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Fall Salad with Maple-Lime Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 11 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Fall Salad with Maple-Lime Dressing is a vibrant, fresh, and nutrient-packed dish perfect for celebrating the flavors of autumn. It combines crisp greens, roasted butternut squash, crunchy pecans, dried cranberries, and creamy goat cheese, all tossed in a tangy and sweet maple-lime dressing. Ideal as a light lunch or a side salad, this recipe balances sweet, tart, and savory elements for a delicious and colorful fall-inspired meal.

Ingredients

Salad Ingredients

  • 4 cups mixed salad greens (such as baby spinach, arugula, or spring mix)
  • 2 cups roasted butternut squash, cubed
  • 1/2 cup pecans, toasted
  • 1/4 cup dried cranberries
  • 1/3 cup crumbled goat cheese

Maple-Lime Dressing

  • 3 tablespoons pure maple syrup
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with a little olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Remove from the oven and let cool slightly.
  2. Prepare the Dressing: In a small bowl or jar, whisk together the maple syrup, fresh lime juice, Dijon mustard, and salt. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with freshly ground black pepper to taste.
  3. Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted butternut squash, toasted pecans, dried cranberries, and crumbled goat cheese.
  4. Toss with Dressing: Pour the prepared maple-lime dressing over the salad and gently toss until everything is evenly coated with the dressing.
  5. Serve: Serve immediately as a light main course or a complementary side dish to your fall meal. Enjoy the refreshing balance of sweet, tangy, and savory flavors.

Notes

  • To save time, you can roast the butternut squash a day ahead and store it in the fridge.
  • Substitute goat cheese with feta or blue cheese if preferred.
  • For a vegan version, omit the cheese or use a plant-based alternative.
  • Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
  • Adjust the maple syrup amount for a sweeter or more tart dressing depending on your taste.

Find it online: https://cookedbylina.com/fall-salad-with-maple-lime-dressing-recipe/