Last autumn, my husband and I rented a small lakeside cabin for a quiet weekend away. The air was cool enough to carry that faint woodsy scent of pine, and the trees mirrored themselves in the still water like a painting that refused to fade. We didn’t bring much—just a few good books, some fresh produce from a roadside stand, and a bottle of maple syrup from a farmer who swore his trees “knew the secret of sweetness.”
That Saturday, after a long walk wrapped in scarves and laughter, I pulled out the ingredients I had tucked away: a bright orange butternut squash, crisp spinach, tangy goat cheese, and a handful of cranberries that glowed like little jewels. I tossed them together with a maple-lime dressing I had been perfecting for years, and the aroma filled the cabin with warmth that felt like a gentle hug.
That’s how this Fall Salad With Maple-Lime Dressing came to life—a simple, hearty dish that celebrates the best flavors of the season. The creamy goat cheese softens every bite, the roasted squash adds depth, and the maple-lime dressing ties it all together in a perfect balance of sweet and tangy. It’s the kind of salad that reminds you comfort food can be bright and nourishing too.
Short Description
A hearty, colorful fall salad featuring roasted butternut squash, baby spinach, bow tie pasta, and tangy goat cheese, all tossed in a sweet-tart maple-lime dressing. Perfect for cozy dinners or festive gatherings.
Key Ingredients
For the Roasted Butternut Squash
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Maple-Lime Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime, freshly squeezed
For the Salad
- 8 oz bow tie pasta
- 1 cup toasted pumpkin seeds
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Tools Needed
- Baking sheet lined with parchment paper
- Large mixing bowl
- Mason jar or small whisking bowl
- Pot for boiling pasta
- Spatula and tongs
Cooking Instructions
Step 1: Roast the Butternut Squash
Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 20–30 minutes until tender and golden on the edges. Set aside to cool slightly.
Tip: Avoid overcrowding the pan—this helps the squash caramelize instead of steaming.
Step 2: Make the Maple-Lime Dressing
In a mason jar, combine olive oil, Dijon mustard, maple syrup, and fresh lime juice. Whisk or shake well until smooth and emulsified. Taste and adjust lime juice for extra tang if needed.
Step 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 directions until al dente. Drain and rinse briefly with cold water to stop the cooking.
Step 4: Assemble the Salad
In a large bowl, combine the spinach, cooked pasta, roasted squash, cranberries, pumpkin seeds, and goat cheese. Pour in enough dressing to lightly coat everything and toss gently until evenly mixed.
Tip: If making ahead, add the dressing just before serving to keep the spinach fresh and crisp.
Why You’ll Love This Recipe
Balanced Flavors: Sweet maple, tangy lime, and savory squash blend into a harmonious fall symphony.
Nutritious & Satisfying: Packed with vitamins, fiber, and protein, this salad nourishes while feeling indulgent.
Beautiful Presentation: The mix of orange squash, green spinach, and ruby cranberries makes it picture-perfect for gatherings.
Make-Ahead Friendly: Both the dressing and roasted squash can be prepared ahead for easy assembly.
Versatile Dish: Serve it warm or chilled, as a main or side, it’s delightful either way.
Mistakes to Avoid & Solutions
Overcrowding the Pan: This leads to soggy squash. Spread cubes in a single layer for even roasting.
Undercooking the Pasta: Soft pasta turns mushy once dressed. Cook until just al dente, then rinse quickly.
Overdressing the Salad: Start with half the dressing and add more gradually; you can always drizzle extra later.
Skipping the Toasted Seeds: Raw seeds lack crunch. Toast them briefly in a dry skillet for a richer flavor.
Using Cold Squash Directly from the Fridge: Let it reach room temperature before tossing so it blends smoothly with the dressing.
Serving and Pairing Suggestions
Serve slightly warm for a cozy dinner or chilled for a refreshing lunch.
Pair with roasted chicken, grilled salmon, or crusty whole-grain bread.
Add a glass of crisp white wine or apple cider for a fall-inspired meal.
Sprinkle a few thyme leaves or pomegranate seeds on top for color and freshness.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Keep Dressing Separate: If possible, store dressing separately to keep greens from wilting.
Reheating: Warm the roasted squash gently in the microwave or oven before mixing if you prefer a warm salad.
Refreshing Leftovers: Add a drizzle of extra lime juice or olive oil to revive chilled salad before serving.
FAQs
1. Can I use another type of squash?
Yes, acorn or delicata squash works beautifully, though the flavor will be slightly milder.
2. What can I substitute for goat cheese?
Feta or ricotta salata are great alternatives with similar tanginess.
3. Can I make this salad gluten-free?
Simply swap the bow tie pasta for a gluten-free pasta or quinoa.
4. How can I make it vegan?
Skip the goat cheese or replace it with a plant-based cheese crumble.
5. Can I roast the squash in advance?
Absolutely. Roast a day ahead and refrigerate; just reheat slightly before adding to the salad.
Tips & Tricks
Add roasted chickpeas for a protein boost and extra crunch.
To make the dressing creamier, whisk in a teaspoon of Greek yogurt.
Fresh lime juice brightens the flavors—avoid bottled versions.
Use a salad spinner for the spinach; dry greens help the dressing stick better.
For a festive touch, mix in a handful of candied pecans or sliced pears.
Recipe Variations
Apple Walnut Version: Replace cranberries with diced apples and pumpkin seeds with toasted walnuts for a crisp, nutty twist.
Quinoa Power Bowl: Swap pasta for cooked quinoa to make it gluten-free and protein-rich.
Roasted Beet Variation: Add roasted beets for extra color and earthy sweetness.
Spicy Maple Dressing: Stir in a pinch of cayenne or chili flakes for subtle heat.
Creamy Honey Mustard Version: Replace maple syrup with honey and add 2 tablespoons of Greek yogurt for a thicker, creamy dressing.
Final Thoughts
As the sun set behind the lake that evening, my husband and I shared this salad on the porch, wrapped in a blanket and quiet contentment. The air carried a faint chill, the kind that asks for one more bite of something comforting. Each forkful was a gentle reminder that good food doesn’t need to be complicated, it just needs care and fresh ingredients.
Now, every fall when I see a butternut squash at the market, I think of that weekend—the sound of rustling leaves, the laughter echoing off the water, and a salad that tasted like home. It’s a simple dish, yes, but somehow it captures the feeling of fall better than any pumpkin spice latte ever could.
Fall Salad With Maple-Lime Dressing
Ingredients
For the Roasted Butternut Squash
- 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Maple-Lime Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- Juice of 1 small lime freshly squeezed
For the Salad
- 8 oz bow tie pasta
- 1 cup toasted pumpkin seeds
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 20–30 minutes until tender and golden. Let cool slightly.
- In a mason jar, whisk together olive oil, Dijon mustard, maple syrup, and fresh lime juice until smooth and tangy.
- Cook the bow tie pasta in salted boiling water until al dente, then drain and rinse with cold water.
- In a large bowl, mix spinach, pasta, roasted squash, cranberries, pumpkin seeds, and goat cheese. Add just enough dressing to coat and toss gently until combined.
