Fall Salad Maple-Lime (Printable Version)
A vibrant mix of roasted squash, pumpkin seeds, spinach, and tangy maple-lime dressing.
# Ingredients Required:
→ Roasted Vegetables
01 -
454 g butternut squash, peeled, seeded, and cubed
02 -
15 ml olive oil
03 -
Salt and black pepper, to taste
→ Dressing
04 -
79 ml extra virgin olive oil
05 -
30 ml Dijon mustard
06 -
60 ml pure maple syrup
07 -
Juice of 1 small lime
→ Salad Components
08 -
227 g bow tie pasta
09 -
100 g pumpkin seeds, toasted
10 -
227 g fresh baby spinach
11 -
113 g goat cheese
12 -
120 g dried cranberries
# Guide to Cooking:
01 -
Preheat the oven to 204°C and line a baking sheet with parchment paper.
02 -
Toss the cubed butternut squash with 15 ml olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 30 minutes until tender.
03 -
Combine extra virgin olive oil, Dijon mustard, maple syrup, and fresh lime juice in a jar. Whisk vigorously until emulsified. Adjust lime juice to preference.
04 -
Bring a large pot of water to a boil. Add bow tie pasta and cook according to package instructions. Drain and rinse under cold water to stop cooking.
05 -
In a large serving bowl, combine roasted butternut squash, cooked pasta, pumpkin seeds, baby spinach, goat cheese, and dried cranberries. Add desired amount of dressing and gently toss to combine.
06 -
Top the salad with fresh thyme leaves before serving. Optionally, substitute with sage or rosemary for variation.
# Extra Suggestions:
01 -
Adjust maple syrup and lime juice quantities in the dressing according to taste preferences.
02 -
For convenience, pre-cut butternut squash may be used.
03 -
Fresh thyme enhances flavor; herbs like sage or rosemary can be used alternatively.