Fall Salad with Maple-Lime Dressing Recipe

There is nothing quite like a vibrant Fall Salad with Maple-Lime Dressing to brighten up your table on a crisp autumn day. This salad perfectly balances sweet, savory, and tangy flavors, showcasing roasted butternut squash, nutty pumpkin seeds, bright lime, and the subtle sweetness of maple syrup. Each bite delivers a delightful crunch, creamy goat cheese, and that refreshing lift from the zesty dressing. Whether you’re craving a hearty lunch or a stunning side, this fall salad elevates seasonal ingredients into a dish you’ll want to make again and again.

Ingredients You’ll Need

The ingredients for this Fall Salad with Maple-Lime Dressing are beautifully simple yet essential to achieve that perfect harmony of flavors and textures. Each element enhances the dish, from the crisp baby spinach to the toasted pumpkin seeds that add a satisfying crunch.

• Butternut squash (1 lb, peeled, seeded, and cubed): Roasting it brings out its natural sweetness and soft texture.
• Olive oil (1 tablespoon): Used for roasting the squash, it helps in caramelization and adds richness.
• Salt and pepper: Essential to season and balance the flavors.
• Extra virgin olive oil (⅓ cup): The base for the maple-lime dressing, adding smooth richness.
• Dijon mustard (2 tablespoons): Gives the dressing a subtle kick and helps emulsify it.
• Maple syrup (¼ cup): Provides a sweet, autumnal depth to the dressing.
• Fresh lime juice (from 1 small lime): Brightens and balances the sweetness in the dressing.
• Bow tie pasta (8 oz): Adds a hearty, chewy component that turns this salad into a meal.
• Pumpkin seeds (1 cup, toasted): Brings a toasty crunch that perfectly complements the squash.
• Baby spinach (8 oz): Offers fresh, leafy greens that keep the salad light and vibrant.
• Goat cheese (4 oz): Adds creamy tang and a luscious texture contrast.
• Dried cranberries (½ cup): Introduces bursts of tart sweetness that tie everything together.

How to Make Fall Salad with Maple-Lime Dressing

Step 1: Roast the Butternut Squash

Start by heating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cubed butternut squash with a tablespoon of olive oil, plus a generous pinch of salt and pepper. Spread the cubes out in a single layer so they roast evenly. Roast them for 20 to 30 minutes until they’re tender and caramelized on the edges. The sweetness from the roasting process is what really makes the Fall Salad with Maple-Lime Dressing sing with cozy autumn flavor.

Step 2: Prepare the Maple-Lime Dressing

While the squash is roasting, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar. Whisk vigorously with a fork until the dressing is emulsified and smooth. Taste and add a bit more lime juice if you want it zestier. This bright, sweet, and tangy dressing is the heart of the Fall Salad with Maple-Lime Dressing, tying all the components together beautifully.

Step 3: Cook the Pasta

Bring a large pot of water to a boil and cook the bow tie pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down. This adds a wonderful body to the salad without overwhelming the fresh elements.

Step 4: Assemble the Salad

In a large bowl, toss together the roasted butternut squash, cooked pasta, baby spinach, toasted pumpkin seeds, dried cranberries, and crumbled goat cheese. Drizzle some of the maple-lime dressing over the top — you can always add more to taste. Toss gently until everything is evenly coated but not drenched. The careful balance of fluffy pasta, creamy goat cheese, crisp spinach, and that luscious dressing makes this a standout Fall Salad with Maple-Lime Dressing.

How to Serve Fall Salad with Maple-Lime Dressing

Garnishes

For an extra pop of flavor and color, sprinkle fresh thyme leaves over the salad just before serving. The herbaceous, slightly lemony notes of thyme elevate the earthy sweetness of the butternut squash and complement the maple-lime dressing perfectly.

Side Dishes

This salad pairs wonderfully with warm, crusty bread or a simple roasted chicken for a comforting, fall-inspired meal. It also makes a delicious side to heartier mains like pork tenderloin or grilled salmon, balancing richer flavors with its fresh, bright profile.

Creative Ways to Present

For entertaining, consider serving this Fall Salad with Maple-Lime Dressing in a large wooden bowl to showcase the vibrant colors. You can also build individual portions in clear glasses or small bowls for a charming layered effect, making each serving look as delightful as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Fall Salad with Maple-Lime Dressing can be stored in an airtight container in the refrigerator for up to 2 days. To keep the textures fresh, it’s best to store the dressing separately and add it when you’re ready to eat. This prevents the spinach from wilting and the pumpkin seeds from getting soggy.

Freezing

This salad is not ideal for freezing due to the fresh greens and dressing, which may wilt or separate upon thawing. However, you can freeze the roasted butternut squash in an airtight container for up to 3 months, and just roast fresh squash for future salads.

Reheating

If you’d like to enjoy warm butternut squash and pasta, gently reheat those ingredients separately in a microwave or on the stovetop before combining with fresh spinach, goat cheese, and the dressing. This keeps the salad lively and prevents the spinach from cooking down too much.

FAQs

Can I substitute the bow tie pasta for something else?

Absolutely! Feel free to use any pasta shape you love, or even cooked quinoa or farro for a whole grain twist. Just keep in mind that different grains can change the texture and heartiness of the salad.

What if I don’t have goat cheese? What’s a good alternative?

Feta cheese is a fantastic substitute because it has a similar tangy creaminess. If you want a non-dairy option, try crumbled baked tofu or omit the cheese altogether and add extra pumpkin seeds for more texture.

Can this salad be made vegan?

Yes! Simply swap the goat cheese with a plant-based alternative or omit it, and ensure the maple-lime dressing uses a vegan-friendly mustard and maple syrup. The flavors still shine beautifully without dairy.

How do I toast pumpkin seeds?

Toasting pumpkin seeds is easy: spread them on a baking sheet and bake at 350°F for about 10 minutes, stirring once halfway through. Keep an eye on them to prevent burning and enjoy their nutty crunch in your salad.

Is this salad suitable for meal prep?

This salad works well for meal prep if you keep the dressing separate and add it just before eating. Assemble the roasted squash, pasta, spinach, and toppings in containers, and your Fall Salad with Maple-Lime Dressing will be fresh and delicious throughout the week.

Final Thoughts

Making this Fall Salad with Maple-Lime Dressing is like capturing the very essence of autumn in a bowl — sweet roasted squash, lively dressing, and a wonderful mix of textures and flavors. It’s a recipe I love sharing with friends because it’s both comforting and refreshing, easy to prepare yet so satisfying to eat. Give it a try and watch it quickly become a staple in your seasonal rotation!

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