Fall Salad with Maple-Lime Dressing
Fall Salad with Maple-Lime Dressing is a delightful and colorful dish that embodies the essence of autumn. This salad combines the sweetness of roasted butternut squash, crunchy pumpkin seeds, and tart cranberries, all drizzled with a zesty homemade maple-lime dressing. Not only is it visually stunning, but it also offers a perfect balance of flavors that will impress at any gathering or cozy weeknight dinner. With its nutritious ingredients and simple preparation, this recipe is ideal for meal prep or festive occasions like Thanksgiving. Enjoy the seasonal bounty while nourishing your body with this vibrant salad!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 lb butternut squash (peeled, seeded, and cubed)
- 1 tablespoon olive oil
- 8 oz bow tie pasta
- 1 cup pumpkin seeds (toasted)
- 8 oz baby spinach
- ½ cup dried cranberries
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While the squash roasts, cook bow tie pasta in salted boiling water according to package instructions until al dente.
- In a small bowl, whisk together extra virgin olive oil, Dijon mustard, maple syrup, and lime juice for the dressing.
- In a large bowl, combine roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, dried cranberries, and crumbled goat cheese if desired. Drizzle dressing over the top and toss gently to combine.
- Serve immediately as a refreshing main dish or as an elegant side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 10g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg