Embrace the essence of autumn with this delightful Fall Pasta Salad, featuring a harmonious blend of shredded chicken, roasted Brussels sprouts, butternut squash, and apples. Dressed in a homemade maple balsamic vinaigrette and garnished with goat cheese and dried cranberries, it's a perfect dish for lunch or a festive Friendsgiving gathering.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 50 min | Servings 4 | Serving Size 1 bowl (2 cups) | Est. Cost $15.0 |
Est. Calories 525 per serving | Carbs 60g (21%) | Protein 18g (36%) | Fats 26g (33%) | Daily Diet 2000 cal (26%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
pasta, dry
8 oz
brussels sprouts
2 c
diced or shredded
butternut squash
2 c
diced
apple
2 c
diced
fresh thyme
1 tbsp
or 1 tsp dried
extra virgin olive oil
3 tbsp
kosher salt
1.5 tsp
black pepper
0.5 tsp
goat cheese or feta
4 oz
dried cranberries
¼ c
balsamic vinegar
¼ c
dijon mustard
1 tbsp
pasta, dry
8 oz
brussels sprouts
2 c
diced or shredded
butternut squash
2 c
diced
apple
2 c
diced
fresh thyme
1 tbsp
or 1 tsp dried
extra virgin olive oil
3 tbsp
kosher salt
1.5 tsp
black pepper
0.5 tsp
goat cheese or feta
4 oz
dried cranberries
¼ c
balsamic vinegar
¼ c
dijon mustard
1 tbsp
maple syrup
1 tbsp
garlic
1 clove
minced
pinch kosher salt
1 pinch
black pepper
1 pinch
Preheat oven to 400℉ (200°C). Dice squash, Brussels, & apple into bite-sized pieces. Add the squash & Brussels to a parchment-lined baking sheet sprayed with cooking spray. Coat in 1 tbsp olive oil, thyme, and 1 tsp salt & 1/2 tsp pepper. Bake for 20 minutes.
After 20 minutes, add the diced apples to the baking sheet. Continue to cook for another 10-15 minutes, until fork tender.
While the veggies are roasting, cook your pasta according to the package instructions, salting the pasta water. If you prefer al dente, cook it 1-2 minutes less than the box calls for. After draining, toss it in a drizzle of 2 tbsp olive oil & let it cool.
Make the maple dressing by whisking together ⅓ cup extra virgin olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, and a pinch of kosher salt & black pepper in a small bowl.
Let the roasted veggies cool for at least 10 minutes. To assemble, add the cooled pasta, roasted veggies, goat cheese, & cranberries to a bowl. Pour the dressing on top and toss, ensuring everything is well coated.
