Warm Roasted Fall Vegetable Pasta Salad is a cozy, hearty dish that brings together the earthy flavors of autumn vegetables and the satisfying texture of pasta. Roasted butternut squash, Brussels sprouts, and carrots are tossed with tender pasta and a tangy vinaigrette made from balsamic vinegar and maple syrup. Toasted pecans add a nutty crunch, while crumbled goat cheese or feta provides a creamy, tangy contrast. This salad is perfect as a main dish for a light dinner or as a side for larger meals, capturing the essence of fall in every bite.
Ingredients:
- 2 cups butternut squash, cubed
- 1 ½ cups Brussels sprouts, halved
- 2 large carrots, sliced
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- 8 oz pasta (penne or farfalle)
- ¼ cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- ¼ cup toasted pecans
- â…“ cup crumbled goat cheese or feta
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash, Brussels sprouts, and carrots in 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and the remaining tablespoon of olive oil to create the dressing.
- In a large bowl, combine the roasted vegetables and cooked pasta. Pour the dressing over the mixture and toss to coat evenly.
- Gently fold in the toasted pecans and crumbled goat cheese.
- Serve the pasta salad warm, garnished with additional pecans or cheese, if desired.
Enjoy your flavorful fall-inspired pasta salad!
