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.
Ingredients
Scale
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
Instructions
- Fire up the oven to a toasty 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Scatter butternut squash cubes across the prepared sheet, massaging them with olive oil, salt, and pepper to ensure even coating.
- Roast the squash pieces in a single layer, allowing enough space between them to achieve golden, caramelized edges, typically 20-30 minutes.
- 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.
- 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.
- 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.
- Generously drizzle the maple-lime dressing over the salad, tossing gently to ensure every ingredient gets a delicate coating.
- 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