Fall Salad with Maple-Lime Dressing for Holidays and Weeknights

Fall Salad with Maple-Lime Dressing is the kind of cozy-meets-fresh dish that’ll have you craving salad even when there’s frost on your car windows. Whether you’re juggling picky eaters, wrangling holiday chaos, or just trying to eat something that doesn’t come from a slow cooker for once, this hearty autumn salad has your back. Packed with roasted butternut squash, toasted pumpkin seeds, creamy goat cheese, and bow-tie pasta (yes, pasta in salad is a thing—and it’s a beautiful one), this dish brings sweet, savory, and tangy flavors to the party.

The real star? That dreamy maple-lime dressing—made with just four pantry staples you probably already have. Fall Salad with Maple-Lime Dressing makes for an easy weeknight dinner, a meal prep hero, or a total show-off side for Thanksgiving. And the best part? You can prep most of it ahead. Now that’s fall magic in a bowl.

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What is Fall Salad with Maple-Lime Dressing?

Fall Salad with Maple-Lime Dressing is not your average leafy green affair—it’s a celebration of cozy flavors and texture in every bite. At its core, this salad blends seasonal ingredients like roasted butternut squash, baby spinach, dried cranberries, toasted pumpkin seeds, and crumbled goat cheese with a simple, zippy dressing made of maple syrup, lime juice, olive oil, and Dijon mustard. It’s got just the right amount of sweet, savory, and tang, all nestled around hearty bow-tie pasta to keep it satisfying.

You’ll see this dish showing up at everything from holiday potlucks to lunchboxes, and it plays well with both meat-eaters and vegetarians. Think of it as part warm salad, part comfort food, part “wow, I didn’t know I loved goat cheese this much.” It’s the kind of dish that makes you feel like you’re winning dinner—even when you threw it together between errands and homework help.

Reasons to Try Fall Salad with Maple-Lime Dressing

Let’s be real—fall can be chaotic. Between back-to-school, holiday prep, and shorter days, getting something fresh and satisfying on the table feels like a small miracle. That’s where Fall Salad with Maple-Lime Dressing comes in. First, it’s ridiculously flavorful. The sweet-savory contrast from maple syrup and tangy lime, the creamy goat cheese, and the crunchy pumpkin seeds—it’s like autumn in every forkful. Second, it’s flexible.

Want to swap out the goat cheese for feta? Go for it. Need a gluten-free version? Just sub your favorite GF pasta. It works as a side, a main, or something fancy-ish for a dinner party. And the texture—oh, the texture. You get chewy cranberries, roasted squash that’s like little pillows of gold, and toasty seeds that bring the crunch. If you’ve ever been disappointed by a “blah” salad, this one’s about to make up for it. Bonus: it keeps well, making leftovers an actual delight.

Ingredients Needed to Make Fall Salad with Maple-Lime Dressing

For the Roasted Butternut Squash:

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Maple-Lime Dressing:

• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• Juice of 1 small lime (freshly squeezed)

For the Salad:

• 8 oz bow-tie pasta (farfalle)
• 1 cup pumpkin seeds (pepitas), toasted
• 8 oz baby spinach
• 4 oz goat cheese, crumbled
• ½ cup dried cranberries
• Optional: fresh thyme for garnish

Instructions to Make Fall Salad with Maple-Lime Dressing (Step by Step)

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F. Line a baking sheet with parchment paper—trust me, it makes cleanup easier and keeps the squash from sticking. Toss your cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and a little pepper. Spread it out in a single layer, giving each cube some breathing room (no squash-on-squash action). Roast for 20–30 minutes until the edges are golden and the inside is tender. You can test doneness with a fork—it should glide in like butter. While it roasts, move on to the next steps.

Step 2: Cook the Pasta

Bring a big pot of salted water to a boil and toss in your bow-tie pasta. Cook it according to package directions—usually about 10–12 minutes. Drain and rinse with cold water. That rinse helps stop the cooking and keeps the pasta from clumping. You want it cool and ready to party with the greens and dressing later.

Step 3: Toast the Pumpkin Seeds

Even if your seeds are pre-roasted, toasting freshens them up and deepens their flavor. Spread them on a baking sheet and toast at 350°F for about 10 minutes. You’ll know they’re ready when they start to smell nutty and pop a bit. Let them cool before adding to the salad.

Step 4: Make the Maple-Lime Dressing

In a mason jar or small bowl, combine ⅓ cup olive oil, 2 tablespoons Dijon mustard, ¼ cup maple syrup, and the juice of one small lime. Whisk it all together with a fork or shake it like you mean it if using a jar. Taste and adjust the lime juice if you want more zing. This dressing is sweet, tangy, and a little creamy—basically fall in liquid form.

Step 5: Assemble the Salad

In a large serving bowl, combine the cooked pasta, roasted squash, baby spinach, goat cheese, toasted pumpkin seeds, and dried cranberries. Pour in your maple-lime dressing—but start light; you can always add more. Toss everything gently until coated. The spinach will wilt slightly from the warmth of the squash, which is exactly what you want. If you’re feeling fancy, sprinkle on some fresh thyme leaves before serving.

What to Serve with Fall Salad with Maple-Lime Dressing

This Fall Salad with Maple-Lime Dressing can totally hold its own as a main dish, but it also shines as a sidekick. Pair it with roasted chicken or a turkey breast for a no-fuss dinner that feels elevated without being complicated. It’s also a festive companion to heavier casseroles like this Ground Beef and Potatoes Casserole or even alongside One Pot Gnocchi Chicken Pot Pie for a contrast in textures. Heading to a potluck or Friendsgiving? This salad will disappear fast next to sweet potatoes and stuffing. And for a totally vegetarian spread, add a bowl of Vegetable Primavera Pasta to complete the plate.

Key Tips for Making Fall Salad with Maple-Lime Dressing

1. Short on time? Buy pre-cut butternut squash. No shame in taking the shortcut—it’s a game-changer when dinner needs to happen now.
2. Toast your seeds! Even if they’re already “roasted,” giving them a quick toast at home brings out next-level flavor and crunch.
3. Dress it just before serving. That keeps your spinach perky and the pasta from getting soggy. Store dressing separately if prepping ahead.
4. Serve warm or cold. The salad is just as tasty cold from the fridge as it is slightly warm from the oven. Win-win.
5. Goat cheese tip: Let it sit at room temp before crumbling. It’ll be creamier and easier to sprinkle.
6. Add protein if needed. Toss in shredded chicken, chickpeas, or even leftover turkey to bulk it up.

Storage and Reheating Tips for Fall Salad with Maple-Lime Dressing

Got leftovers? Lucky you. This salad stores beautifully. Pop it into an airtight container and keep it in the fridge for up to 3 days. The goat cheese might get a little creamy and mingle with the dressing—honestly, it just makes it better. If you’re storing the salad for a make-ahead meal, keep the components separate: roasted squash in one container, toasted seeds in another (they stay crisp this way), dressing in a jar, and everything else prepped and ready to mix. When it’s go-time, just toss and serve. Reheating isn’t necessary, but if you like your salad warm, you can microwave the squash and pasta for 30 seconds before combining. Just don’t heat the spinach or dressing—they’re best added fresh.

FAQs

Can I make this salad gluten-free?
Absolutely. Just swap in your favorite gluten-free pasta. Chickpea or brown rice pasta both work well and hold up to the dressing.

What if I don’t like goat cheese?
You’re not alone! Try crumbled feta or a mild blue cheese. Even shredded sharp cheddar or shaved Parmesan will work.

Can I use something besides butternut squash?
Yes! Roasted sweet potatoes or even delicata squash make great substitutes. They roast up similarly and bring that same fall sweetness.

How do I make it vegan?
Easy—ditch the goat cheese or swap it with a plant-based version. Everything else in the salad is already vegan-friendly.

Is this kid-friendly?
Surprisingly, yes. The maple dressing and pasta make it approachable, even for picky eaters. You can always serve the squash and spinach separately if needed.

Final Thoughts

Fall Salad with Maple-Lime Dressing is the kind of meal that feels thoughtful without needing a full-blown culinary effort. It checks all the boxes—warm, cozy, colorful, and full of flavor. Whether you’re making it for a weekday lunch, a dinner party, or your Thanksgiving table, it’s one of those recipes you’ll come back to again and again. The maple-lime dressing brings everything together in the most effortless way, and with ingredients you can prep in advance, it’s ideal for busy schedules and special moments alike. Ready to make your fall feel a little tastier? This salad’s got your name on it.

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