This ultimate Fall Salad is loaded with roasted butternut squash, toasted pumpkin seeds, dried cranberries, baby spinach, creamy goat cheese, and bow-tie pasta. The Autumn-style homemade salad dressing combines olive oil, Dijon mustard, maple syrup, and lime juice for a tangy-sweet finish.
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 20–30 minutes until softened. Set aside to cool.
4. While squash is roasting, combine all dressing ingredients in a mason jar and whisk with a fork until emulsified. Adjust lime juice to taste.
5. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cold water.
6. In a large serving bowl, combine cooked pasta, roasted squash, toasted pumpkin seeds, baby spinach, goat cheese, and dried cranberries.
7. Add just enough dressing to coat the ingredients and toss to combine.
8. Top with fresh thyme leaves before serving.
To make this salad ahead, prepare the following up to 3 days in advance and store separately in airtight containers:
• Roast butternut squash and refrigerate.
• Toast pumpkin seeds at 350°F for 10 minutes. Let cool and store.
• Make salad dressing and refrigerate in a mason jar for up to 7 days.
Assemble the salad just before serving for best texture and flavor.
Find it online: https://paulakitchen.com/fall-salad-with-maple-lime-dressing/