If you’re looking to brighten up your meal rotation with a dish that’s bursting with seasonal flavors and cozy vibes, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is exactly what you need. Imagine tender, caramelized cubes of butternut squash and sweet potato mingling with crisp roasted Brussels sprouts, all coated in a tangy-sweet cranberry glaze that perfectly balances earthiness and brightness. This salad isn’t just a side—it’s a celebration of fall’s best produce in every bite, topped off with creamy goat cheese and a sprinkle of dried cranberries for that extra pop of color and texture.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this dish shine. Each one contributes a unique flavor or texture that combines to create a harmony of tastes, from the sweet to the savory, the soft to the crunchy.
- Butternut squash: Peeled and cubed to become tender and sweet once roasted.
- Brussels sprouts: Trimmed and halved for even roasting and a lovely slight crispness.
- Sweet potatoes: Peeled and cubed to add natural sweetness and a creamy texture.
- Olive oil: Helps to roast veggies to golden perfection and brings in a silky richness.
- Salt and pepper: Essential for seasoning and bringing out the flavors in every ingredient.
- Dried thyme: Offers a subtle herbal note that complements the sweet vegetables beautifully.
- Cranberry juice: Creates the base of the tangy-sweet glaze that coats everything deliciously.
- Dried cranberries: Mixed into the salad and used as garnish for bursts of chewy sweetness and vibrant color.
- Honey or maple syrup: Adds natural sweetness to the glaze for that irresistible sticky finish.
- Balsamic vinegar: Provides acidity and depth, balancing the sweet elements perfectly.
- Goat cheese: Crumbled on top to introduce a creamy, tangy richness that rounds out the dish.
- Fresh parsley (optional): A fresh herbal garnish for brightening up each bite and adding a splash of green.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven and prepping your veggies. Toss the butternut squash cubes, halved Brussels sprouts, and sweet potato chunks in olive oil, salt, pepper, and dried thyme. Spread them out evenly on a baking sheet to roast until they are tender and golden, about 25-30 minutes, flipping halfway through for even caramelization. This roasting brings out their natural sweetness and gives the salad its beautifully roasted character.
Step 2: Make the Cranberry Glaze
While the veggies are roasting, pour the cranberry juice into a small saucepan over medium heat. Add in honey or maple syrup and balsamic vinegar. Let this mixture simmer and reduce until it thickens into a glossy glaze that’s both tangy and sweet. Stir occasionally to prevent burning. This glaze will marry all the flavors in the salad and give it that signature cranberry sparkle.
Step 3: Combine and Toss
Once the veggies are perfectly roasted, transfer them to a large mixing bowl. Drizzle the warm cranberry glaze over them and gently toss until every piece is coated in that luscious sauce. Sprinkle the dried cranberries into the mix as well to add chewy bursts scattered throughout the salad, giving each bite a delightful surprise.
Step 4: Add Finishing Touches
Transfer the glazed vegetable mixture to a serving dish. Crumble the goat cheese generously across the top—it brings a creamy tanginess that contrasts beautifully with the sweet and tart glaze. For a fresh color pop, scatter some extra dried cranberries and chopped parsley over everything. Your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is now ready to impress!
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
Adding a few thoughtful garnishes can elevate this salad even further. Choose extra crumbled goat cheese for creaminess, a handful of toasted walnuts or pecans for crunch, and fresh parsley for a fragrant herbal lift. These little touches make the salad look stunning and taste even better.
Side Dishes
This salad plays wonderfully alongside roasted meats like turkey or chicken, making it an excellent choice for holiday meals or cozy dinners. It also pairs nicely with crusty bread and a light soup for a balanced, satisfying meal filled with hearty textures and bright flavors.
Creative Ways to Present
For a festive presentation, serve this salad in a hollowed-out pumpkin or squash bowl to really embrace the autumn spirit. Alternatively, assemble individual servings in small mason jars layered with mixed greens to make an eye-catching starter or packed lunch. The vibrant colors and textures make it a stunner on any table.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate if possible, and add it freshly when serving to maintain its creamy texture and flavor integrity.
Freezing
While the roasted vegetables and glaze freeze well, the fresh components like goat cheese and dried cranberries don’t hold their best texture after freezing. If you plan to freeze, store the cooked veggies and glaze alone in an appropriate container for up to 1 month, then thaw and reassemble with fresh toppings.
Reheating
To reheat, warm the salad gently in the oven or microwave until just heated through—avoid excessive heating to keep the textures intact. Adding fresh goat cheese and dried cranberries after warming ensures the best combination of flavors and freshness.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or substitute it with a vegan cheese or toasted nuts for richness. The cranberry glaze and roasted veggies will still shine deliciously.
What can I use if I don’t have cranberry juice?
If cranberry juice isn’t available, pomegranate juice or a mix of orange juice with a splash of vinegar can serve as a tasty substitute for the glaze, providing similar tartness and sweetness.
Is it possible to use frozen vegetables?
While fresh vegetables yield the best flavor and texture, you can use frozen Brussels sprouts, butternut squash, and sweet potatoes in a pinch. Just be sure to thaw and pat them dry well before roasting to avoid excess moisture.
Can I prep this salad in advance for a party?
Definitely! Roast the vegetables and make the cranberry glaze a day ahead. Store them separately and combine with goat cheese and cranberries just before serving to keep everything fresh and vibrant.
What wine pairs well with this salad?
A crisp, fruity white wine like a Sauvignon Blanc or a light Pinot Noir complements the sweet and tart notes of the salad beautifully without overpowering its delicate flavors.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe has quickly become one of my heartwarming favorites, perfect for any occasion when you want to serve something both comforting and elegant. I hope you enjoy making it as much as eating it—each bite is a little celebration of fall’s best bounty that’s sure to bring smiles all around the table!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, all glazed with a tangy cranberry sauce and topped with creamy goat cheese and dried cranberries. Perfect as a nutritious side or a light main dish bursting with fall flavors.
Ingredients
Vegetables
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
Roasting and Seasoning
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
Cranberry Glaze
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
Toppings
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the vegetables: Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts to ensure even roasting and consistent cooking times.
- Toss with oil and seasoning: In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme. Toss well until all vegetables are evenly coated.
- Roast the vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes, turning halfway through to ensure even browning and tenderness.
- Prepare the cranberry glaze: While the vegetables are roasting, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Simmer over medium heat until the liquid reduces and thickens to a glaze consistency, about 8-10 minutes. Remove from heat and let cool slightly.
- Glaze the roasted vegetables: Once the vegetables are tender and golden, transfer them to a large mixing bowl. Pour the cranberry glaze over the roasted vegetables and gently toss to coat them evenly with the sauce.
- Assemble the salad: Transfer the glazed vegetables to a serving dish. Sprinkle crumbled goat cheese, dried cranberries, and chopped fresh parsley over the top to add texture and flavor contrast.
- Serve warm or at room temperature: This salad can be served immediately while warm, or at room temperature, making it a versatile addition to any meal or festive table.
Notes
- For a vegan version, substitute goat cheese with a plant-based cheese alternative or omit entirely.
- Make sure to use fresh, firm Brussels sprouts for the best roasting results.
- The cranberry glaze can be made ahead and stored in the fridge for up to 3 days.
- Add toasted walnuts or pecans for extra crunch and nutty flavor.
- If you prefer a spicier glaze, a pinch of cayenne pepper or ground cinnamon can be added to the cranberry mixture.
