Scale

1 lb rotini pasta

2 cups diced butternut squash

1 large Honeycrisp apple, diced

1/2 cup dried cranberries

1/3 cup chopped toasted pecans

2 cups baby spinach

1/4 cup crumbled goat cheese or feta

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp maple syrup

Salt and pepper to taste

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1. Preheat oven to 400°F. Toss squash with oil, salt, and pepper. Roast 25 minutes.

2. Boil pasta according to package. Drain and let cool.

3. Whisk olive oil, vinegar, mustard, and maple syrup for dressing.

4. In a large bowl, combine all ingredients. Toss with dressing.

5. Chill or serve immediately.

Substitute spinach with kale or arugula.

Add grilled chicken or turkey for protein.

Keep apples and dressing separate if prepping ahead.