Fall Salad with Maple-Lime Dressing Recipe

Introduction

This Fall Salad with Maple-Lime Dressing is a vibrant mix of roasted butternut squash, tender pasta, and fresh baby spinach, all tossed in a tangy-sweet dressing. It’s perfect for cozy autumn meals or as a colorful side dish that celebrates seasonal flavors.

Ingredients

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• Juice of 1 small lime, freshly squeezed
• 8 oz bow tie pasta
• 1 cup pumpkin seeds, toasted
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet without overcrowding.
3. Step 3: Roast the squash for 20-30 minutes, until tender and lightly caramelized.
4. Step 4: While the squash roasts, combine the extra virgin olive oil, Dijon mustard, maple syrup, and lime juice in a jar. Whisk vigorously until the dressing is emulsified. Adjust lime juice to taste.
5. Step 5: Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions. Drain and rinse under cold water to stop cooking.
6. Step 6: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries.
7. Step 7: Pour the desired amount of maple-lime dressing over the salad and toss gently to combine.
8. Step 8: Garnish with fresh thyme leaves (remove sprigs) before serving.

Tips & Variations

• For extra crunch, toast the pumpkin seeds in a dry skillet until golden before adding them to the salad.
• Swap goat cheese for feta or blue cheese for a different flavor profile.
• Add chopped cooked chicken or turkey for a heartier meal.
• Use gluten-free pasta to make this salad gluten-free.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with dressing just before serving to keep the spinach fresh and crisp. Reheat the roasted squash slightly if preferred warm, but the salad tastes best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of butternut?

Yes, acorn or kabocha squash can be used as substitutes. Adjust roasting time as needed since different squashes vary in density and moisture.

How can I make the dressing less sweet?

Reduce the maple syrup to 1-2 tablespoons and add more lime juice or a splash of vinegar for extra tang, balancing the sweetness to your preference.

Fall Salad with Maple-Lime Dressing Recipe

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A vibrant fall salad featuring roasted butternut squash, bow tie pasta, baby spinach, toasted pumpkin seeds, dried cranberries, and creamy goat cheese, all tossed in a tangy maple-lime Dijon dressing. Perfect for a seasonal lunch or light dinner, this salad balances sweet, savory, and zesty flavors with a satisfying mix of textures.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Maple-Lime Dressing

• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• Juice of 1 small lime (freshly squeezed)

Salad

• 8 oz bow tie pasta
• 1 cup pumpkin seeds, toasted
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries
• Fresh thyme leaves (for garnish)

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil and season generously with salt and pepper. Spread the squash in a single layer on the baking sheet, ensuring they are not overcrowded for even roasting. Roast for 20-30 minutes until tender and slightly caramelized.
2. Prepare the Dressing: While the squash roasts, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar or small bowl. Whisk vigorously until the dressing is fully emulsified and smooth. Adjust with additional lime juice to balance the acidity to your liking.
3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to halt cooking and cool it for the salad.
4. Assemble the Salad: In a large serving bowl, combine the roasted butternut squash, cooked and cooled pasta, baby spinach, toasted pumpkin seeds, dried cranberries, and crumbled goat cheese. Pour in just enough dressing to lightly coat the ingredients; toss gently to combine without breaking up the goat cheese.
5. Garnish and Serve: When ready to serve, sprinkle fresh thyme leaves over the salad for a fragrant herbal note. Serve immediately or chill briefly before serving to allow flavors to meld.

Notes

• Roasting the squash enhances its sweetness and adds a lovely caramelized flavor.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently.
• If goat cheese is unavailable, feta can be a suitable alternative.
• The salad dressing can be made ahead and stored in the refrigerator for up to 3 days.
• This salad can be served warm, at room temperature, or chilled depending on your preference.

Keywords: fall salad, roasted butternut squash, maple-lime dressing, bow tie pasta salad, pumpkin seeds, goat cheese, autumn recipe, healthy salad