Picture taken from Pinterest
By: Hannah Daidone
Ingredients: 2 cups Apple, 2 cups Brussels sprouts, 2 cups Butternut squash, 1/4 cup Cranberries, dried, 1 clove Garlic, 1 tbsp Thyme, fresh, 1/4 cup Balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp Maple syrup, 8 oz Pasta, 3/4 tsp Black pepper, 1 1/2 tsp Kosher salt, 7 1/3 tbsp Olive oil, extra-virgin, 4 oz Goat cheese
Directions: To make the fall pasta salad, start by preheating your oven and preparing the vegetables.
Cube the butternut squash and halve the Brussels sprouts, then toss them with olive oil, salt, pepper, and a sprinkle of fresh thyme. Spread them out on a baking sheet and roast until tender and caramelized.
While the vegetables cook, bring a pot of salted water to a boil and cook your pasta until al dente, then drain and let it cool slightly. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and the remaining olive oil to make the dressing.
In a large mixing bowl, combine the roasted vegetables, cooked pasta, chopped apple, dried cranberries, and crumbled goat cheese. Pour the dressing over the top and toss everything gently until it’s evenly coated.
Taste and adjust the seasoning with extra salt or pepper if needed. Serve the salad warm, at room temperature, or chilled — it’s hearty, colorful, and full of cozy fall flavor.
