Fall Salad with Maple-Lime Dressing Recipe

If you’re craving a vibrant, hearty salad that celebrates the bountiful flavors of the season, look no further than this Fall Salad with Maple-Lime Dressing. Roasted butternut squash, tender bow tie pasta, tangy goat cheese, and a bright, zesty dressing come together in a dish that’s as comforting as it is refreshing. The maple-lime dressing brings a perfect balance of sweet and tart that elevates every bite, making it an irresistible addition to your fall meal rotation.

Ingredients You’ll Need

These ingredients may seem simple, but they each play a crucial role in building the layered flavors and textures of this Fall Salad with Maple-Lime Dressing. From the creamy goat cheese to the crunchy pumpkin seeds, every element contributes to an exciting harmony of taste and color.

• Butternut squash: Peeled, seeded, and cubed into 1-inch pieces, it roasts beautifully to add natural sweetness and a soft texture.
• Olive oil: Used both for roasting the squash and in the dressing, it adds richness and helps balance flavors.
• Salt and pepper: Simple seasonings that enhance the natural flavors without overpowering the dish.
• Extra virgin olive oil: Forms the base of the dressing, giving it a smooth, fruity profile.
• Dijon mustard: Adds a subtle tang and helps emulsify the maple-lime dressing for a creamy consistency.
• Maple syrup: The star sweetener that brings warmth and autumnal charm to the dressing.
• Fresh lime juice: Adds brightness and a fresh, zesty contrast to the sweetness of the maple syrup.
• Bow tie pasta: Tender pasta adds heartiness and helps turn this salad into a substantial meal.
• Pumpkin seeds: Toasted for crunch and a nutty flavor, they introduce a delightful texture.
• Baby spinach: Provides fresh, leafy greens that bring color and a mild earthiness.
• Goat cheese: Crumbled on top for its creamy texture and tangy bite.
• Dried cranberries: Offer a chewy texture and sweet-tart bursts that complement the dressing perfectly.

How to Make Fall Salad with Maple-Lime Dressing

Step 1: Roast the Butternut Squash

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with a tablespoon of olive oil, seasoning well with salt and pepper. Spread the squash in a single layer to ensure even roasting, then pop it in the oven for about 20 to 30 minutes until tender and lightly caramelized. This roasting step unlocks the natural sweetness and yields the soft texture that balances perfectly with the other ingredients.

Step 2: Prepare the Maple-Lime Dressing

While the squash roasts, you can mix up the dressing. Combine extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar or small bowl. Whisk vigorously with a fork until the dressing emulsifies into a smooth, slightly thickened sauce. Taste and add more lime juice if you want an extra punch of brightness. This dressing is the heartbeat of the salad, bringing together sweet, tangy, and savory notes.

Step 3: Cook the Bow Tie Pasta

Bring a large pot of salted water to a boil and follow the package instructions to cook the bow tie pasta to al dente perfection. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and help it stay firm in the salad. The pasta adds a satisfying chew and makes this salad substantial enough for a main course.

Step 4: Assemble the Salad

In a large serving bowl, combine the roasted butternut squash, cooked pasta, baby spinach, toasted pumpkin seeds, dried cranberries, and crumbled goat cheese. Drizzle just enough of the maple-lime dressing over the salad to coat the ingredients without drowning them. Toss gently but thoroughly to ensure every bite bursts with flavor. The final touch? Sprinkle fresh thyme leaves for herby aroma and color without any woody stems.

How to Serve Fall Salad with Maple-Lime Dressing

Garnishes

Fresh thyme leaves are a wonderful garnish, lending aromatic notes that complement the sweetness of the squash and the tartness of the dressing. You could also sprinkle some extra toasted pumpkin seeds on top for an extra crunch factor. A few thin slices of lime on the side add visual appeal and allow guests to adjust brightness to their taste.

Side Dishes

This salad shines as a centerpiece but pairs beautifully with roasted chicken, grilled pork chops, or even a hearty vegetable soup. The Fall Salad with Maple-Lime Dressing is flavorful and filling but versatile enough to accompany many comfort food options on a chilly autumn evening.

Creative Ways to Present

Try serving this salad in individual mason jars layered with ingredients for a fun presentation at gatherings or picnics. Alternatively, arrange components artfully on a large platter, letting diners build their own plates. Either way, the vivid colors and varied textures make it an eye-catching dish that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate if possible and toss right before serving. The roasted squash and pumpkin seeds may lose some crispness, but the flavors deepen and meld in the fridge, making it a convenient next-day lunch or snack.

Freezing

This Fall Salad with Maple-Lime Dressing is best enjoyed fresh and does not freeze well due to the delicate texture of the cooked pasta, fresh spinach, and dressing. Freezing may cause sogginess and an unpleasant texture upon thawing.

Reheating

If you prefer warm salad, gently reheat just the roasted butternut squash and pasta in a microwave or on the stove, then toss with fresh spinach, dressing, and toppings. However, this salad truly shines served cold or at room temperature, highlighting its bright, fresh flavors.

FAQs

Can I substitute the goat cheese?

Absolutely! If goat cheese isn’t your favorite, feta or ricotta salata make great alternatives. For a dairy-free option, try a tangy vegan cheese or simply omit the cheese altogether and add extra pumpkin seeds for texture.

What can I use instead of bow tie pasta?

Feel free to swap the bow tie pasta for any small, sturdy pasta shape like penne, rotini, or farfalle. You could also use cooked quinoa or couscous for a gluten-free salad variation.

How do I toast pumpkin seeds?

Simply spread pumpkin seeds on a dry skillet over medium heat and toast them, stirring frequently, for 4 to 6 minutes until fragrant and lightly browned. Keep an eye on them to prevent burning!

Is this salad suitable for meal prep?

Yes, but for best results, keep the dressing separate and add it just before serving. Pack the dressing on the side and combine when you’re ready to eat to avoid soggy greens and pasta.

Can I make the dressing ahead of time?

Definitely! The maple-lime dressing can be made up to 3 days ahead and kept refrigerated in a sealed container. Shake or whisk again before using as it may separate over time.

Final Thoughts

This Fall Salad with Maple-Lime Dressing is one of those special dishes that feels like a warm hug on a crisp day. Filled with seasonal goodness and bursting with lively flavors, it’s perfect for sharing with friends or enjoying as a nourishing meal any time you want to celebrate autumn’s bounty. Give this recipe a try—you might just find yourself making it again and again.

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