Autumn Pasta Salad: A Cozy Fall Recipe for Lunch

Ingredients

• 8 oz. pasta (rotini, penne or fusilli)
• 2 cups butternut squash (peeled and diced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup pecans (toasted)
• 2 cups baby spinach
• 1/4 cup red onion (thinly sliced)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup