Wholesome Fall Salad With Maple-Lime Dressing

The idea for this salad came to me one chilly afternoon when golden leaves were swirling outside my kitchen window. I had just returned from the farmer’s market with a basket full of seasonal produce: butternut squash, baby spinach, and a jar of pure maple syrup from a local vendor. The colors alone were enough to lift my mood.

As I roasted the squash, the kitchen filled with that warm, nutty aroma that instantly felt like fall. I wanted to create something vibrant yet grounding a salad that brings both comfort and brightness to the table. Something you could serve at a holiday dinner or enjoy quietly by yourself on a cozy afternoon.

The result was this Fall Salad with Maple-Lime The dressing is hearty, colorful, and just the right mix of sweet, tangy, and earthy flavors. Every bite feels balanced: roasted squash adds a caramelized touch, spinach keeps it fresh, goat cheese melts gently into the dressing, and the cranberries bring a pop of tartness that ties everything together.

It’s one of those dishes that shows why fall cooking feels so rewarding when food becomes a way to slow down, gather, and celebrate simple abundance.

Short Description

A wholesome fall salad featuring roasted butternut squash, spinach, goat cheese, cranberries, and pumpkin seeds, tossed in a maple-lime Dijon dressing a perfect blend of sweet, tangy, and nutty for autumn gatherings.

Key Ingredients

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

• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ 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
• ½ cup dried cranberries

Tools Needed

• Baking sheet lined with parchment paper
• Mason jar or small bowl for dressing
• Mixing bowl
• Large pot for pasta
• Whisk or fork
• Spatula

Cooking Instructions

Step 1: Roast the Butternut Squash
Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Arrange in a single layer on a lined baking sheet and roast for 20–30 minutes until golden and tender.

Step 2: Make the Salad Dressing
Combine olive oil, Dijon mustard, maple syrup, and lime juice in a mason jar. Whisk until smooth and emulsified. Adjust lime juice to taste.

Step 3: Cook the Pasta
Boil pasta in salted water according to package directions. Drain and rinse with cold water to prevent sticking.

Step 4: Assemble the Salad
In a large bowl, combine roasted squash, pasta, spinach, goat cheese, cranberries, and pumpkin seeds. Drizzle with dressing and toss gently to coat. Top with fresh thyme leaves before serving.

Why You’ll Love This Recipe

A perfect balance of sweet, tangy, and savory.

Packed with fall colors and wholesome textures.

Rich in fiber, healthy fats, and plant-based protein.

Make-ahead friendly and great for meal prep or gatherings.

Works beautifully as a main or side dish for any occasion.

Mistakes to Avoid & Solutions

Overcrowding the baking sheet: This prevents the squash from caramelizing. Use two trays if needed.

Skipping the chill step for pasta: Rinse the pasta with cold water to stop cooking and avoid mushiness.

Overdressing the salad: Add dressing gradually and toss you can always drizzle more later.

Forgetting to season the squash: It’s the foundation of flavor, so don’t skip the salt and pepper.

Serving it warm: Allow the ingredients to cool slightly before mixing to keep the greens fresh.

Serving and Pairing Suggestions

Serve as a main dish for a light lunch or dinner.

Pair with roasted chicken, grilled salmon, or crusty bread for a fuller meal.

Works well for potlucks and family-style holiday tables.

For presentation, serve in a wide, shallow bowl with extra pumpkin seeds on top for crunch.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keep dressing separate if planning to store for later use.

To serve again, bring to room temperature and toss gently to revive texture.

Avoid reheating goat cheese or spinach directly; enjoy it cool or slightly chilled.

FAQs

1. Can I use frozen butternut squash?
Yes, but roast it a bit longer to remove excess moisture and get that caramelized texture.

2. Can I substitute maple syrup with honey?
Absolutely, honey works well, though it will create a slightly deeper sweetness.

3. What can I use instead of goat cheese?
Try feta or crumbled blue cheese for a saltier contrast.

4. Can I make this gluten-free?
Yes, simply swap regular pasta for a gluten-free version.

5. How can I make it vegan?
Use vegan cheese or skip it altogether; the dressing and veggies are already plant-based.

Tips & Tricks

Roast extra squash for meal prep It’s great in soups and grain bowls.

Toast pumpkin seeds right before serving for extra crunch.

Add orange zest to the dressing for a citrusy twist.

Use leftover dressing as a marinade for grilled veggies or chicken.

Recipe Variations

Apple-Walnut Version: Replace cranberries with apple slices and pumpkin seeds with toasted walnuts.

Quinoa Base: Swap pasta for cooked quinoa for a protein-packed, gluten-free option.

Creamier Version: Whisk a spoonful of Greek yogurt into the dressing for a thicker, tangier texture.

Spicy Kick: Add a pinch of chili flakes or a few drops of hot honey to balance the sweetness.

Final Thoughts

This salad captures everything that makes fall so comforting: warmth, color, and a sense of calm in every bite. It’s a dish that feels both wholesome and indulgent, perfect for when you crave something fresh yet cozy.

What I enjoy most is how easily it adapts to different moods: light enough for weekday lunches, yet special enough for a festive table. The roasted squash adds depth, the maple-lime dressing keeps it bright, and every texture plays a role: seeds, soft cheese, and chewy cranberries. It’s a reminder that sometimes the best meals aren’t elaborate; they’re built from simple, honest ingredients that taste like the season itself.