Introduction

This Fall Salad with Maple-Lime Dressing is a vibrant and comforting dish that combines roasted butternut squash, bow tie pasta, and fresh spinach. The sweet and tangy dressing complements the nutty pumpkin seeds and creamy goat cheese for a perfect seasonal meal or side.

A white bowl filled with a colorful salad sits on a white marbled surface. The base layer is fresh, dark green spinach leaves spread evenly. On top, there are bright orange cubes of roasted butternut squash scattered throughout. Several light cream-colored bowtie pasta pieces are layered over the squash and spinach. Small, toasted pumpkin seeds and dried red cranberries are sprinkled over the salad, along with some small crumbles of white feta cheese for a creamy texture. The colors and textures mix well, creating a vibrant and fresh look. Photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on the prepared baking sheet without overcrowding.
Step 3: Roast the squash for 20-30 minutes until tender and lightly caramelized. While roasting, prepare the remaining ingredients.
Step 4: In a mason jar or small bowl, combine the extra virgin olive oil, Dijon mustard, maple syrup, and lime juice. Whisk or shake vigorously until the dressing is emulsified. Adjust lime juice to taste.
Step 5: Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Step 6: In a large serving bowl, combine the roasted butternut squash, cooked pasta, baby spinach, toasted pumpkin seeds, dried cranberries, and crumbled goat cheese.
Step 7: Pour the dressing over the salad, adding just enough to lightly coat the ingredients. Toss gently to combine.
Step 8: When ready to serve, sprinkle fresh thyme leaves on top for added aroma and flavor.

Tips & Variations

Use pepitas (hulled pumpkin seeds) for a smoother texture and easier digestion.
Swap goat cheese for feta if preferred, or omit for a dairy-free version.
Add cooked chicken or quinoa to make this salad a hearty main dish.
For extra crunch, lightly toast the dried cranberries in a dry pan before adding to the salad.
Adjust the maple syrup and lime juice ratios for a sweeter or tangier dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. When ready to eat, toss the salad with the dressing again and serve chilled or at room temperature. Reheating is not recommended as the spinach and dressing are best fresh.

How to Serve

A close-up view of a white bowl filled with a fresh salad made of bright green spinach leaves as the base layer, topped by roasted orange sweet potato cubes scattered evenly throughout. On top of this are pale, bow-shaped farfalle pasta pieces, some of which have small dark green pumpkin seeds and bits of white crumbled cheese resting on them. Dark red dried cranberries and golden pumpkin seeds are sprinkled evenly over the salad, adding contrasting color and texture. The entire dish looks fresh and lightly dressed, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, you can substitute butternut squash with other winter squashes like kabocha or delicata, though cooking times may vary slightly.

Is this salad suitable for vegans?

To make this salad vegan, simply omit the goat cheese or replace it with a plant-based cheese alternative.

Fall Salad with Maple-Lime Dressing Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This vibrant Fall Salad with Maple-Lime Dressing combines roasted butternut squash, tender bow tie pasta, and fresh baby spinach, all tossed in a zesty and sweet dressing made with maple syrup, Dijon mustard, and fresh lime juice. Topped with toasted pumpkin seeds, tangy goat cheese, and chewy dried cranberries, this hearty salad balances earthy, sweet, and tart flavors perfect for autumn meals.

Author: Elias
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

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 Components

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

Instructions

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 olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on the baking sheet without crowding. Roast for 20 to 30 minutes until tender and lightly caramelized, turning once halfway through.
Prepare the Maple-Lime 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 thoroughly with a fork or shake vigorously until the dressing is emulsified. Adjust lime juice to taste for desired tartness.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop cooking and cool it down.
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. Drizzle with the prepared maple-lime dressing, using just enough to lightly coat all ingredients. Toss gently to combine.
Serve: Garnish the salad with fresh thyme leaves (remove sprigs) just before serving to add a fragrant herbal note. Serve immediately or chill briefly for a refreshing cold salad.

Notes

To toast pumpkin seeds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
Adjust the amount of dressing based on your preference; the salad can be lightly dressed or more generously coated.
You can substitute bow tie pasta with another short pasta shape like penne or fusilli.
For a nut-free version, omit pumpkin seeds or replace with toasted sunflower seeds.
This salad is delicious served warm or chilled.

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