Fall Salad with Maple-Lime Dressing Recipe for Bliss

Crisp fall salad bursts with seasonal vibrancy, mixing unexpected textures and bold flavor profiles that dance across your palate.

Autumnal ingredients reimagine simple dishes into remarkable culinary experiences that celebrate nature’s colorful bounty.

maple-lime dressing adds unexpected brightness, harmonizing sweet and tangy notes with remarkable precision.

Robust leafy foundations create a perfect canvas for delicate ingredients that complement each other beautifully.

Nutrient-dense components elevate this dish from ordinary side to spectacular centerpiece, introducing complexity with each carefully selected element.

Seasonal produce shines brilliantly, showcasing the incredible potential of fresh, thoughtfully combined ingredients.

Balanced flavors and innovative combinations promise a truly memorable dining adventure.

Tips for a Balanced Fall Salad with Maple-Lime Vinaigrette

• Perfectly Roast Squash: Space cubes evenly on the baking sheet to ensure golden, crispy edges without steaming the vegetables.
• Balancing Dressing Flavors: Taste and adjust maple syrup and lime juice ratios to create a harmonious sweet-tangy blend that complements the salad ingredients.
• Pasta Cooling Technique: Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping.
• Seed Toasting Hack: Lightly toast pumpkin seeds in a dry skillet for maximum crunch and enhanced nutty flavor before adding to the salad.
• Cheese Temperature Tip: Let goat cheese sit at room temperature for 10 minutes before crumbling to achieve softer, more spreadable texture.

Proper Storage for Maple-Lime Fall Salad Leftovers

• Refrigerate: Transfer salad to an airtight container and store in the refrigerator for up to 3 days. Keep dressing separate to prevent soggy ingredients.
• Separate Components: Store pasta, roasted squash, and greens in different containers to maintain texture and freshness.
• Reheat Gently: Warm pasta and squash in the microwave for 30-45 seconds, then add back to spinach and other cold ingredients just before serving to preserve salad's crisp texture.

Good Pairing Ideas for Fall Maple-Lime Salad

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the maple-lime dressing's tangy sweetness and cuts through the creamy goat cheese.
• Match with Roasted Chicken: Tender roasted chicken breast provides a protein-rich companion that enhances the salad's autumnal flavors and hearty texture.
• Serve Alongside Rustic Bread: A crusty sourdough or whole grain baguette offers a delightful crunch and helps soak up the delicious maple-lime dressing.
• Complement with Apple Cider: Warm or chilled apple cider echoes the fall theme, mirroring the maple syrup's sweetness and balancing the salad's savory elements.

Flavor Options for Fall Salad with Maple-Lime Dressing

• Harvest Pasta Fusion: Swap bow tie pasta with quinoa or farro for a protein-packed, gluten-free alternative that adds nutty complexity to the salad.
• Autumn Mediterranean Mix: Replace goat cheese with crumbled feta and add roasted red peppers and kalamata olives for a Greek-inspired Mediterranean flavor profile.
• Spicy Squash Celebration: Sprinkle roasted butternut squash with smoked paprika and cayenne pepper before roasting, then add crispy bacon bits and toasted pecans for extra crunch and heat.
• Vegan Seasonal Sensation: Substitute goat cheese with roasted chickpeas or toasted nutritional yeast, and use agave nectar instead of maple syrup in the dressing for a completely plant-based version.

Reasons to Make Fall Salad with Maple-Lime Dressing Again and Again

• Roast and Elevate: The butternut squash transforms from plain cubes to golden, caramelized delights, adding a rich, sweet depth that instantly upgrades the entire salad experience.
• Seasonal Symphony: This recipe celebrates fall's bounty with perfect ingredient combinations like creamy goat cheese, tart cranberries, and earthy pumpkin seeds that dance together in delightful harmony.
• Quick and Convenient: From roasting squash to whisking dressing, the entire dish comes together in under 45 minutes, making it an ideal weeknight meal or simple weekend lunch that doesn't compromise on flavor.
• Texture Wonderland: Each bite offers a remarkable contrast- crisp spinach, tender pasta, crunchy pumpkin seeds, and soft roasted squash create a mouthwatering textural adventure that keeps every forkful interesting.

What You Need for Fall Salad with Maple-Lime Dressing

• Butternut Squash: Sweet autumn vegetable with rich, creamy texture perfect for roasting.
• Pumpkin Seeds: Crunchy toasted seeds add nutty flavor and textural contrast.

• Bow Tie Pasta: Playful pasta shape that catches dressing and holds ingredients well.
• Baby Spinach: Fresh, tender green that provides nutritional boost and leafy base.

• Goat Cheese: Tangy, creamy cheese that crumbles easily and adds richness.
• Dried Cranberries: Sweet-tart berries that bring bright color and fruity accent.
• Fresh Thyme: Delicate herb with earthy aroma for optional garnish.

• Olive Oil: Smooth base that helps emulsify and carry dressing flavors.
• Maple Syrup: Natural sweetener with rich, warm undertones.
• Lime Juice: Bright, acidic component that balances sweetness.
• Dijon Mustard: Zesty condiment that helps bind and enhance dressing.

Fall Salad with Maple-Lime Dressing Instructions

Step 1: Roast the Butternut Squash

• Olive oil
• Salt
• Black pepper

Spread squash in a single layer without overcrowding. Roast for 20-30 minutes until golden and tender.

Step 2: Craft the Maple-Lime Dressing

• Olive oil
• Dijon mustard
• Maple syrup
• Lime juice

Shake vigorously until ingredients blend smoothly. Taste and adjust lime juice if needed.

Step 3: Cook the Pasta

Bring a large pot of water to a rolling boil. Add bow tie pasta and cook according to package instructions. Drain and rinse under cold water to cool completely.

Step 4: Build the Salad

• Roasted butternut squash
• Cooled pasta
• Toasted pumpkin seeds
• Baby spinach
• Crumbled goat cheese
• Dried cranberries

Drizzle with maple-lime dressing, tossing gently to coat. Sprinkle fresh thyme leaves on top for extra flavor.

Step 5: Serve and Enjoy

Transfer salad to individual plates. Serve immediately while ingredients are still slightly warm. Savor the blend of sweet, tangy, and earthy flavors.

Fall Salad with Maple-Lime Dressing Recipe

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4.7 from 36 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Crisp autumn leaves dance across this vibrant fall salad, blending roasted sweet potatoes, cranberries, and toasted pecans. Maple-lime dressing adds tangy sweetness that whisks you through seasonal flavor landscapes, promising pure comfort on a plate.

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Ingredients

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Roasted Butternut Squash:

• 1 pound (454 grams) butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste

Main Ingredients:

• 8 ounces (226 grams) bow tie pasta
• 8 ounces (226 grams) baby spinach
• 4 ounces (113 grams) goat cheese, crumbled
• 1 cup (150 grams) pumpkin seeds, toasted
• ½ cup (75 grams) dried cranberries

Salad Dressing:

• ⅓ cup (80 milliliters) extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup (60 milliliters) maple syrup
• Juice of 1 small lime, freshly squeezed

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Instructions

1. Fire up the oven to a toasty 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Scatter butternut squash cubes across the prepared sheet, massaging them with olive oil, salt, and pepper to ensure even coating.
3. Roast the squash pieces in a single layer, allowing enough space between them to achieve golden, caramelized edges, typically 20-30 minutes.
4. While squash transforms, craft the vibrant maple-lime dressing by whisking olive oil, Dijon mustard, maple syrup, and lime juice in a sealed container until beautifully blended.
5. Bring a pot of water to a rolling boil and cook bow tie pasta until perfectly al dente, then shock under cold water to halt cooking and preserve texture.
6. Select a spacious serving vessel and artfully layer roasted butternut squash, cooled pasta, crunchy pumpkin seeds, tender baby spinach, crumbled goat cheese, and jewel-like dried cranberries.
7. Generously drizzle the maple-lime dressing over the salad, tossing gently to ensure every ingredient gets a delicate coating.
8. Optionally crown the creation with fresh thyme leaves for an aromatic finishing touch, then serve immediately to appreciate maximum flavor and texture.

Notes

• Roasting butternut squash transforms its texture, creating caramelized edges with a sweet, nutty flavor that elevates the entire salad.
• Maple-lime dressing brings a perfect balance of tangy and sweet, complementing the rich goat cheese and earthy pumpkin seeds.
• Cooling pasta under cold water stops the cooking process and prevents clumping, ensuring a refreshing salad texture.
• Layering ingredients strategically helps distribute flavors, with goat cheese melting slightly against warm squash and crisp spinach.
• Toasting pumpkin seeds intensifies their natural nuttiness and adds a delightful crunch to the fall-inspired dish.
• Fresh thyme leaves provide an optional aromatic finish, bringing a subtle herbaceous note that enhances the seasonal components.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 496
• Sugar: 20 g
• Sodium: 215 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 16 mg