Fresh Fall Salad With Maple-Lime Dressing

On a crisp October afternoon, my neighbor Marina called out from her porch with a paper bag full of garden spinach and said, “You’ll know what to do with these.” That’s how this salad came to life born out of a shared love for clean, earthy ingredients and a habit of exchanging produce like handwritten letters. Meanwhile, her daughter had just gotten home from college, a vegetarian trying to eat well on a budget, and I thought: why not make something both festive and practical that feels right at the crossroads of seasons?

Down the block, a friend recovering from knee surgery had mentioned craving something bright and fresh after too many days of casseroles and soups. So, the next morning, I packed a container of this salad roasted squash still warm, pasta ribbons tender, goat cheese just melting at the edges and delivered it with a jar of that tangy sweet maple-lime dressing on the side.

Even my husband, who usually raises an eyebrow at “anything leafy,” asked for seconds. Maybe it’s the contrast of textures the pop of pumpkin seeds, the chew of cranberries or the way that squash caramelizes just enough to feel indulgent. Whatever it is, this Fall Salad With Maple-Lime Dressing has become the dish I reach for when I want balance: hearty but not heavy, familiar but with a little zing.

Whether you’re planning a cozy Sunday lunch, packing tomorrow’s desk salad, or just need to use up that leftover squash sitting on the counter, this one has you covered. Let’s get right into it.

Short Description

Fall Salad With Maple-Lime Dressing is a vibrant autumn dish made with roasted butternut squash, bow tie pasta, baby spinach, cranberries, pumpkin seeds, goat cheese, and a tangy-sweet maple-lime dressing.

Key Ingredients

For the Roasted Butternut Squash

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

For the Maple-Lime Dressing

• ⅓ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• ¼ cup maple syrup
• Juice of 1 small lime, freshly squeezed

For the Salad

• 8 oz bow tie pasta
• 1 cup toasted pumpkin seeds
• 8 oz baby spinach
• 4 oz goat cheese
• ½ cup dried cranberries

Tools Needed

• Large baking sheet
• Parchment paper
• Medium and large mixing bowls
• Mason jar or small whisking bowl
• Large pot for boiling pasta
• Sharp knife and cutting board
• Colander

Cooking Instructions

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20–30 minutes, flipping once halfway through, until edges are caramelized and the centers are fork-tender. Let cool slightly before adding to salad.

Step 2: Make the Maple-Lime Dressing
In a mason jar or small bowl, combine the olive oil, Dijon mustard, maple syrup, and lime juice. Whisk vigorously or shake the jar until smooth and emulsified. Taste and adjust lime juice for brightness.

Step 3: Cook the Pasta
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until just al dente. Drain and rinse briefly under cool water to stop cooking. Let it drain well before tossing into the salad.

Step 4: Assemble the Salad
In a large bowl, combine the baby spinach, cooked pasta, roasted squash, dried cranberries, toasted pumpkin seeds, and crumbled goat cheese. Drizzle with enough maple-lime dressing to coat everything lightly, then toss gently to combine.
Tip: If prepping ahead, wait to add dressing until right before serving to keep the spinach fresh.

Why You’ll Love This Recipe

Perfect for meal prep or potlucks

Nutrient-rich and packed with fiber, iron, and antioxidants

Balances sweet, tangy, and savory notes beautifully

Customizable with seasonal produce or alternative proteins

Satisfying as a main dish or a colorful side

Mistakes to Avoid & Solutions

Overcrowding the squash while roasting
This leads to steaming rather than caramelizing.
Solution: Spread the cubes in a single layer, using two pans if necessary.

Overdressing the salad
It can make the spinach soggy, especially if sitting out too long.
Solution: Start with a light pour of dressing and add more only if needed.

Using cold pasta directly from the fridge
Cold pasta won’t absorb dressing well and makes the salad dull.
Solution: Let pasta return to room temperature or rinse with lukewarm water before tossing.

Skipping lime juice in the dressing
Without acidity, the dressing becomes too sweet and flat.
Solution: Always taste and adjust with a bit more lime to brighten it up.

Adding goat cheese while squash is too hot
It melts too much and disappears into the salad.
Solution: Let roasted squash cool for 10 minutes before combining.

Serving and Pairing Suggestions

Serve chilled or at room temperature in a large serving bowl

Pairs beautifully with grilled chicken or roasted salmon

Add a crusty sourdough or herbed focaccia on the side

Great for brunch buffets, fall picnics, or weeknight dinners

Can be served plated individually or family-style in a large dish

Storage and Reheating Tips

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

Keep dressing separate if prepping ahead for optimal texture

To refresh leftovers, add a squeeze of lime and a small drizzle of olive oil

Avoid microwaving serve chilled or let come to room temp

If the spinach wilts too much, stir in a handful of fresh leaves before serving

FAQs

1. Can I use a different pasta shape?
Yes, rotini, penne, or orecchiette work well. Just avoid very large shapes or stuffed pasta.

2. Is there a vegan alternative to goat cheese?
Absolutely use a vegan cheese crumble or diced avocado for creaminess.

3. Can I roast the squash ahead of time?
Yes, roast it up to 2 days in advance and store in the fridge. Reheat slightly or bring to room temp before assembling.

4. Will the spinach wilt if stored overnight?
If already dressed, yes. To avoid this, store the dressing separately and toss before serving.

5. Can I use honey instead of maple syrup?
You can, though the flavor will be less earthy. Start with slightly less, then adjust to taste.

Tips & Tricks

Toast the pumpkin seeds yourself for added crunch and flavor

Add chopped apple or pear for extra freshness

Crumble in bacon for a smoky touch (if not vegetarian)

Always taste the dressing before using it should strike a balance between tangy and sweet

Serve in a wooden bowl to keep everything feeling cozy and rustic

Recipe Variations

1. Apple-Walnut Version
Swap cranberries with diced honeycrisp apple, and pumpkin seeds with toasted walnuts. The dressing stays the same tart lime and maple enhance the apple’s sweetness.

2. Mediterranean-Inspired Twist
Use arugula instead of spinach, feta instead of goat cheese, and add olives and roasted red peppers. Replace maple syrup with a splash of pomegranate molasses in the dressing.

3. Grain-Based Alternative
Skip the pasta and use cooked farro or quinoa. Both grains hold up well in the fridge and provide a hearty, nutty base for the roasted squash and goat cheese.

4. Warm Salad Bowl
Serve everything warm: sauté spinach briefly, use just-cooked pasta and warm roasted squash. Pour dressing while everything’s still slightly warm, then top with crumbled cheese and seeds.

Final Thoughts

This Fall Salad With Maple-Lime Dressing began as a way to celebrate the textures and colors that show up on our doorsteps when the weather turns golden. From roasted squash straight from a local market to the creamy tang of goat cheese, every ingredient speaks to the season without overwhelming your plate.

It’s a dish I’ve now made for a college student in need of balance, a friend recovering from surgery, and even myself on quiet evenings when I want something vibrant but grounded. Somehow it holds its own on any table, bringing just enough brightness to make everything else feel more alive.

So if you’re looking for something nourishing yet cheerful, textured yet quick to throw together let this salad find its way to your bowl. And maybe even into your weekly routine.