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, fresh spinach, and tangy goat cheese. The sweet and zesty dressing perfectly complements the autumn flavors, making it a refreshing and wholesome meal or side dish.

Ingredients

• 1 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes)
• 1 tablespoon olive oil
• Salt and pepper
• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• 1 small lime (juice 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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on the baking sheet without overcrowding.
3. Step 3: Roast the squash for 20-30 minutes until tender and slightly caramelized. Prepare the rest of the salad while the squash roasts.
4. Step 4: To make the dressing, combine extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a jar. Whisk well until 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 directions. Drain and rinse under cold water to stop cooking.
6. Step 6: In a large serving bowl, combine roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries.
7. Step 7: Drizzle the salad with dressing, using just enough to coat the ingredients, then toss gently to combine.
8. Step 8: Serve the salad topped with fresh thyme leaves, avoiding woody stems, for an aromatic finish.

Tips & Variations

• Substitute goat cheese with feta or blue cheese for a different flavor profile.
• Use pepitas in place of pumpkin seeds if preferred, and toast them lightly to enhance flavor.
• Swap bow tie pasta for fusilli or penne if desired; any short pasta works well.
• For added protein, toss in cooked chicken or chickpeas.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate and add just before serving to maintain freshness. Reheat gently or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can roast the squash and cook the pasta ahead of time, then assemble the salad just before serving to keep ingredients fresh.

Is this salad suitable for vegans?

This recipe contains goat cheese, which is not vegan. You can omit the cheese or substitute with a vegan cheese alternative to make it vegan-friendly.

Fall Salad with Maple-Lime Dressing Recipe

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★★★★★

4.5 from 115 reviews

A vibrant fall salad featuring roasted butternut squash, tender bow tie pasta, and a zesty maple-lime dressing. This hearty salad combines seasonal flavors like pumpkin seeds, dried cranberries, spinach, and creamy goat cheese, making it perfect for a wholesome lunch or light dinner.

• Author: Naya
• 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
• 1 small lime (juice freshly squeezed)

Salad Ingredients

• 8 oz bow tie pasta
• 1 cup pumpkin seeds (toasted)
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries

Instructions

1. Roast 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, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet without overcrowding. Roast for 20-30 minutes until the squash is tender and lightly caramelized.
2. Make Salad 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 bowl. Whisk vigorously until the dressing is emulsified and creamy. Adjust lime juice to taste for desired tanginess.
3. Cook Pasta: Bring a large pot of water to a boil and cook the bow tie pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it for the salad.
4. Assemble Salad: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, dried cranberries, and crumbled goat cheese. Drizzle the salad dressing over the mixture—use as much as you like to taste—and toss gently to combine all ingredients evenly.
5. Serve: When ready to serve, garnish the salad with fresh thyme leaves for an aromatic finish. Serve immediately or chilled as preferred.

Notes

• Make sure not to overcrowd the butternut squash on the baking sheet to ensure proper roasting and caramelization.
• To save time, you can toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding to the salad.
• The salad dressing can be made ahead and stored in the refrigerator for up to 3 days; just shake well before using.
• Feel free to substitute goat cheese with feta or omit for a dairy-free option.
• This salad is delicious served warm, room temperature, or chilled.

Keywords: fall salad, roasted butternut squash salad, maple lime dressing, autumn recipe, vegetarian salad, healthy pasta salad