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!

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.

Per Serving: 197 calories; protein 2.6g; carbohydrates 30.9g; fat 9.9g; sodium 60.7mg.

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