Roasted Butternut Squash and Corn Salad with Cranberries and Cilantro

With cranberries, chile paste, cilantro, and roasted corn and butternut squash, this colorful salad is a perfect side dish to make for fall.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 197 Calories

Ingredients

• 1 teaspoon cider vinegar
• ½ teaspoon paprika
• ¾ cup dried cranberries
• 1 tablespoon garlic powder
• ¼ cup olive oil, divided
• 1 small red onion, chopped
• 1 tablespoon olive oil, or as needed
• 4 ears corn on the cob, husks and silk removed
• lemon, juiced
• ½ bunch cilantro, chopped
• 3 tablespoons chile paste
• 1 pound butternut squash, peeled and diced, or more to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.

Step 4

Cut corn kernels off cob; place in a container with the butternut squash.

Step 5

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.

Step 6

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.