Roasted Maize and Butternut Salad with Coriander Dressing

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful salad combining sweet roasted maize and butternut squash with a zesty coriander-lime dressing. This African-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh maize kernels, butternut squash, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 25 min Serves 4 African cuisine 220 cal/serving

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Ingredients

2 cups (cut from 2 ears) fresh maize kernels
2 cups peeled and diced butternut squash
3 tbsp divided olive oil
1 tsp divided salt
1/2 tsp divided black pepper
1/4 cup finely diced red onion
1/2 cup chopped fresh coriander leaves
2 tbsp lime juice
1 tsp honey
1/2 tsp ground cumin

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups peeled and diced butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
Step 2: Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups fresh maize kernels and sauté for 5-6 minutes until golden and slightly charred.
Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing.
Step 4: In a large bowl, combine the roasted butternut squash, sautéed maize kernels, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh coriander leaves.
Step 5: Pour the dressing over the salad and toss gently to coat all ingredients. Serve warm or at room temperature.