why You’ll Love This Recipe

This Fall salad is a delightful blend of seasonal flavors, featuring roasted butternut squash, baby spinach, toasted pumpkin seeds, dried cranberries, creamy goat cheese, and bow-tie pasta. The maple-lime dressing ties it all together with a touch of sweetness and tang, making it the perfect side dish for Thanksgiving or a healthy lunch option during the cooler months. It’s not only visually vibrant but also packed with nutrients and textures that complement each other beautifully.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves (optional)
• 4 cups baby spinach
• ½ cup dried cranberries
• ½ cup roasted pumpkin seeds (pepitas)
• 4 oz goat cheese, crumbled
• 1 ½ cups cooked bow-tie pasta
• For the Maple-Lime Dressing:
  • 3 tablespoons maple syrup
  • 2 tablespoons lime juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra virgin olive oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, and thyme. Spread on a baking sheet in a single layer and roast for 20-30 minutes until tender and lightly caramelized.
2. Toast the pumpkin seeds by spreading them on a baking sheet and baking at 350°F for about 10 minutes, until they begin to brown.
3. In a large bowl, combine the roasted butternut squash, spinach, cranberries, pumpkin seeds, goat cheese, and cooked pasta.
4. For the dressing, whisk together maple syrup, lime juice, Dijon mustard, and olive oil in a mason jar until emulsified.
5. Pour the dressing over the salad and toss everything together to combine.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Substitute sweet potatoes for butternut squash if unavailable.
• Add toasted pecans or walnuts for a different nutty flavor.
• Use different greens like arugula or mixed greens instead of spinach.
• Try adding fruits like diced apples, pears, or citrus for extra sweetness.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best eaten fresh, but the components can be stored separately if you want to keep it crisp. Reheat the roasted squash and pasta separately before assembling.

FAQs

Can I make this salad ahead of time?

Yes, you can roast the butternut squash and toast the pumpkin seeds up to three days in advance. Assemble the salad just before serving for the best texture.

What other greens can I use?

You can use kale, arugula, or mixed greens as alternatives to spinach in this salad.

Can I use a different type of cheese?

Yes, feta, gorgonzola, or blue cheese would all make great substitutions for goat cheese.

How do I make the dressing?

Simply whisk together maple syrup, lime juice, Dijon mustard, and olive oil until well combined.

Can I add more protein to the salad?

Yes, grilled chicken, turkey, or even quinoa would add protein and make the salad more filling.

Can I use a store-bought dressing?

While the maple-lime dressing adds a fresh homemade touch, you can use any vinaigrette you prefer.

Is this salad gluten-free?

If you use gluten-free pasta, this salad can easily be made gluten-free.

How do I make the salad vegan?

To make this salad vegan, omit the goat cheese and use a plant-based dressing instead of the maple-lime dressing.

Can I use dried fruit other than cranberries?

Yes, dried figs, blueberries, or cherries would be great alternatives to cranberries.

Can I freeze this salad?

It is not recommended to freeze this salad, as the ingredients like spinach and cheese do not freeze well.

Conclusion

This Fall Salad with Maple-Lime Dressing is a flavorful, nutrient-packed dish that brings together seasonal ingredients in a simple yet sophisticated way. Whether you’re serving it as a side dish at a holiday gathering or enjoying it as a light meal, it’s sure to be a hit. With its easy-to-make dressing and versatile ingredients, this recipe is one you'll come back to season after season.

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Fall Salad with Maple-Lime Dressing

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This Fall Salad with Maple-Lime Dressing is a vibrant, nutritious dish that combines the sweetness of roasted butternut squash, tangy lime dressing, and creamy goat cheese. Perfect for Thanksgiving, it features baby spinach, dried cranberries, pumpkin seeds, and bow-tie pasta for a seasonal, flavor-packed side or lunch. Easy to make and customizable, this salad is an autumn favorite.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Salad, Side Dish
• Method: Roasting, Tossing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves (optional)
• 4 cups baby spinach
• ½ cup dried cranberries
• ½ cup roasted pumpkin seeds (pepitas)
• 4 oz goat cheese, crumbled
• 1 ½ cups cooked bow-tie pasta

For the Maple-Lime Dressing:

• 3 tablespoons maple syrup
• 2 tablespoons lime juice
• 1 tablespoon Dijon mustard
• 3 tablespoons extra virgin olive oil

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Instructions

• Preheat the oven to 400°F. Toss cubed butternut squash with olive oil, salt, pepper, and thyme. Spread in a single layer on a baking sheet and roast for 20-30 minutes, until tender and lightly caramelized.
• Toast the pumpkin seeds by placing them on a baking sheet and baking at 350°F for about 10 minutes, until browned.
• In a large bowl, combine the roasted butternut squash, spinach, cranberries, pumpkin seeds, goat cheese, and cooked pasta.
• In a mason jar, whisk together maple syrup, lime juice, Dijon mustard, and olive oil until emulsified.
• Pour the dressing over the salad and toss gently to combine.

Notes

• You can substitute sweet potatoes for the butternut squash or add toasted pecans for a different flavor.
• To make this salad gluten-free, use gluten-free pasta.
• If you want a vegan version, omit the goat cheese and use a plant-based dressing.
• The salad can be made ahead by prepping the squash and seeds, but assemble fresh for the best texture.