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Fall Salad with Maple-Lime Dressing

Delicious Fall Salad with Maple-Lime Dressing to Wow Friends

This Fall Salad with Maple-Lime Dressing captures the essence of autumn with roasted butternut squash, pumpkin seeds, cranberries, and goat cheese, making it a perfect dish for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Butternut Squash, cubed Peeled and seeded. Substitution: Sweet potatoes can be used.
  • 8 oz Bow-Tie Pasta Substitution: Any pasta shape can be used.
  • 4 cups Baby Spinach Substitution: Other leafy greens like arugula or kale can be used.
  • 1/2 cup Pumpkin Seeds (Pepitas), toasted Substitution: Chopped walnuts or pecans can be used.
  • 1/2 cup Dried Cranberries Substitution: Pomegranate seeds can be used.
  • 4 oz Goat Cheese Substitution: Feta cheese can be used.
For the Dressing
  • 1/4 cup Olive Oil Extra virgin olive oil is preferred.
  • 3 tbsp Maple Syrup Honey can be used for a different sweetness.
  • 2 tbsp Lime Juice Substitution: Lemon juice for a different flavor.
  • 1 tbsp Dijon Mustard Whole grain mustard can be an alternative.
  • to taste Salt and Pepper Adjust to taste.

Equipment

  • oven
  • Baking Sheet
  • Mason Jar
  • Large Pot
  • Colander
  • Serving Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20-30 minutes, stirring halfway through.
  2. In a mason jar, combine olive oil, Dijon mustard, maple syrup, and lime juice. Shake vigorously until emulsified. Taste and adjust lime juice if needed.
  3. In a large pot of salted water, boil and cook the bow-tie pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
  4. In a large serving bowl, combine roasted squash, cooled pasta, pumpkin seeds, spinach, goat cheese, and cranberries. Drizzle with dressing and toss well.
  5. Garnish with fresh thyme leaves and additional goat cheese or pumpkin seeds if desired. Serve immediately.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This salad is best served fresh. Store components separately for up to 3 days. Freeze butternut squash for longer storage. Reheat before serving if needed.

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