This Fall Salad with Maple-Lime dressing is a tasty treat! It features crisp greens, sweet apples, crunchy nuts, and bursts of dried cranberries, all drizzled with a zesty sweet dressing.
Every bite feels like a cozy fall day! I love to serve it at gatherings or just when I want something fresh and healthy. It’s perfect for adding a dash of color to your table! 🥗
Key Ingredients & Substitutions
Mixed Greens: A blend of baby kale, spinach, and arugula gives a great flavor and crunch. If you can’t find this mix, other greens like romaine or even spring mix work well too. Just go for something fresh!
Butternut Squash: Sweet and nutty, it’s a seasonal favorite. If it’s hard to find, sweet potatoes or acorn squash are good substitutes and will still taste great when roasted.
Pecans: They add a rich, buttery flavor. Walnuts or almonds can be used instead if you’re not a fan of pecans. Just make sure to toast them for extra crunch!
Feta Cheese: The creamy, tangy taste of feta is unbeatable here. If you prefer dairy-free, try using crumbled tofu or a dairy-free cheese alternative. This still keeps the salad flavorful!
Pomegranate Seeds: These little gems provide a hint of sweetness and a lovely pop. If you can’t find fresh pomegranate, consider dried cranberries or even sliced grapes for a similar effect.
What’s the Best Way to Roast Butternut Squash?
Roasting butternut squash enhances its natural sweetness. To get it perfectly tender and caramelized, here are some tips:
- Cut the squash into uniform 1-inch cubes for even cooking.
- Don’t skip the olive oil and seasoning! It helps with caramelization.
- Roast at a high temp—400°F (200°C) is perfect—for about 20-25 minutes.
- Turn the squash halfway through cooking for even browning.
Letting it cool slightly before adding to the salad allows it to maintain its shape. Enjoy the warm bites against the fresh greens!
Fall Salad with Maple-Lime Dressing
Ingredients You’ll Need:
For the Salad:
- 5 cups mixed greens (such as baby kale, spinach, and arugula)
- 1 cup butternut squash, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 ripe pear, thinly sliced
- 1/3 cup pecans, toasted
- 1/4 cup crumbled feta cheese
- 2 tablespoons pomegranate seeds
- 1 tablespoon pumpkin seeds (optional)
For the Maple-Lime Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and 25 minutes for roasting the butternut squash. So the total time is around 35 minutes before you can enjoy this delicious salad, which makes it a quick and healthy option for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your butternut squash will roast nicely and develop that beautiful caramelization.
2. Roast the Butternut Squash:
Place the butternut squash cubes onto a baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss everything together so that the squash is evenly coated. Roast in the oven for about 20-25 minutes, turning them halfway through. They’re ready when they’re tender and lightly caramelized. When done, take them out and let them cool.
3. Make the Maple-Lime Dressing:
While the squash is roasting, you can prepare the dressing. In a small bowl or jar, whisk together the olive oil, maple syrup, lime juice, Dijon mustard, apple cider vinegar, salt, and pepper until everything is well mixed and combined. Taste it to see if you want to add more salt or pepper!
4. Assemble the Salad:
In a large salad bowl, combine the mixed greens, roasted butternut squash, sliced pear, toasted pecans, pomegranate seeds, and pumpkin seeds (if you’re using them). It’s a lovely mix of colors and textures—it looks amazing!
5. Dress the Salad:
Now, drizzle the maple-lime dressing over the salad. Toss everything together gently so that the dressing coats all of the delicious ingredients evenly.
6. Add the Finishing Touch:
Sprinkle the crumbled feta cheese generously over the top of the salad for that creamy finish. It adds a fantastic flavor contrast!
7. Serve and Enjoy:
Serve the salad immediately while the squash is still warm. Enjoy the fresh, vibrant flavors of fall in every single bite!
This salad combines sweet, tangy, nutty, and savory flavors with lovely textures—from the crisp mixed greens to the juicy pears, creamy feta, and roasted squash. The maple-lime dressing ties it all together beautifully. Happy eating!
Can I Use Other Greens Instead of Mixed Greens?
Absolutely! If you don’t have mixed greens, feel free to substitute with your favorite types, such as spinach or romaine. Just make sure they’re fresh and crisp!
Is It Possible to Make This Salad Vegan?
Yes, to make it vegan, simply omit the feta cheese or replace it with a dairy-free alternative. You can also add avocados for creaminess and nutritional yeast for a cheesy flavor.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, to prevent the greens from wilting. Just add the dressing right before serving!
Can I Make the Dressing Ahead of Time?
Absolutely! You can prepare the maple-lime dressing a day in advance and store it in the fridge. Just give it a good shake or stir before using, as the ingredients might separate.