Fall Salad with Maple-Lime Dressing for Holidays and Weeknights
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 just 4 ingredients: olive oil, Dijon mustard, maple syrup, and lime juice. A perfect side dish for Thanksgiving, Friendsgiving, or Christmas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime
- 8 oz bow tie pasta
- 1 cup pumpkin seeds, toasted
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on the baking sheet.
3. Arrange squash in a single layer and roast for 20-30 minutes until softened.
4. While squash is roasting, make the dressing by whisking together olive oil, Dijon mustard, maple syrup, and lime juice in a mason jar until emulsified.
5. Bring a large pot of water to a boil, add pasta, and cook according to package instructions. Drain and rinse with cold water.
6. In a large bowl, combine roasted squash, cooked pasta, spinach, toasted pumpkin seeds, goat cheese, and dried cranberries.
7. Drizzle with dressing (add to taste) and toss to combine.
8. Top with fresh thyme leaves if desired and serve.
Notes
To make this salad ahead, you can prepare and store the components separately for up to 3 days:
• Roast the butternut squash in advance and refrigerate in an airtight container.
• Toast pumpkin seeds in the oven at 350°F for about 10 minutes, then cool and store in bags.
• Prepare the salad dressing and refrigerate in a sealed mason jar for up to 7 days.
• Assemble the salad just before serving for best texture and freshness.