Description
This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors, featuring roasted vegetables and a tangy dressing, perfect for your autumn gatherings.
Ingredients
- Extra-Virgin Olive Oil
- Balsamic Vinegar
- Maple Syrup
- Dijon Mustard
- Garlic
- Kosher Salt
- Black Pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the butternut squash and Brussels sprouts, then toss them in olive oil, salt, and pepper. Spread on the baking sheet.
- Roast the vegetables for about 30 minutes or until tender and caramelized.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Cook your pasta according to package instructions, then drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, roasted vegetables, and dressing. Toss until everything is well coated.
- Serve warm or chill in the refrigerator before serving. Enjoy!
Notes
For extra flavor, consider adding toasted nuts or feta cheese to the salad before serving.
- 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, Autumn Recipes, Pasta Salad