Why You’ll Love This Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Butternut Squash

• 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste

Salad Dressing

• 1/3 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup maple syrup
• Juice of 1 small lime, freshly squeezed

Salad Ingredients

• 8 oz bow tie pasta
• 1 cup pumpkin seeds, toasted
• 8 oz baby spinach
• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries

Directions

Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. On the baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.
4. Spread the squash in a single layer without overcrowding.
5. Roast for 20-30 minutes, until softened and golden, flipping halfway through.

Prepare the Salad Dressing

1. In a mason jar or small bowl, combine olive oil, Dijon mustard, maple syrup, and lime juice.
2. Whisk well with a fork until fully emulsified.
3. Taste and adjust lime juice if needed.

Cook the Pasta

1. Bring a large pot of water to a boil.
2. Add the bow tie pasta and cook according to package instructions.
3. Drain and rinse under cold water to cool.

Assemble the Salad

1. In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries.
2. Drizzle with the maple-lime dressing, adding just enough to coat the salad (you may not need all the dressing).
3. Toss gently to combine.
4. Garnish with fresh thyme leaves, if desired.
5. Serve immediately and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories per serving: 350 kcal

Variations

• Make It Gluten-Free: Swap bow tie pasta for gluten-free pasta or quinoa.
• Protein Boost: Add grilled chicken, shrimp, or roasted chickpeas for extra protein.
• Nutty Crunch: Substitute pumpkin seeds with toasted pecans or walnuts.
• Dairy-Free Option: Replace goat cheese with a dairy-free alternative or omit it.
• Extra Greens: Mix in kale or arugula for added texture and flavor.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Dressing Storage: Keep extra dressing in a sealed jar in the fridge for up to a week. Shake well before using.
• Reheating: Enjoy the salad cold or at room temperature. If you prefer it warm, lightly reheat the butternut squash and pasta before serving.

FAQs

Can I make this salad ahead of time?

Yes! Assemble the salad without the dressing and store it in the fridge. Add the dressing just before serving.

Can I use a different type of pasta?

Absolutely! Try penne, fusilli, or whole wheat pasta for a different texture.

What’s a good substitute for goat cheese?

Feta cheese, blue cheese, or even shredded Parmesan work well.

How do I toast pumpkin seeds?

Spread them on a dry skillet over medium heat and stir until golden and fragrant, about 3-5 minutes.

Can I use fresh cranberries instead of dried?

Dried cranberries add sweetness, but fresh cranberries can work if you chop them finely and add a little honey to balance the tartness.

Is this salad good for meal prep?

Yes! Store it in separate containers and add the dressing before eating to keep it fresh.

What other dressings go well with this salad?

A balsamic vinaigrette, honey mustard dressing, or tahini dressing would pair nicely.

Can I roast the butternut squash in advance?

Yes! Roast it up to 2 days ahead and store it in the fridge until ready to use.

What can I use instead of butternut squash?

Try roasted sweet potatoes, acorn squash, or carrots for a similar texture.

How can I make the dressing less sweet?

Reduce the maple syrup or add a bit more lime juice for extra tanginess.

Conclusion

This fall salad with maple-lime dressing is a vibrant and flavorful dish perfect for any occasion. With roasted butternut squash, crunchy pumpkin seeds, and creamy goat cheese, it delivers a delicious mix of textures and tastes. Whether served as a main dish or a side, it’s a great way to enjoy the best flavors of the season. Try it today and savor the taste of autumn!

Fall Salad with Maple-Lime Dressing

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This Classic Pea Salad is a creamy, crunchy, and flavorful side dish that’s perfect for summer BBQs, potlucks, and holiday meals. Made with sweet peas, sharp cheddar cheese, and red onion, this easy-to-make salad is a delicious blend of textures and flavors. Plus, it’s a great make-ahead dish that gets even better as it chills.

• Author: Laura
• Prep Time: 10min
• Cook Time: 1hour
• Total Time: 1hour10min
• Yield: 4-6servings
• Category: Side Dish
• Method: Mixing

Ingredients

• 4 cups frozen peas (thawed)
• 1/2 cup cheddar cheese, shredded or cubed
• 1/2 red onion, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. In a large mixing bowl, combine the thawed peas, cheddar cheese, and red onion.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, salt, and black pepper.
3. Pour the dressing over the pea mixture and stir until all ingredients are well coated.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve chilled and enjoy!

Notes

Make-Ahead Tip: This salad tastes even better after a few hours in the fridge.

• Lighter Option: Swap mayonnaise for Greek yogurt for a healthier alternative.
• Extra Crunch: Mix in sunflower seeds, toasted almonds, or diced bell peppers