10/16/2026
Mallory Brown, Registered Dietitian Nutritionist
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pasta salad but make it fall. 🤤 I love this fall pasta salad with shredded chicken for protein as lunch. It’s also great for something a little different to bring to a Friendsgiving or Thanksgiving!
Recipe below ⬇️ and here:
https://mallorythedietitian.com/fall-pasta-salad/
-Ingredients-
For Salad
• 8 oz pasta, dry
• 2 c diced or shredded brussels sprouts
• 2 c diced Butternut squash
• 2 c diced apple, ab 1 apple
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 2 Tbsp extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, or feta
• ¼ c dried cranberries
For Dressing
• ⅓ c extra virgin olive oil
• ¼ c balsamic vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• pinch kosher salt & black pepper
-How to Make it -
1. Preheat oven to 400℉ (200°C). Dice squash, brussels, & apple into bite-sized pieces and add the squash & Brussels to a parchment-lined baking sheet sprayed with cooking spray. Coat in the olive oil, thyme, and s&p. Bake 20 min and then add the apples. Cook another 10-15 min, until fork tender.
2. While the veggies roast, cook your pasta according to the package instructions. Be sure to salt your pasta water! If you prefer al dente, cook it 1-2 minutes less than the box calls for. After you drain the pasta, toss it in a drizzle of olive oil & let it cool.
3. While the pasta cooks, make the maple dressing by whisking the ingredients in a small bowl.
4. When the veggies are done, let them cool for at least 10 min. To assemble, add the cooled pasta, roasted veggies, goat cheese, & cranberries to a bowl. Pour the dressing on top and toss, making sure everything is well coated.
~Storage~
Refrigerator- store your leftovers in an airtight container in the fridge for up to 3-4 days
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