Description
Celebrate the flavors of fall with this vibrant Fall Salad with Maple-Lime Dressing. This delightful dish combines roasted butternut squash, creamy goat cheese, crunchy pumpkin seeds, and sweet dried cranberries over a bed of fresh baby spinach. Perfect for holiday gatherings or cozy family dinners, this salad is not only visually stunning but also offers a harmonious blend of textures and tastes.
Ingredients
Scale
- 1 lb butternut squash (peeled, seeded, cubed)
- 8 oz bow tie pasta
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
- 1 cup pumpkin seeds (toasted)
- ⅓ cup olive oil
- 2 tbsp Dijon mustard
- ¼ cup maple syrup
- juice of 1 lime
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- Cook bow tie pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, whisk together dressing ingredients: olive oil, Dijon mustard, maple syrup, and lime juice.
- In a large bowl, combine roasted squash, cooked pasta, baby spinach, pumpkin seeds, cranberries, and crumbled goat cheese. Drizzle with dressing and toss gently to combine.
- Serve immediately or refrigerate for up to an hour to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 12g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg