Description
This Fall Salad with Maple-Lime Dressing combines roasted butternut squash, bow tie pasta, baby spinach, dried cranberries, toasted pumpkin seeds, and creamy goat cheese with a sweet and tangy homemade maple-lime dressing. A colorful, satisfying salad perfect for fall lunches, dinner sides, and holiday gatherings.
Ingredients
Scale
- 1 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes)
- 1 tablespoon olive oil
- Salt and pepper
- â…“ 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
- Preheat the oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and spread into a single layer.
- Roast until the squash is tender and lightly browned around the edges, turning as needed for even cooking. Remove from the oven and allow to cool slightly.
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until tender but still firm.
- Drain the pasta and allow it to cool before assembling the salad.
- In a small bowl or jar, combine the â…“ cup extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice. Whisk or shake until smooth and well combined.
- In a large salad bowl, combine the baby spinach and cooled bow tie pasta.
- Add the roasted butternut squash, toasted pumpkin seeds, dried cranberries, and crumbled goat cheese.
- Pour the maple-lime dressing over the salad and toss gently until the ingredients are evenly coated.
- Serve immediately or allow the salad to rest briefly so the flavors can come together.
Notes
- Prepare the roasted squash, pasta, and dressing ahead of time; store separately and assemble before serving.
- Add the toasted pumpkin seeds just before serving to maintain their crunch.
- Feta cheese can be substituted for goat cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Roasted / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 570 kcal
- Sugar: 17 g
- Sodium: 390 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 15 mg
Keywords: Fall Salad with Maple-Lime Dressing, fall salad, butternut squash pasta salad, maple lime dressing, autumn salad, spinach pasta salad, Thanksgiving salad