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Fall Salad with Maple-Lime Dressing Recipe

Fall Salad with Maple-Lime Dressing Recipe
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★★★★★

5.1 from 13 reviews

A vibrant fall salad featuring roasted butternut squash, tender bow tie pasta, crunchy toasted pumpkin seeds, tangy goat cheese, and dried cranberries, all tossed in a zesty maple-lime dressing. This salad combines seasonal flavors with a perfect balance of sweetness and acidity, making it an ideal dish for cozy autumn meals.

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

Maple-Lime 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
  • ½ cup dried cranberries
  • Fresh thyme leaves (for garnish)

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the cubes evenly in a single layer on the baking sheet and roast for 20-30 minutes until the squash is tender and slightly caramelized.
  2. Prepare the Maple-Lime Dressing: In a mason jar or bowl, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice. Whisk vigorously until the dressing emulsifies and becomes smooth. Adjust lime juice to taste if needed.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
  4. Assemble the Salad: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, dried cranberries, and goat cheese. Pour in enough dressing to coat the ingredients lightly and toss gently to combine all flavors evenly.
  5. Garnish and Serve: When ready to serve, sprinkle fresh thyme leaves over the salad for an aromatic finishing touch. Serve immediately and enjoy the perfect mix of sweet, tangy, and savory fall flavors.

Notes

  • You can substitute goat cheese with feta cheese if preferred.
  • To toast pumpkin seeds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
  • The salad can be served warm or cold based on your preference.
  • Adjust the maple syrup and lime juice in the dressing to balance sweetness and acidity according to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: fall salad, butternut squash salad, maple lime dressing, roasted squash salad, autumn recipe, pumpkin seeds, goat cheese salad

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