Fall Salad with Maple-Lime Dressing Recipe

There’s something magical about this Fall Salad with Maple-Lime Dressing—it’s not just a bowl of greens, but a glorious celebration of everything we love about autumn! Roasted butternut squash brings sweet, caramelized comfort, while toasted pumpkin seeds add a welcome crunch. Tangy goat cheese, vibrant cranberries, a handful of baby spinach, and tender bow-tie pasta all mingle under a golden drizzle of homemade maple-lime dressing. This salad is equally at home on a festive holiday table as it is on a casual weeknight, and every bite feels like fall itself.

Ingredients You’ll Need

This Fall Salad with Maple-Lime Dressing is created from humble, easy-to-find ingredients, each one chosen for its color, texture, or flavor. These simple basics together form a salad that looks impressive and tastes even better—just the kind of recipe you’ll turn to all season long!

• Butternut Squash: For sweet, roasted cubes that bring out the best of autumn—look for pre-cubed squash to save time.
• Olive Oil: Essential for roasting the squash and bringing richness to the dressing.
• Salt and Pepper: Classic seasoning to boost every savory note in the salad.
• Bow Tie Pasta (Farfalle): Adds body and heartiness, turning a side salad into a main event.
• Pumpkin Seeds: Toasted for extra crunch and a nutty, autumnal finish.
• Baby Spinach: Offers a mild, fresh green base that doesn’t overpower the other flavors.
• Goat Cheese: Creamy and tangy, the perfect counterpoint to sweet squash and maple notes.
• Dried Cranberries: A jewel-toned burst of tartness with every bite.
• Dijon Mustard: Brings bold, tangy undertones to the maple-lime dressing.
• Maple Syrup: Pure, rich sweetness that’s unmistakably seasonal.
• Fresh Lime Juice: Adds lively citrus brightness to balance all the richness.

How to Make Fall Salad with Maple-Lime Dressing

Step 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 olive oil, a sprinkle of salt, and a generous grind of pepper. Spread the cubes out in a single, uncrowded layer for best caramelization. Roast for 20 to 30 minutes—you’re looking for golden edges and fork-tender pieces. (Feel free to sneak a tasting cube—they’re irresistible!)

Step 2: Toast the Pumpkin Seeds

If your pumpkin seeds need a little extra crunch, spread them on a small baking tray and toast at 350 F in your oven for about 10 minutes. Watch and stir them halfway through so they don’t burn. The aroma will tell you when they’re ready—nutty, warm, and fragrant.

Step 3: Whip Up the Maple-Lime Dressing

Combine extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar or small bowl. Whisk or shake vigorously until the dressing becomes smooth and emulsified. Taste and adjust with a little extra lime if you crave more citrusy zing. This Fall Salad with Maple-Lime Dressing truly shines because of the homemade touch!

Step 4: Cook the Pasta

While your squash is roasting, bring a large pot of salted water to a boil. Drop in the bow tie pasta and cook according to package directions until al dente. Drain and immediately rinse under cold water to cool the pasta and prevent sticking together. Set aside.

Step 5: Assemble the Salad

In your biggest serving bowl, gently combine roasted butternut squash, cooled bow tie pasta, baby spinach, toasted pumpkin seeds, and dried cranberries. Drizzle with your gorgeous maple-lime dressing—enough to coat without drowning the salad. Toss lightly, then top with creamy crumbles of goat cheese. Save the extra dressing for serving at the table.

How to Serve Fall Salad with Maple-Lime Dressing

Garnishes

Scatter fresh thyme leaves (not sprigs) over your assembled salad for a bright, herbal touch. A final flourish of extra toasted pumpkin seeds or a little more goat cheese can take the presentation from everyday to extraordinary.

Side Dishes

This Fall Salad with Maple-Lime Dressing is a natural partner for roasted turkey, glazed ham, or warm soups—think butternut squash soup or roasted chicken. It’s also filling enough to stand alone with a chunk of crusty bread for a satisfying lunch.

Creative Ways to Present

Serve in a large, clear salad bowl to showcase all those vibrant colors, or portion into individual bowls for plated elegance. For potlucks or festive buffets, try layering the ingredients in a trifle dish so each forkful is a mini masterpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Fall Salad with Maple-Lime Dressing, store in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate until just before serving—this keeps the spinach crisp and the flavors fresh.

Freezing

Salads like this one aren’t freezer-friendly; the tender squash, goat cheese, and spinach don’t thaw well. Instead, you can prep and freeze the butternut squash cubes ahead of time, then roast fresh when you’re ready to make the salad.

Reheating

If you’d like to revive the roasted squash, warm the cubes briefly in the oven before tossing with the other ingredients. Everything else should be served cold or at room temperature for the best texture and flavor.

FAQs

Can I use a different type of squash or sweet potato?

Absolutely! If you can’t find butternut squash, roasted acorn squash or sweet potato cubes are delicious substitutes, bringing their own unique sweetness and texture to the salad.

What’s the best way to serve Fall Salad with Maple-Lime Dressing at a potluck?

Keep the dressing and goat cheese separate until right before serving. Toss everything together at the table to keep it vibrant and fresh, or let guests drizzle on their own dressing.

Can I use gluten-free pasta?

Yes! Swap the bow tie pasta with your favorite gluten-free pasta, and the salad will turn out just as hearty and flavorful. Just follow the gluten-free pasta’s cooking instructions carefully, as texture can vary.

How far ahead can I make the maple-lime dressing?

The maple-lime dressing can be made up to a week in advance and stored in a well-sealed jar in the refrigerator. Give it a shake or stir before using, as separation is natural.

What cheeses can I substitute for goat cheese?

Feta or even creamy blue cheese are excellent alternatives if you’re not a fan of goat cheese. Each brings its own tangy kick to this Fall Salad with Maple-Lime Dressing.

Final Thoughts

If you’re looking to impress family and friends or just want to savor the flavors of the season, you have to try this Fall Salad with Maple-Lime Dressing. It’s festive, satisfying, vibrant, and a true showstopper at any table. Go ahead, give it a try—you’ll find yourself craving it anytime you want a taste of fall!

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