Autumn'S Bounty Pasta Salad

• For the salad
• 1 pound brussel sprouts
• 1 butternut squash
• 3 tablespoons high smoke-point oil for roasting (canola or safflower)
• 1 pound Farfalle (bowtie pasta)
• 1 pomegranate, seeded
• 2 comice or bosc pears
• 1 cup chopped walnuts
• 1 handful fresh sage leaves
• 1 bunch baby spinach
• For the dressing
• 3 tablespoons balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup real maple syrup
• 1 teaspoon dijon mustard
• salt and pepper

1. Cook the pasta according to the directions on the box. Drain and set aside.
2. In a small jar or bowl whisk all of the dressing ingredients together.
3. Preheat your oven to 450u0b0
4. Peel and chop the squash. Toss with 2 Tbsp of the oil, spread it in a single layer on a cookie sheet.
5. Trim and halve the brussel sprouts. Toss with the remaining oil and spread on another cookie sheet.
6. Roast the squash in the oven for about 35-40 minutes. Halfway through, give them a stir and add the brussel sprouts to the oven.
7. In a large bowl, combine the pasta, roasted vegetables, walnuts, and pomegranate seeds. Dress the salad to your satisfaction - you may find you have more dressing than you need. (But it is also great on green salads)
8. Chiffonade the sage leaves, and gently fold the sage and the spinach into the salad.

salad, brussel sprouts, butternut squash, safflower, pomegranate, walnuts, handful, baby spinach, dressing, balsamic vinegar, apple cider vinegar, extra virgin olive oil, maple syrup, mustard, salt

Taken from food52.com/recipes/20000-autumn-s-bounty-pasta-salad (may not work)