The Best Easy Fall Pasta Salad Recipe
This Fall Pasta Salad is loaded with roasted butternut squash, shredded Brussels sprouts, fresh kale, creamy goat cheese, and a maple Dijon dressing that pulls it all together.
Ingredients
For the Salad:
- 10 oz short pasta shape like fusilli or farfalle
- 2 cups butternut squash cubes
- 2 cups Brussels sprouts shredded
- 2 cups kale chopped
- 3 oz goat cheese
- ¼ cup toasted pepitas for serving
For the Dressing:
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Vegetables: Preheat oven to 400°F. Place butternut squash cubes and shredded Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes, until tender and lightly browned.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper until well combined. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and immediately transfer to a large bowl. Add the prepared dressing and toss well.
- Toss and Serve: Add roasted vegetables, kale, and goat cheese. Drizzle with dressing and toss gently. Top with pepitas and serve warm or at room temperature.
Notes
Recipe Storage:
- Refrigerator Storage: Store the salad in an airtight container in the fridge for up to 3 days, adding pepitas and goat cheese just before serving for the best texture.
- Freezer Storage: This salad isn’t ideal for freezing since the veggies and dressing can become watery and lose texture after thawing.
Did You Make This Recipe?
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