Kitchen notes · a little help before you start

Fall Salad with Maple-Lime Dressing

Name: Fall Salad with Maple-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes) (Source: 1 lb butternut squash (peeled, seeded, and cubed into 1-inch cubes)); 1 tablespoon olive oil (Source: 1 tablespoon olive oil); As Needed salt (Source seasoning: salt and pepper); As Needed Black pepper (Source seasoning: salt and pepper); ⅓ cup extra virgin olive oil (Source: ⅓ cup extra virgin olive oil); 2 tablespoons Dijon mustard (Source: 2 tablespoons Dijon mustard); ¼ cup maple syrup (Source: ¼ cup maple syrup); 1 each small lime (- juice freshly squeezed) (Source: 1 small lime (- juice freshly squeezed)); 8 oz bow tie pasta (Source: 8 oz bow tie pasta); 1 cup pumpkin seeds (toasted) (Source: 1 cup pumpkin seeds (toasted)); 8 oz baby spinach (Source: 8 oz baby spinach); 4 oz goat cheese (Source: 4 oz goat cheese); ½ cup dried cranberries (Source: ½ cup dried cranberries)

Fall Salad with Maple-Lime Dressing is made with maple syrup, lime, and bow tie pasta.

Prep: 15 min
Cook: 30 min
Total: 45 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Salads

A few quick notes

1. Check the package directions

Use the package directions where the method calls for them.

2. Keep the specified layer

Arrange the food as directed and check that the pan or basket has enough space.

3. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

butternut squash (peeled, seeded, and cubed into 1-inch cubes)

In the method: Toss cubed butternut squash (peeled and seeded) and 1 tablespoon of olive oil together on a baking sheet.

extra virgin olive oil

In the method: Toss cubed butternut squash (peeled and seeded) and 1 tablespoon of olive oil together on a baking sheet.

Dijon mustard

In the method: Preheat oven to 400 F.

The last little job

Finish as directed

When serving, top with fresh thyme (leaves only, no sprigs).

A little more help as you go

Drain and rinse

Complete the draining and rinsing before the ingredients go into the next stage.

Prepare the dressing

Mix and add the dressing at the steps specified.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

A few questions you might have

What should I prepare first?

Set out the oven, baking sheet, and pot. Start with this step: Preheat oven to 400 F.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What happens at the end?

When serving, top with fresh thyme (leaves only, no sprigs).

Is there another preparation step to plan for?

Complete the draining and rinsing before the ingredients go into the next stage.

Additional recipe notes

If you would like to make this Fall salad ahead, here are the steps that can be done up to 3 days in advance - keep these ingredients in separate, airtight containers in the fridge: Roast butternut squash. Many stores sell precut cubed butternut squash when it's in season. That's what I used in this recipe and it saved me a ton of time! Roast it in the oven per recipe instructions and refrigerate it for up to 3 days in an airtight container. Toast pumpkin seeds in the preheated oven at 350 F for about 10 minutes. This is especially recommended for raw nuts and seeds. But even if you bought already roasted or flavored seeds or nuts, freshen them up by toasting them for about 5 or 10 minutes. Once, the nuts and seeds are cool, keep them in small sandwich bags until ready to use. Make salad dressing and refrigerate it in a mason jar with the lid for up to 7 days. Assemble the Fall salad right before serving.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: juliasalbum.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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