Fall Salad With Maple-Lime Dressing
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.
Calories:
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.