Description
This vibrant Fall Salad with Maple-Lime Dressing features roasted butternut squash, nutty pumpkin seeds, and creamy goat cheese, making it a perfect dish for autumn gatherings.
Ingredients
Scale
- 1 lb butternut squash peeled
- seeded
- and cubed into 1-inch cubes
- 1 tablespoon olive oil
- salt and pepper
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- juice of 1 small lime
- 8 oz bow tie pasta
- 1 cup pumpkin seeds toasted
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While the squash is roasting, cook the bow tie pasta according to package instructions. Drain and set aside.
- In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice to make the dressing.
- In a large bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries.
- Drizzle the maple-lime dressing over the salad and toss gently to combine all ingredients.
Notes
Feel free to add other seasonal ingredients like apples or pomegranate seeds for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 13 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 12 mg
Keywords: Fall Salad, Maple-Lime Dressing, Roasted Butternut Squash, Autumn Salad, Healthy Recipe