Ingredients:

  • 1 pound (450g) short pasta, such as farfalle, rotini, or penne
  • 8 cups (1.9L) water
  • 1 tablespoon (15ml) salt
  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed (1-inch cubes)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1/4 teaspoon (1g) ground cinnamon
  • 1/4 teaspoon (1g) ground nutmeg
  • 1 cup (100g) baby spinach, roughly chopped
  • 1 cup (115g) dried cranberries
  • 1 cup (115g) chopped pecans, toasted
  • 1 medium apple, such as Gala or Honeycrisp, cored and diced
  • 1/4 cup (60ml) olive oil
  • 3 tablespoons (45ml) apple cider vinegar
  • 2 tablespoons (30ml) maple syrup (the real stuff!)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, pepper, cinnamon, and nutmeg. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through. Let cool slightly.
  2. While squash is roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Drain and rinse with cold water.
  3. Toast pecans until aromatic and lightly browned.
  4. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  5. In a large bowl, combine cooked pasta, roasted butternut squash, baby spinach, dried cranberries, apple, and toasted pecans.
  6. Pour vinaigrette over the salad and toss gently to combine.
  7. Cover and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.