Fall Pasta Salad: A Heartwarming Autumn Delight
This Fall Pasta Salad is a delightful celebration of autumn with roasted Brussels sprouts, creamy goat cheese, and a tangy maple Dijon dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Roasted Brussels Sprouts
- Butternut Squash
- Crisp Apples (like Granny Smith or Honeycrisp)
- Fresh Thyme
- Creamy Goat Cheese
- Maple Dijon Dressing
- Pasta (rotini recommended)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Roast the Brussels Sprouts and Butternut Squash: Toss the Brussels sprouts and butternut squash in olive oil, salt, and pepper. Spread on the baking sheet and roast for about 20-25 minutes.
- Cook the Pasta: Boil salted water and cook the pasta according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- Combine Ingredients: In a large mixing bowl, combine the roasted vegetables and pasta.
- Add Toppings: Fold in diced apples, fresh thyme, and crumbled goat cheese to the mixture.
- Dress It Up: Drizzle with maple Dijon dressing and toss gently to coat. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes better the next day after the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://us.recipesfood.org/fall-pasta-salad/
