Fall Salad with Maple-Lime Dressing Recipe
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.
- 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
