Introduction

Oh, autumn! There’s just something magical about this time of year, isn’t there? The crisp air, the vibrant leaves painting the trees, and the irresistible urge to cozy up with something warm and delicious. This Fall Harvest Salad with Maple-Lime Dressing is exactly that – a bowl full of autumn comfort that’s surprisingly quick to whip up. It’s the perfect way to capture those cozy fall vibes in a dish that feels both special and completely effortless. You’ll be amazed at how it comes together, making it a go-to for busy weeknights or last-minute gatherings.

Why You’ll Love This Recipe

Fast: Even with roasting the squash, this salad comes together in under an hour.
Easy: Simple steps mean anyone can make this, from beginner cooks to seasoned pros.
Giftable: Pack it up in cute jars for a thoughtful homemade gift! (Just keep the dressing separate until serving.)
Crowd-pleasing: The blend of sweet, savory, tangy, and creamy flavors is a hit with everyone.

Ingredients

Let’s gather our autumn treasures! Here’s what you’ll need to create this delightful salad:

1 lb butternut squash: This star ingredient brings a lovely sweetness and creamy texture. Make sure it’s peeled, seeded, and cut into nice 1-inch cubes.
1 tablespoon olive oil: Just a touch to help our squash get that beautiful golden roast.
Salt and pepper to taste: The classic duo, always essential for bringing out the best flavors.
⅓ cup extra virgin olive oil: For our vibrant dressing. Use a good quality one for the best taste!
2 tablespoons Dijon mustard: This adds a wonderful tang and helps our dressing emulsify beautifully.
¼ cup maple syrup: The liquid gold of fall! It brings a gorgeous sweetness that perfectly balances the other flavors.
Juice of 1 small lime: A zesty punch of acidity to brighten everything up and cut through the richness.
8 oz bow tie pasta: These little bows are so fun and hold all the delicious bits of the salad perfectly.
1 cup toasted pumpkin seeds: For that satisfying crunch and a lovely nutty flavor. You can buy them toasted or toast them yourself!
8 oz baby spinach: A fresh, leafy base that wilts just slightly from the warmth of the other ingredients.
4 oz goat cheese: Crumbled goat cheese adds a delightful creamy tang that melts into the salad.
½ cup dried cranberries: Their chewy texture and tart-sweet flavor are the perfect pop of autumnal goodness.

How to Make It

Alright, let’s get our hands a little messy and create some autumn magic!

Roast the Squash: First things first, let’s get that oven preheated to a nice and cozy 400°F (200°C). In a medium bowl, toss your cubed butternut squash with the olive oil, salt, and pepper until everything is nicely coated. Spread the squash out in a single layer on a baking sheet. This is key for getting those lovely caramelized edges! Pop it in the oven for about 20-25 minutes, or until it’s fork-tender and smells wonderfully sweet.
Whip Up the Dressing: While your squash is busy roasting and filling your kitchen with amazing aromas, let’s make our star dressing. Grab a small bowl and whisk together the extra virgin olive oil, Dijon mustard, maple syrup, and fresh lime juice. Keep whisking until it all comes together into a smooth, emulsified dressing. It’s going to be absolutely delicious!
Cook the Pasta: Now, let’s get that bow tie pasta cooked according to the package directions. Once it’s al dente, drain it really well and give it a quick rinse with cold water. This stops the cooking process and prevents it from clumping together.
Assemble Your Harvest: Time to bring all our beautiful ingredients together! In a large bowl, combine the cooled pasta, your gorgeous roasted butternut squash, the crunchy toasted pumpkin seeds, the fresh baby spinach, the creamy goat cheese, and those sweet dried cranberries.
Dress and Toss: Drizzle that wonderful maple-lime dressing all over your assembled salad. Gently toss everything together until all the components are lightly coated with that irresistible dressing.
Serve and Enjoy: And there you have it! Your beautiful Fall Harvest Salad is ready. Serve it immediately and watch everyone dive in.

Substitutions & Additions

This salad is fantastic as is, but don’t be afraid to make it your own! Here are some ideas:

Squash Swap: No butternut squash? Sweet potato or acorn squash would be delicious alternatives.
Nutty Notes: Pecans or walnuts are a great substitute for pumpkin seeds if that’s what you have on hand.
Cheese Please: Feta cheese can be used instead of goat cheese for a similar tang, or try some crumbled blue cheese for a bolder flavor.
Greens Galore: Arugula or kale would also work beautifully as the salad base. If using kale, you might want to massage it with a little of the dressing beforehand to soften it up.
Add Protein: For a heartier meal, toss in some grilled chicken, chickpeas, or even some cooked lentils.
Spice it Up: A pinch of red pepper flakes in the dressing adds a lovely subtle heat.

Tips for Success

A few little tricks to make this salad absolutely perfect every time:

Don’t Overcrowd the Pan: When roasting your squash, make sure it’s in a single layer on the baking sheet. This allows it to caramelize properly instead of steaming.
Dressing Emulsion: Whisking your dressing vigorously until it thickens slightly is the key to a well-emulsified dressing that won’t separate. You can also use a small whisk attachment on a hand mixer for an extra-smooth result.
Prep Ahead: You can roast the squash and make the dressing a day in advance. Store them separately in airtight containers in the refrigerator. Cook the pasta just before assembling for the freshest taste.
Taming the Spinach: If you prefer your spinach a little wilted, you can add it to the bowl with the warm pasta and squash to let it soften slightly before adding the other cold ingredients.

How to Store It

This salad is best enjoyed fresh, but leftovers can be stored:

Keep any leftover salad in an airtight container in the refrigerator for up to 2-3 days. If you plan on storing leftovers, I recommend keeping the dressing separate and tossing it with the salad just before serving to prevent the greens from wilting too much.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prep most components ahead! Roast the squash and make the dressing a day in advance and store them separately. Cook the pasta just before assembling. Toss everything with the dressing right before serving for the best texture.

Q: How long will the dressing last?
A: The maple-lime dressing will last in an airtight container in the refrigerator for about a week. Just give it a good whisk before using.

Q: Is this salad good served warm or cold?
A: It’s delicious either way! Served immediately after assembly, the warm squash and pasta will slightly wilt the spinach, which is lovely. It’s also fantastic served chilled as leftovers.

Q: What kind of maple syrup is best?
A: I love using pure, dark maple syrup for the richest flavor. It really makes a difference in the dressing!

Cozy Autumn Harvest Salad

A delightful and quick fall harvest salad featuring roasted butternut squash, bow tie pasta, crunchy pumpkin seeds, creamy goat cheese, and a vibrant maple-lime dressing. Perfect for a weeknight meal or a festive gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 4 servings

Equipment

Baking Sheet
Medium bowl
Small bowl
Large bowl

Ingredients

For the Salad

1 lb butternut squash peeled, seeded, and cut into 1-inch cubes
1 tablespoon olive oil for roasting squash
salt and pepper to taste
8 oz bow tie pasta
1 cup toasted pumpkin seeds
8 oz baby spinach
4 oz goat cheese crumbled
0.5 cup dried cranberries

For the Maple-Lime Dressing

0.33 cup extra virgin olive oil
2 tablespoons Dijon mustard
0.25 cup maple syrup pure, dark recommended
1 small lime juice of

Instructions

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper in a medium bowl. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until fork-tender.
While squash is roasting, whisk together extra virgin olive oil, Dijon mustard, maple syrup, and lime juice in a small bowl until smooth and emulsified to make the dressing.
Cook bow tie pasta according to package directions. Drain well and rinse with cold water.
In a large bowl, combine cooled pasta, roasted butternut squash, toasted pumpkin seeds, baby spinach, crumbled goat cheese, and dried cranberries.
Drizzle the maple-lime dressing over the salad and gently toss to combine.
Serve immediately.

Notes

The salad is delicious served warm or chilled. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but it's recommended to keep the dressing separate until serving.