Savory Fall Salad with Maple-Lime Dressing to Savor This Season

Ever try to make something healthy but your brain screams for flavor? That’s why this Savory Fall Salad with Maple-Lime Dressing is such a game changer. I always end up falling into a salad rut as soon as those chilly breezes start (ugh, another soggy Caesar). This one breaks all the rules. First, it’s got roasted veggies and crunchy seeds. Then, the dressing hits you with sweet, tangy, almost addictive vibes. Honestly, it’s the coziest thing next to a blanket! If you’re in love with autumn recipes that get noticed (like this Delicious Fall Harvest Salad with Butternut Squash and Apple or the Cozy Fall Harvest Quinoa Salad), you’re in the right place.

Why make it

So here’s the deal. I used to think salads in fall were kind of, well, pointless. Who wants cold greens when you could eat soup or something actually satisfying? But this salad? Total surprise. It’s like the comfort food of salads. I eat it for lunch and suddenly my afternoons feel like I’m living in a five-star restaurant (not even kidding).
It’s got that warm and crisp, sweet and tangy thing going on. Perfect for potlucks, family dinners, or those days you want to feel a little fancy but also, you know, lazy.
Plus, it’s super forgiving. Mess up the measurements, swap veggies, whatever. Still delicious. Even my picky teenager asked for seconds, and that’s basically a holiday miracle.
If you love recipes that actually taste good and don’t waste your time, you really need this in your rotation.

This is my go-to for every autumn get-together now. Everyone asks for seconds (and the recipe). The dressing alone is magical! — Jess F.

Key Ingredients and Substitutions

Let’s keep it simple, right? Here’s what you’ll need for a legit Savory Fall Salad with Maple-Lime Dressing, plus some swaps if your fridge is looking sad.

The salad base: Go with hearty greens like kale or baby spinach. Could mix them, no rules. If you only have boring old lettuce, toss it in for bulk.

The roasted stuff: Butternut squash or sweet potato wins here. Cube it, roast until caramelized. Out of squash? Try roasted carrots or even parsnips.

Crunchy stuff: Pumpkin seeds are the classic. Sunflower seeds or pecans totally work if that’s what you’ve got.

A little bite: Thinly sliced red onion or pickled shallots gives this salad some zing.

Bright fruit: Apples are great, but pears are also awesome. You need that pop of sweetness, trust me.

Cheese (optional): Crumbled feta or goat cheese adds richness, but skip it to keep things dairy-free.

And for the maple-lime dressing: I use pure maple syrup, fresh lime juice, olive oil, a smidge of Dijon, salt, and a lot of black pepper. Lemon works in place of lime, and honey subs for maple (but honestly, maple is iconic here).

This is the kind of salad you actually want to eat. Like, not one of those "healthy until you taste it" situations.

How to Make the Fall Salad

Okay, don’t let the ingredient list freak you out. It’s straightforward – I swear on my most embarrassing sweatpants.

First, get your oven up to 400°F. Toss your squash with olive oil, salt and pepper. Spread on a baking tray. Roast for 25-30 minutes, flipping once. You want those lovely brown edges.

While that bakes, whisk up your maple-lime dressing. Just dump all those ingredients (maple syrup, lime juice, olive oil, Dijon, salt, pepper) in a jar, slap on the lid, and shake like crazy. Easiest thing.

Chop your apples or pears, slice the onion super thin, and get your greens in a big old bowl.

When the squash is done (hot tip: resist eating it all straight off the pan), let it cool a bit. Add to your bowl. Sprinkle on the crunchy stuff and cheese if you’re using it.

Pour over that maple-lime dressing. Toss everything together so all those flavors get to know each other.

I sometimes top with extra seeds for a dramatic “I know what I’m doing” look.

You could also check out something similar with this Delicious Autumn Chopped Salad with Warm Roasted Veggies if you’re inspired to get even more creative.

There you go – fall on a plate.

Variations

Honestly, the Savory Fall Salad with Maple-Lime Dressing can be a different meal every time and still never get boring. Sometimes I do quinoa or farro tossed in for a power-lunch vibe. Chopped roasted beets? Brilliant, and they turn everything pink which is just fun.

If you’re team protein, add roast chicken or a scoop of chickpeas. For vegans, skip the cheese and use pumpkin seeds for texture.

Wanna go wild? Try roasted delicata squash for a twist, or go rogue with pomegranate seeds sprinkled on top.

You could even mash up the flavor combo with inspiration from this Autumn Caesar Salad with Delicata Squash Croutons. The point is… you cannot mess this up. Toss in what’s hanging around in the fridge and call it intentional.

If your kids hate onions, just leave them out (or use green onions instead, way milder).

I also sneak in whatever herbs are left in my crisper – dill, parsley, or chives always make things pop.

Mess around till you find your sweet spot. That’s half the fun.

Expert Tips

• Want even more crunch? Toss your seeds with a little olive oil and toast briefly in a skillet.
• If your squash seems dry, drizzle with a bit more dressing right at the end.
• This salad holds up great for meal prep – just keep the dressing on the side till serving.
• Add roasted chickpeas if you need a protein bump (honestly, so filling).

Ingredient	Substitution	Notes
Kale or Baby Spinach	Mixed greens or Romaine Lettuce	Great base for nutrients and flavor
Butternut Squash	Sweet Potatoes or Carrots	Adds a sweet and earthy flavor
Pumpkin Seeds	Sunflower Seeds or Pecans	Great for extra crunch and nutrition
Red Onion	Green Onions or Chives	Milder taste, good for kids
Feta or Goat Cheese	Nutritional Yeast for Dairy-Free	Adds richness, but optional

Common Questions

How long does the dressing keep?
Usually about a week in the fridge, just shake it up again before using.

Can I use frozen veggies?
Yep, no shame. Thaw and roast them like usual, but dry ’em off first so they crisp up.

What if I don’t have fresh lime?
Lemon works. Bottled lime is okay in a pinch, but you might need a tad more maple to balance out the tartness.

Is this salad gluten-free?
As written, sure is. Just avoid adding grains like farro if you’re not sure.

Will kids eat this?
Depends, but mine love the sweet roasted veggies and crunchy seeds. Get them to sprinkle in the toppings – it actually works.

Fall Salads That Make You Feel Like a Genius

That Savory Fall Salad with Maple-Lime Dressing just makes cozy season feel special, right? You’ve got crunch, zing, and comfort all in one bowl. Don’t be shy to riff on this recipe, because honestly, some of my best salads happen when I play fast and loose with what’s in the fridge. Seriously, check out even more fresh ideas like this Berry Quinoa Summer Salad with Feta and the Festive Holiday Honeycrisp Salad with a Twist for year-round inspo. Happy salad slinging, friend.

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