This pasta salad is perfect for a weeknight dinner or a fall flavored lunch.
Combine all ingredients in a jar and shake vigorously. Refrigerate until ready to use. Best if made the day before.
Preheat oven to 400 degrees.
Cook pasta according to al dente directions on the box. Drain. Add to a large serving bowl. Pour vinaigrette over and gently toss to evenly coat.
Line two baking sheets with parchment paper.
Lay the acorn squash crescents on one sheet. Drizzle with olive oil, salt and pepper. Gently toss to coat evenly.
Sprinkle a very small amount of brown sugar on each crescent (about 1-2 tbsp) on the squash.
Place in the oven on the bottom rack and roast for 20-25 minutes until tender.
Scatter the brussel sprouts on the other sheet. Drizzle with olive, salt and pepper. Gently toss to coat evenly.
Place on the center rack of the oven and roast for about 20 minutes or until they are crisp on the outside and tender on the inside.
Remove both vegetables from the oven and allow to cool for a bit
Add the brussel sprouts and the spinach leaves to the bowl and toss to combine with the pasta.
Lay the squash across the top of the salad.
Serve the dish immediately while still warm or cover and refrigerate and enjoy it later as a cold dish.
To serve, dish the pasta topped with a few crescents of acorn squash. Sprinkle with pepitas, feta and dried cranberries if desired.