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Roasted Veggie Pasta Salad

From Statesboro Market2Go

<p>Great way to use some fall vegetables!</p>
Source: Rachel (Entered by Rachel Binkley)
Serves: 4

1 potato sweet potato
1/2 squash butternut squash
1/2 onion red onion
cooking spray
8 ounces pasta
1/2 cup pecans
1/2 cup dried cranberries
1 cup apple cider
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup
2 tbsp olive oil

Step by Step Instructions
  1. Preheat oven to 400 degrees, line baking sheet with aluminum foil, and coat with cooking spray
  2. Cut butternut squash and sweet potatoes into 1/2 inch cubes
  3. Cut red onions into thin slices
  4. Roast vegetables for 20 minutes, flipping halfway through
  5. Allow vegetables to cool and cook pasta according to package directions
  6. Drain pasta and transfer to mixing bowl to cool
  7. In a separate bowl, whisk together all dressing ingredients
  8. Add cooled roasted vegetables and prepared dressing to mixing bowl with pasta
  9. Stir to combine and store in an airtight container in a fridge or cooler