Description
A delightful fall pasta salad filled with roasted butternut squash, Brussels sprouts, and Honeycrisp apples, drizzled with a tangy maple dressing.
Ingredients
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups Honeycrisp apple, diced
- 1 Tbsp fresh thyme, chopped
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 oz goat cheese (or feta cheese)
- ¼ cup dried cranberries (optional)
- ⅓ cup extra-virgin olive oil (for dressing)
- ¼ cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- ½ tsp kosher salt (for dressing)
- ¼ tsp black pepper (for dressing)
Instructions
- Preheat the oven to 400℉ (200°C) and line a baking sheet with greased parchment paper.
- In a large mixing bowl, toss the diced butternut squash and Brussels sprouts in 2 tablespoons of olive oil, thyme, kosher salt, and black pepper.
- Spread the mixture on the baking sheet and roast in the oven for 20 minutes.
- After 20 minutes, add the diced Honeycrisp apples to the baking sheet and roast for an additional 10-15 minutes until everything is fork-tender.
- While the vegetables bake, cook the rotini pasta in boiling salted water according to package instructions, draining 1-2 minutes before the recommended cooking time.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper to make the dressing.
- Once the veggies and pasta have cooled, combine them in a large bowl with goat cheese and optional dried cranberries.
- Drizzle the dressing over the mix and toss gently to coat all ingredients.
Notes
For extra flavor, consider adding chickpeas or white beans for a protein boost. Adjust salt levels if using feta cheese instead of goat cheese.
