Roasted Maize and Butternut Salad with Coriander Dressing

By · Reviewed by AislePrompt Editorial · ·

A colorful salad combining sweet roasted maize and butternut squash with a zesty coriander-lime dressing. This african-inspired vegetarian ready in about 40 minutes blends (cut from 2 ears) fresh maize kernels, peeled and diced butternut squash, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour the dressing over the salad and toss gently to coat all ingredients. Serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Maize and Butternut Salad with Coriander Dressing take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Maize and Butternut Salad with Coriander Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Maize and Butternut Salad with Coriander Dressing?

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 Roasted Maize and Butternut Salad with Coriander Dressing 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.

What goes well with Roasted Maize and Butternut Salad with Coriander Dressing?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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