Description
Enjoy the flavors of fall with this vibrant Fall Salad featuring roasted butternut squash, paired with a delightful maple-lime dressing.
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
- 1 small lime – juice freshly squeezed
- 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) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While the squash is roasting, cook the bow tie pasta according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and lime juice until well combined to make the dressing.
- Once the squash is roasted, allow it to cool slightly, and then mix it in a large bowl with the cooked pasta, baby spinach, toasted pumpkin seeds, goat cheese, and dried cranberries.
- Drizzle the maple-lime dressing over the salad and gently toss to combine. Serve immediately.
Notes
Feel free to add your favorite nuts or seeds for extra crunch, or substitute the goat cheese with feta for a different flavor.
- 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, Butternut Squash Salad, Healthy Salad, Autumn Recipes, Spinach Salad, Pasta Salad