Autumn Pasta Salad with Maple Vinaigrette
We love this fall pasta salad with maple vinaigrette! Roasted squash and brussels sprouts, pepitas, goat cheese, arugula and a maple vinaigrette make it absolutely delicious. Great for lunch or dinner!
Ingredients
- 4 cups cubed butternut squash, 1-inch cubes or smaller
- 3 cups halved brussels sprouts
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 pound spiral pasta, cooked
- 5 ounces baby arugula
- 2 shallots, diced
- ⅓ cup roasted, salted pepitas
- 4 ounces goat cheese
maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, minced
- kosher salt and pepper
- ⅛ teaspoon freshly ground nutmeg
- pinch of red pepper flakes
- ½ cup olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Place the squash and brussels on a baking sheet. Drizzle with the olive oil and sprinkle generously with salt and pepper. Sprinkle with the garlic powder. Toss well to coat.
- Roast for 20 to 25 minutes, tossing once during cook time.
- While the vegetables roast, bring a pot of salted water to a boil and cook the pasta. Drain when finished.
- To make the salad, add the pasta to a large bowl. Add the arugula. Drizzle on a few drops of the dressing and toss.
- Add in the diced shallot, the pepitas and the roasted vegetables. Toss well. Crumble in the goat cheese and toss once more. Drizzle on more dressing. Serve!
- This can be served warm or cold. I love it both ways.
maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, pepper flakes and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days - just shake or whisk before using.
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