Midwestern Corn and Cranberry Salad with Maple Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant salad combining sweet roasted corn and tart dried cranberries, tossed in a maple-infused vinaigrette reflecting Wisconsin's regional flavors. This american-inspired salads (vegetarian) ready in about 20 minutes pairs (from about 4 ears) fresh corn kernels, dried cranberries, baby spinach into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is lightly browned and caramelized on the edges. Remove from heat and let cool slightly.
  2. Step 2: In a small bowl, whisk together 2 tbsp maple syrup, 3 tbsp apple cider vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper until the vinaigrette emulsifies and thickens slightly.
  3. Step 3: In a large salad bowl, combine the caramelized corn, 1/2 cup dried cranberries, 4 cups baby spinach, and 1/2 cup roughly chopped toasted pecans.
  4. Step 4: Pour the maple vinaigrette over the salad and toss gently until all ingredients are evenly coated. Serve immediately for a fresh, regional-inspired salad.

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Frequently asked questions

How long does Midwestern Corn and Cranberry Salad with Maple Vinaigrette take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Midwestern Corn and Cranberry Salad with Maple Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried cranberries from drying out.

Can I substitute ingredients in Midwestern Corn and Cranberry Salad with Maple Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwestern Corn and Cranberry Salad with Maple Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Midwestern Corn and Cranberry Salad with Maple Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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