Fall Salad with Maple-Lime Dressing
Experience the vibrant flavors of autumn with this delightful Fall Salad with Maple-Lime Dressing. This colorful dish combines roasted butternut squash, nutty pumpkin seeds, and fresh baby spinach all brought together by a tangy maple-lime dressing. Perfect for festive gatherings or cozy weeknight dinners, this salad is not only visually appealing but also packed with nutritious ingredients that everyone in the family will love. Quick to prepare and easy to make ahead, it’s a great option for busy days. Elevate your dining experience this fall with this simple yet impressive salad!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 lb butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 8 oz bow tie pasta
- 8 oz baby spinach
- 1 cup pumpkin seeds (toasted)
- ½ cup dried cranberries
- â…“ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime
- Fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender.
- While the squash is roasting, cook the bow tie pasta in salted water according to package instructions until al dente. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, Dijon mustard, maple syrup, and lime juice to create the dressing.
- In a large bowl, combine roasted butternut squash, cooked pasta, baby spinach, pumpkin seeds, dried cranberries, and fresh thyme. Drizzle with dressing and toss gently.
- Serve topped with crumbled goat cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 6mg