INGREDIENTS
Nonstick cooking spray
1 12-oz package purchased butternut squash cubes (2 1/2 cups)
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
6 oz multigrain or whole-wheat bow tie, penne, or elbow pasta
2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp pure maple syrup
1 tsp Dijon-style mustard
1/4 tsp salt
1 medium red apple, cored and sliced or chopped
1/4 cup dried cherries or cranberries
4 cups spring mix greens
1/4 cup pine nuts, toasted
HOW TO MAKE IT
Preheat oven to 400°F. Line a shallow baking pan with foil; coat foil with cooking spray. Add butternut squash, olive oil, paprika, salt, and 1/8 tsp pepper to pan; toss to coat. Roast squash 20 minutes or until tender, stirring once.
Meanwhile, cook pasta according to package directions. Drain.
In a large bowl, whisk together vinegar, oil, syrup, mustard, salt, and the remaining 1/8 tsp pepper until smooth. Remove 1 tsp dressing to a small bowl; add apple and toss to coat. Add hot cooked pasta and dried cherries to remaining dressing; toss to coat. Divide greens among four pint jars. Top with pasta mixture, apple, roasted butternut squash, and pine nuts. Cover and chill up to 3 days.
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