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Roasted Butternut & Corn Salad

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
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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
  • ⅓ cup crumbled vegan feta cheese
  • 1-2 sprigs basil, leaves finely chopped

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.

Recipe 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!
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.