Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or farfalle recommended)
  • 1 medium butternut squash, peeled, seeded, and cubed (approx. 2 cups)
  • 2 medium carrots, peeled and chopped (approx. 1 cup)
  • 1 medium red onion, chopped (approx. 1/2 cup)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Brussels sprouts, halved or quartered
  • 1 Honeycrisp apple, cored and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts, roughly chopped
  • 1/4 cup apple cider vinegar (60ml)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons maple syrup (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 clove garlic, minced
  • 1/8 teaspoon black pepper

Instructions:

  1. Preheat oven. Toss butternut squash, carrots, and red onion with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 15 minutes. Add Brussels sprouts to the baking sheet and continue roasting until tender and slightly caramelized.
  3. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  4. Whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  5. In a large bowl, combine the cooked pasta, roasted vegetables, apple, cranberries, and nuts.
  6. Pour the vinaigrette over the salad and toss gently to coat.
  7. For best flavour, chill the Autumn Abundance Harvest Pasta Salad for at least 30 minutes before serving.