ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
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Ashley Adamson
[email protected]I would not recommend this recipe.
Ghanim Bred
[email protected]This salad is not worth the effort.
Glimm3ring Bl0ss0m
[email protected]I found the dressing to be a bit bland.
Kamo Nkosi
[email protected]This salad is a bit too sweet for my taste.
Emery F
[email protected]I'm allergic to cranberries. What can I substitute them with?
Londeka Nicky
[email protected]This salad is a great way to use up leftover Thanksgiving ingredients.
Isaac Kats
[email protected]I added a bit of chopped bacon to the salad. It added a nice smoky flavor.
Mohammed Bello Sani
[email protected]I used frozen corn instead of fresh corn. The salad was still very good.
Ivan Martell
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The salad was still delicious.
Scott Green
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Rifat Hossain
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill.
Muhammad JAWED786
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Ya'u Ahmad TV Comedi
[email protected]I love the nutty flavor of the roasted butternut squash. It pairs perfectly with the sweet corn and tart cranberries.
Ifunanya Princess
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer barbecue.
Likhon Malik
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this salad. The flavors were well-balanced.
md rajibmasud
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great side dish for grilled chicken or fish.
Arfan Bacha
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the sweet and savory flavors.
Arshad Shehzad
[email protected]This recipe was easy to follow and the end result was delicious. I especially enjoyed the roasted butternut squash.
Mohammad Amaar
[email protected]I love the vibrant colors in this salad. It's so visually appealing!
md sohag mia
[email protected]This salad was a hit at my last potluck! The combination of roasted butternut squash, corn, cranberries, and cilantro was unique and flavorful. I will definitely be making this again.