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5.0 from 3 votes

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 to 6
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Roast for 20 to 25 minutes, tossing once during cook time.
  4. While the vegetables roast, bring a pot of salted water to a boil and cook the pasta. Drain when finished.
  5. To make the salad, add the pasta to a large bowl. Add the arugula. Drizzle on a few drops of the dressing and toss.
  6. 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!
  7. This can be served warm or cold. I love it both ways.
maple vinaigrette
  1. 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.