Fall Salad with Maple-Lime

This fall salad is a vibrant way to bring seasonal flavors to your table with minimal fuss. It combines roasted butternut squash with bow tie pasta, toasted pumpkin seeds, and baby spinach, all tied together by a bright maple-lime dressing. It’s perfect for a quick weeknight dinner or as a centerpiece for a potluck.

I first made this salad after wanting something fresh but filling for a fall lunch. The combination of the maple-lime dressing and toasted pumpkin seeds quickly became a favorite in our house.

Ingredients

• Butternut squash: One pound peeled seeded and cubed for even roasting and natural sweetness. Choose a firm squash with no soft spots.
• Olive oil: Helps roast the squash to a golden finish and adds healthy fats. Use good quality extra virgin olive oil for the dressing for the best flavor.
• Salt and pepper: To season and enhance the squash and salad ingredients.
• Extra virgin olive oil: One third cup forms the base of the dressing tying all flavors together with smooth richness.
• Dijon mustard: Two tablespoons add a gentle tang and help emulsify the dressing.
• Maple syrup: Quarter cup gives natural sweetness that plays beautifully with lime juice.
• Lime juice: Juice of one small lime gives that fresh citrus punch that brightens the salad.
• Bow tie pasta: Eight ounces — good quality pasta cooks evenly and holds sauce well. Bow tie pasta works well here to carry the dressing.
• Toasted pumpkin seeds: One cup for crunch and a nutty flavor. Toast them fresh for best taste by warming in a dry pan until golden.
• Baby spinach: Eight ounces adds leafy green color and nutrition.
• Goat cheese: Four ounces brings creamy tang and richness that complements the squash.
• Dried cranberries: Half a cup add chewy bursts of sweetness that brighten every bite.

Instructions

Preheat Oven and Prepare Squash:

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Roast the Butternut Squash:

Toss the cubed butternut squash evenly with one tablespoon of olive oil then season with salt and pepper. Spread them out in a single layer on the prepared baking sheet. Roast for 20 to 30 minutes until the pieces are tender and lightly caramelized. Check and turn halfway to promote even cooking.

Make the Maple-Lime Dressing:

In a mason jar or bowl combine the quarter cup maple syrup Dijon mustard extra virgin olive oil salt pepper and freshly squeezed lime juice. Whisk by hand or shake the jar until the dressing is smooth and emulsified. Taste and adjust lime juice if you want more brightness.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it for the salad.

Combine Salad Ingredients:

In a large serving bowl add the roasted squash cooled pasta baby spinach toasted pumpkin seeds and dried cranberries. Crumble the goat cheese over the top.

Dress and Toss Salad:

Pour in just enough of the maple-lime dressing to lightly coat the salad ingredients. Toss gently to combine without breaking the squash or greens.

Finish and Serve:

Sprinkle fresh thyme leaves over the top for an herby fragrant finish. Serve immediately or chill briefly to let flavors meld.

I love the way the maple syrup and lime lift this salad into something special. It reminds me of crisp fall afternoons spent cooking with family when the kitchen smells of roasting squash and herbs.

Storage Tips

Store leftover salad in an airtight container in the refrigerator up to two days. The dressing can mellow and the textures become softer but it still tastes great. Keep the goat cheese separate if you prefer.

Ingredient Swaps

Use quinoa or farro instead of pasta for a grain option with more texture. Pepitas or sunflower seeds can replace pumpkin seeds. Swap baby spinach for kale or arugula for a different leafy green bite.

Serving Ideas

Serve as a main dish for a light lunch or alongside roasted chicken or pork for dinner. Add grilled chicken or chickpeas for protein if you want more substance.

This salad is a beautiful showcase of fall flavors made easy and satisfying with thoughtful steps that bring out their best.

Frequently Asked Recipe Questions

→ Can I prepare the butternut squash in advance?

Yes, peeling and cubing the butternut squash ahead of time saves prep the day of cooking, especially if refrigerated in an airtight container.

→ What can I use instead of bow tie pasta?

Other pasta shapes like penne or fusilli work well to hold the dressing and salad ingredients.

→ How do I toast pumpkin seeds perfectly?

Toast pumpkin seeds on a dry pan over medium heat until golden and fragrant, stirring frequently to avoid burning.

→ Can I adjust the dressing sweetness?

Absolutely! Adding more or less maple syrup tailors the dressing to your preferred balance of sweetness and tang.

→ What herbs complement this salad when serving?

Fresh thyme is ideal, but sage or rosemary provide nice aromatic alternatives depending on preference.

→ Is it possible to make this dish vegan?

To make a vegan version, omit goat cheese or substitute with a plant-based alternative or toasted nuts.