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
Scale
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.
