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Fall Salad with Maple-Lime Dressing Recipe

Fall Salad with Maple-Lime Dressing Recipe
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★★★★★

4.9 from 10 reviews

A vibrant fall salad combining roasted butternut squash, bow tie pasta, baby spinach, goat cheese, toasted pumpkin seeds, and dried cranberries, all tossed in a sweet and tangy maple-lime dressing, perfect for a seasonal and flavorful meal.

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
  • 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 and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 20 to 30 minutes, or until soft and slightly caramelized.
  2. Prepare the Maple-Lime Dressing: In a mason jar or small bowl, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice. Whisk vigorously until the mixture is well emulsified. Adjust lime juice to taste for desired tanginess.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  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 enough maple-lime dressing over the salad to coat the ingredients lightly. Toss gently to combine all flavors evenly.
  5. Garnish and Serve: When ready to serve, sprinkle fresh thyme leaves over the top for an aromatic and fresh finish. Serve the salad at room temperature or chilled, based on preference.

Notes

  • Make sure not to overcrowd the squash cubes on the baking sheet to ensure even roasting.
  • To toast pumpkin seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes.
  • Feel free to substitute goat cheese with feta or omit for a vegan-friendly version.
  • Maple syrup adds natural sweetness to the dressing; adjust based on desired sweetness level.
  • Salad can be made ahead of time but add dressing just before serving to keep ingredients fresh.

Nutrition

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

Find it online: https://thehungrymason.com/fall-salad-with-maple-lime-dressing-recipe/