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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.

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

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.

Find it online: https://recipesbyjanet.com/fall-salad-with-maple-lime-dressing/