Fall Salad with Roasted Butternut Squash, Pasta, and Maple-Lime Dressing Recipe
This vibrant Fall Salad with Maple-Lime Dressing is a delightful combination of roasted butternut squash, toasted pumpkin seeds, tender bow tie pasta, baby spinach, tangy goat cheese, and sweet dried cranberries. Tossed in a zesty maple-lime dressing, it captures the essence of autumn flavors in a fresh, satisfying salad perfect for a light lunch or a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Juice of 1 small lime, freshly squeezed
Salad Ingredients
- 8 oz bow tie pasta
- 1 cup pumpkin seeds, toasted
- 8 oz baby spinach
- 4 oz goat cheese, crumbled
- ½ cup dried cranberries
Instructions
- Roast Butternut Squash: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, then season with salt and pepper. Arrange in a single layer without overcrowding the baking sheet. Roast for 20-30 minutes, or until the squash is tender and slightly caramelized, stirring once halfway through for even cooking.
- Make Salad Dressing: While the squash roasts, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar. Whisk vigorously with a fork until the dressing is fully emulsified. Adjust acidity by adding more lime juice if desired.
- Cook Pasta: 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 immediately rinse under cold water to stop the cooking process. Set aside.
- Assemble the Salad: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries. Drizzle with the prepared dressing, using enough to lightly coat the salad but not overpower it. Toss gently to combine all ingredients evenly.
- Garnish and Serve: Just before serving, sprinkle fresh thyme leaves over the salad for an aromatic finish. Serve chilled or at room temperature as a hearty fall-inspired salad.
Notes
- To make ahead, roast the butternut squash and store it in an airtight container in the refrigerator for up to 3 days.
- Toast pumpkin seeds at 350°F (175°C) for 10 minutes before storing in small sandwich bags for up to 3 days to enhance flavor.
- Prepare the salad dressing in advance and refrigerate in a sealed mason jar for up to 7 days; whisk before each use.
- Assemble the salad just before serving to maintain the freshness and texture of the spinach and other ingredients.
- Many stores sell pre-cut butternut squash during the season which saves prep time.
Keywords: fall salad, roasted butternut squash salad, maple lime dressing, autumn salad, healthy salad, vegetarian salad, seasonal salad
