Ingredients
- Pasta (your choice, e.g., rotini or penne)
- Brussels sprouts
- Butternut squash
- Crisp apples (e.g., Granny Smith or Honeycrisp)
- Fresh thyme
- Goat cheese
- Maple syrup
- Dijon mustard
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut Brussels sprouts and butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper. Roast the vegetables until tender and caramelized, about 20-25 minutes.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the roasted Brussels sprouts, butternut squash, cooked pasta, chopped apples, and fresh thyme.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top with crumbled goat cheese before serving. Enjoy!
Notes
Can be served warm, at room temperature, or chilled. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian