Description

This Autumn Pasta Salad with Maple Vinaigrette is bursting with fall flavors—roasted butternut squash, Brussels sprouts, creamy goat cheese, and a tangy-sweet maple dressing tossed with pasta and arugula. A cozy, colorful salad that’s easy to make and perfect for lunch, dinner, or any autumn gathering.

Ingredients

Scale

4 cups butternut squash, cubed

3 cups Brussels sprouts, halved

2 tbsp olive oil

Kosher salt & pepper, to taste

1 tsp garlic powder

1 lb spiral pasta, cooked

5 oz baby arugula

2 shallots, diced

⅓ cup roasted salted pepitas

4 oz goat cheese, crumbled

Maple Vinaigrette:

¼ cup apple cider vinegar

2 tbsp maple syrup

1 garlic clove, minced

⅛ tsp nutmeg

Pinch red pepper flakes

½ tsp kosher salt

Freshly ground black pepper

½ cup olive oil

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Instructions

Roast the vegetables: Begin by preheating your oven to 425 °F (220 °C). Spread the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder. Roast for 20–25 minutes, flipping halfway through, until they’re golden and tender.
Cook the pasta: Prepare the spiral pasta according to the package directions until it’s al dente, then drain and set aside.
Make the vinaigrette: In a bowl, whisk together apple cider vinegar, maple syrup, minced garlic, nutmeg, red pepper flakes, salt, and pepper. Slowly stream in the olive oil while whisking until the dressing emulsifies into a smooth, balanced vinaigrette.
Assemble the salad: In a large mixing bowl, combine the warm (or cooled) pasta with the arugula. Drizzle a few tablespoons of the maple vinaigrette and toss to coat.
Add remaining ingredients: Mix in the diced shallots, roasted vegetables, and roasted pepitas. Gently toss to combine. Crumble the goat cheese over the top and give it one last gentle toss.
Finish and serve: Drizzle more vinaigrette as desired and serve the salad either warm or cold.

Notes

This salad can be made ahead—store pasta and roasted veggies separately until ready to toss.

Sub feta, blue cheese, or Parmesan for goat cheese if desired.

Add chicken, bacon, or chickpeas for a heartier version.

Nutrition

Serving Size: 1 cup
Calories: ~320
Sugar: ~6g
Carbohydrates: ~35g
Protein: ~8g