables roast, cook your pasta according to package instructions. Drain and set aside.
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and additional salt and pepper to taste.
- Once the vegetables are done, combine them with the cooked pasta in a large bowl.
- Drizzle the dressing over the pasta salad and toss to combine.
- Serve warm or chilled, garnished with additional balsamic if desired.
Notes
Feel free to add toasted nuts or cheese for extra flavor and texture!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish, Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Fall Pasta Salad, Butternut Squash, Brussels Sprouts, Seasonal Salad, Pasta Recipe