Preheat your oven to 400°F (200°C). On a large sheet pan, toss cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer and roast for 20-30 minutes, stirring halfway, until the pieces are tender and slightly caramelized, turning golden brown and fragrant.

While the squash is roasting, prepare the dressing. In a mason jar, combine extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice. Secure the lid and shake vigorously until emulsified, achieving a smooth and creamy consistency. Taste and adjust sweetness or acidity according to your preference.

Bring a large pot of salted water to a rolling boil, then add the bow-tie pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to halt the cooking process.

In a large bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, fresh baby spinach, crumbled goat cheese, and dried cranberries. Gently toss the ingredients together, ensuring everything is well distributed. Drizzle the maple-lime dressing over the salad, tossing lightly to coat all components evenly.

Consider topping the salad with fresh thyme leaves or additional seasoning to taste. Serve immediately for the freshest experience or store the elements separately for later enjoyment.