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Fall Salad with Maple-Lime Dressing

Fall Salad with Maple-Lime Dressing

This Fall Salad with Maple-Lime Dressing is a colorful blend of roasted butternut squash, pasta, and a tangy dressing, perfect for festive gatherings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 500

Ingredients
  

Vegetables
  • 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
Dressing
  • 1 tablespoon olive oil
  • cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • ¼ cup maple syrup
  • 1 small lime juice freshly squeezed
Pasta & Greens
  • 8 oz bow tie pasta
  • 8 oz baby spinach
Toppings
  • 1 cup pumpkin seeds toasted
  • 4 oz goat cheese
  • ½ cup dried cranberries
  • fresh thyme leaves only, no sprigs

Equipment

  • Oven
  • baking sheet
  • Mason jar
  • Large pot
  • large bowl

Method
 

Preparation
  1. Preheat oven to 400 F. Line the baking sheet with parchment paper.
  2. Toss cubed butternut squash and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper.
  3. Arrange butternut squash in a single layer on the baking sheet. Roast for 20-30 minutes, until softened.
  4. Combine all salad dressing ingredients in a mason jar. Whisk well with a fork until emulsified. Add more lime juice to taste.
  5. Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water.
  6. Combine all the salad ingredients in a large serving bowl. Add the dressing (just enough). Toss to combine.
  7. When serving, top with fresh thyme leaves.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 14gFat: 25gSodium: 222mgFiber: 6gSugar: 19g

Notes

Feel free to swap butternut squash for roasted sweet potatoes or add grilled chicken for extra protein. Customize with different nuts or herbs as desired.

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