Introduction

This Fall Salad with Maple-Lime Dressing combines the sweetness of roasted butternut squash with tangy lime and rich goat cheese, creating a vibrant and satisfying dish. Perfect for cozy autumn meals or as a colorful side, its layers of texture and flavor are sure to delight your taste buds.

The dish is a colorful salad served in a white bowl on a white marbled surface. The bottom layer is fresh green spinach leaves, providing a leafy base. Scattered on top are bright orange roasted butternut squash cubes with a slight caramelized texture. There are several farfalle pasta pieces placed evenly, creamy white and smooth with a bit of shine. Small green pumpkin seeds and dark red dried cranberries are sprinkled throughout, adding a mix of textures. Crumbled white goat cheese is dotted around, adding a creamy and slightly crumbly texture. The whole salad is lightly drizzled with a creamy dressing that has herbs mixed in, enhancing the visual variety. Photo taken with an iphone --ar 4:5 --v 7

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
1 small lime, juice freshly squeezed
8 oz bow tie pasta
1 cup pumpkin seeds, toasted
8 oz baby spinach
4 oz goat cheese
½ cup dried cranberries

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the prepared sheet and roast for 20–30 minutes until tender and lightly caramelized.
Step 2: While the squash roasts, prepare the salad dressing. In a mason jar, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice. Whisk vigorously with a fork until the dressing is well emulsified. Adjust with more lime juice if desired.
Step 3: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly and stop cooking.
Step 4: In a large serving bowl, combine the cooked pasta, roasted butternut squash, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries. Drizzle with the maple-lime dressing, tossing gently to coat all ingredients without breaking the goat cheese.
Step 5: Serve the salad immediately, optionally garnished with fresh thyme leaves for an herbal note.

Tips & Variations

For convenience, use store-bought pre-cut butternut squash. Roast it directly as instructed to save prep time without sacrificing flavor.
Toast pumpkin seeds in a 350°F oven for 10 minutes before adding—toasting enhances their crunch and flavor.
If goat cheese is too strong, substitute with feta or a mild ricotta for a creamier texture.
Make the dressing ahead and store in the fridge up to 7 days; it tastes even better after the flavors meld.

Storage

Keep leftover roasted butternut squash and toasted pumpkin seeds in separate airtight containers in the refrigerator for up to 3 days. Store the maple-lime dressing in a sealed jar in the fridge for up to a week. Assemble the salad right before serving to maintain freshness and texture. Leftover salad is best eaten within a day and can be reheated gently or served cold.

How to Serve

A white bowl filled with a colorful salad layered with fresh green spinach leaves as the base, topped with light beige bowtie pasta scattered evenly throughout. Bright orange roasted sweet potato cubes are spread across the dish along with toasted brown pumpkin seeds. Small pieces of white crumbled cheese and a few dark red dried cranberries add texture and contrast over the top. The bowl rests on a white marbled surface with blurred green pine sprigs placed around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape for this salad?

Yes, any small or medium pasta shape like penne, fusilli, or shells will work well to hold the dressing and complement the salad ingredients.

Is it possible to make this salad vegan?

Absolutely! Replace the goat cheese with a plant-based cheese alternative or omit it entirely. Make sure the dressing ingredients are vegan-friendly, which they typically are.