Description
Crisp autumn leaves dance alongside this fall salad with maple lime dressing, blending seasonal produce into a delightful harmony. Crunchy greens mingle with roasted squash and toasted pecans, creating a refreshing palette of textures you’ll savor with each delectable bite.
Ingredients
Scale
Vegetables:
- 1 lb (454 g) butternut squash, peeled, seeded, and cubed into 1-inch pieces
Cooking Oil and Seasonings:
- 1 tablespoon (15 ml) olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the butternut squash by cutting into uniform cubes, ensuring each piece is roughly the same size for consistent roasting. Drizzle with olive oil and sprinkle with salt and pepper, then spread across a parchment-lined baking sheet without overlapping. Roast in a preheated 400°F oven for 25 minutes until edges caramelize and interior softens.
- Create the maple lime dressing by whisking olive oil, Dijon mustard, maple syrup, and fresh lime juice in a glass container. Blend until smooth and emulsified, tasting and adjusting acidity as needed.
- Cook pasta in generously salted boiling water until perfectly al dente. Drain immediately and rinse with cold water to halt cooking process, then allow to cool completely.
- Transform pumpkin seeds into a golden, crunchy element by carefully toasting in a dry skillet. Stir continuously over medium heat for 4-5 minutes, watching closely to prevent burning.
- Construct the salad in a spacious bowl by layering cooled pasta, roasted squash, toasted seeds, tender baby spinach, crumbled goat cheese, and vibrant dried cranberries.
- Drizzle prepared dressing over assembled salad, gently tossing to ensure even distribution without crushing delicate ingredients.
- Finish by garnishing with delicate fresh thyme leaves. Serve chilled or at room temperature, enjoying within two hours of preparation for optimal flavor and texture.
Notes
- Roasting squash at high heat caramelizes natural sugars, creating deeper flavor and crispy edges that enhance the overall salad texture.
- Use fresh, high-quality maple syrup to elevate the dressing’s complexity and provide authentic sweetness without artificial undertones.
- Toast pumpkin seeds carefully to prevent burning, watching closely and stirring frequently to achieve a golden, nutty flavor profile.
- Customize the salad by substituting goat cheese with feta for a tangier taste or using plant-based cheese to make the recipe vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg