Roasted Butternut Squash & Corn Salad

Created by Laura Wright
No ratings yet

Roasted butternut and corn salad has sweet, spicy, and salty flavours all together. Fresh basil, hot chilies in the dressing, and vegan feta make this salad so delicious and satisfying.

Hardy winter squashes have started to pop up here and there. My usual preparation method of choice for butternut squash is roasting, while for corn I typically steam or grill. Despite having never tried corn in the oven, I gave it a go in the name of simplicity.

And I’m so glad I did! It softens up just fine and the husks/silks come off so easily after. While I was at it, I threw a hot cherry pepper in for a zippy dressing contribution. The crunchy little pumpkin seeds and fresh basil make it feel complete. Side note: There is so much basil in the garden, it’s beyond comprehension and reason. I was completely thrilled to find a new application for it that really worked rather than just shoving it into everything to use it up. Salad? Whole leaves of basil in there. Smoothie? Needs basil I guess. Sandwich? Throw basil on it. Grains of any type? Chop it up and put it in already! Are there any extraordinary health benefits unique to this herb? I’m getting them for sure.

This is a great dish to make at the end of summer for little gatherings or maybe as a light lunch with some eggs or crunchy, grainy bread. It has that sweet-spicy-salty thing going on. The squash and toasty seeds are a little fall preview, but the summery corn is still sweet and juicy.

Roasted Butternut & Corn Salad

Roasted butternut and corn salad has sweet, spicy, and salty flavours all together. Fresh basil, hot chilies in the dressing, and vegan feta make this salad so delicious and satisfying.
No ratings yet
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings 4

Ingredients

  • 1 small-medium butternut squash, peeled and diced into small cubes
  • ¼ cup olive oil, divided
  • sea salt and ground black pepper, to taste
  • 1 small hot pepper (I used cherry hot)
  • 3 cobs corn (husks intact)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon agave nectar
  • 1 small clove garlic
  • ½ teaspoon Dijon mustard
  • 2 tablespoons water
  • ¼ cup toasted pumpkin seeds
  • cup crumbled vegan feta cheese
  • 1-2 sprigs basil, leaves finely chopped

Notes

  • The cherry hot pepper that I picked was SO hot! I only used about half of it in the dressing, but yours may vary in degree of heat.
  • If you’re making this ahead of time, toss the vegetables with the dressing and add the vegan feta, pumpkin seeds and basil right before serving.
  • Also, there will be some extra dressing. Just use the rest on a green salad, some grains or whatever you like!

Instructions

  • Preheat the oven to 375°F.
  • Toss the pieces of squash with 1 tablespoon of the olive oil, salt and pepper. Spread out onto a baking sheet. Place the whole chili on the tray as well. Roast until the edges start to brown a bit and the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.
  • While the squash is roasting, place the cobs of corn directly onto the oven racks. Let them roast and steam in there for about 20 minutes. Peel back husks/silks as soon as you can handle them to prevent further cooking. Cut kernels off the cobs. set aside.
  • Make the dressing: combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, remaining olive oil, water, salt and pepper in a blender. Blend mixture until creamy and unified. If you don't have a blender, just finely mince the chili and garlic, combine everything except the oil. Then slowly drizzle in the oil while whisking until the mixture is thoroughly combined.
  • Toss the squash and corn with half of the dressing, half of the basil and half of the vegan feta. Taste to see if you would like more dressing. Place the mixture onto your serving plate. Garnish the top with the pumpkin seeds, remaining basil and vegan feta.
26/08/2011 (Last Updated 01/03/2024)
Posted in: autumn, creamy, gluten free, nut free, roasted, salad, salty, side dish, summer, sweet

11 comments

Recipe Rating




  • Michelle

    I just made this and it turned out amazing! Instead of the chili, I used sriracha sauce (enough to make it spicy to our taste), and it gave it enough a kick. Thanks!

  • Karen

    I took frozen shoepeg corn, sprayed with olive oil and salted and peppered it then roasted in the oven for about 15-20 minutes since corn isn’t in season now and it was yummy!!

  • lorena

    I just made this and it turn out delicious. I love it!!!!!

  • Emily

    This went over so well at dinner on Saturday! Thanks Laura!

    • Laura

      SO glad girl! :)))

  • Julia

    I think I could eat this everyday an never get bored, incredible!

  • jess @Athriftyfoodie

    wow, this looks so great. i love this touch of the feta!

  • Mich

    If you made this dish in the autumn when corn isn’t in season, is there another veggie which would sub well?

    • Laura

      Michelle! Some roasted cubanelle or bell peppers diced up would be delicious too. Then maybe add some cumin to the dressing? Or some chopped up raw fennel could be good too. Omnomnom.

  • Amanda

    Oh! This looks delicious, perfect for a cool day like today. I think I’m ready for fall already.

  • Follow Your Own Way

    this dish looks delicious. that corn on the cob looks so good i could eat that alone.