Fall Salad with Maple-Lime Dressing
As the leaves change colors and the air grows crisp, there’s nothing quite like a hearty salad to bring the flavors of autumn to your table. This Fall Salad with Maple-Lime Dressing combines the sweetness of roasted butternut squash with the nutty crunch of toasted pumpkin seeds, creamy goat cheese, and a tangy maple-lime dressing. Balanced with baby spinach and hearty bow tie pasta, this salad is perfect as a side dish or a light meal, bringing together all the best tastes of fall. Here’s how to make this easy, flavor-packed dish!
Fall Salad with Maple-Lime Dressing
Ingredients
Roasted Butternut Squash:
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime, freshly squeezed
Salad Ingredients:
- 8 oz bow tie pasta
- 1 cup pumpkin seeds, toasted
- 8 oz baby spinach
- 4 oz goat cheese, crumbled
- ½ cup dried cranberries
Instructions
- Roast the Butternut Squash
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the cubed butternut squash on the sheet and toss with olive oil, salt, and pepper. Arrange in a single layer to ensure even roasting, and roast for 20-30 minutes, until the squash is tender and golden. Allow it to cool slightly before adding it to the salad. - Prepare the Salad Dressing
In a mason jar, combine the olive oil, Dijon mustard, maple syrup, and fresh lime juice. Whisk with a fork or shake vigorously until emulsified. Taste and adjust the lime juice if needed for extra brightness. - Cook the Pasta
Bring a large pot of salted water to a boil and cook the bow tie pasta according to the package instructions. Drain and rinse under cold water to cool, then set aside. - Assemble the Salad
In a large serving bowl, add the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries. Drizzle with the maple-lime dressing, adding just enough to coat the ingredients. Toss everything gently to combine, ensuring each element is evenly dressed. Top with fresh thyme leaves for garnish if desired.
Recipe Notes
- Substitutions: Swap the goat cheese with feta if you prefer a sharper flavor, or use walnuts instead of pumpkin seeds for a different crunch.
- Serving Tip: Serve the salad slightly warm or at room temperature to enjoy the full depth of flavors.
- Make Ahead: Roast the squash and prepare the dressing up to a day in advance. Store separately in the fridge and assemble the salad just before serving.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: 350 kcal per serving
With its vibrant colors and cozy flavors, this Fall Salad with Maple-Lime Dressing is a celebration of the season’s bounty. The soft butternut squash and creamy goat cheese contrast beautifully with the crunchy pumpkin seeds and tangy cranberries, making each bite a delightful mix of textures and tastes. Whether you’re serving it at a family meal, a gathering with friends, or a cozy dinner for two, this salad is sure to impress. Enjoy a taste of fall with this easy-to-make and deeply satisfying dish!
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Fall Salad with Maple-Lime Dressing
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Fall Salad with Maple-Lime Dressing is the ultimate seasonal dish, bringing together comforting flavors and textures perfect for autumn. Roasted butternut squash adds a mellow sweetness that pairs beautifully with fresh spinach, creamy goat cheese, and the tangy-sweet crunch of pumpkin seeds. The bow tie pasta makes it filling, while dried cranberries lend a hint of tartness for balance.
Ingredients
Roasted Butternut Squash:
1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
Salad Dressing:
⅓ cup extra virgin olive oil
2 tablespoons Dijon mustard
¼ cup maple syrup
Juice of 1 small lime, freshly squeezed
Salad Ingredients:
8 oz bow tie pasta
1 cup pumpkin seeds, toasted
8 oz baby spinach
4 oz goat cheese, crumbled
½ cup dried cranberries
Instructions
Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On the baking sheet, toss cubed butternut squash with olive oil, salt, and pepper. Spread squash in a single layer without overcrowding and roast for 20-30 minutes, until softened and golden.
Prepare the Salad Dressing:
In a mason jar, combine olive oil, Dijon mustard, maple syrup, and lime juice. Whisk well with a fork until emulsified. Adjust lime juice to taste if desired.
Cook the Pasta:
Bring a large pot of water to a boil. Add the bow tie pasta and cook according to package instructions. Drain and rinse under cold water to cool.
Assemble the Salad:
In a large serving bowl, combine roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries. Drizzle with the maple-lime dressing, adding just enough to coat the salad (you may not need to use all the dressing). Toss to combine, and top with fresh thyme leaves for garnish, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350