Fall Salad with Maple-Lime Dressing Recipe
This ultimate Fall Salad is loaded with roasted butternut squash, toasted pumpkin seeds, dried cranberries, baby spinach, creamy goat cheese, and bow-tie pasta. The Autumn-style homemade salad dressing combines together just 4 ingredients: olive oil, Dijon mustard, maple syrup, and lime juice. This is a must-try recipe to make in the Fall and Winter. It also makes a festive side dish for the holidays (Thanksgiving, Friendsgiving, and Christmas).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting, Tossing, Whisking, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Butternut Squash:
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Salad Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- 1 small lime, juice freshly squeezed
Salad Ingredients:
- 8 oz bow tie pasta
- 1 cup pumpkin seeds, toasted
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Instructions
- How to Roast Butternut Squash: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20-30 minutes until softened.
- Make Salad Dressing: Whisk together olive oil, Dijon mustard, maple syrup, and lime juice until emulsified.
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse with cold water.
- Assembly: Combine all salad ingredients in a large bowl. Add dressing and toss to combine. Top with fresh thyme when serving.
Notes
- If making ahead, roast butternut squash, toast pumpkin seeds, and make the dressing up to 3 days in advance. Assemble the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 19g
- Sodium: 222mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0.01g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 9mg
