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If you adore vibrant flavors and comforting textures mingling in one bowl, then this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe might just become your new favorite dish. It beautifully balances the caramelized sweetness of roasted root vegetables with a tangy cranberry glaze, all crowned with creamy goat cheese and a sprinkle of dried cranberries for a burst of tartness. Perfect for cozy dinners or festive gatherings, this salad offers that special kind of warmth and cheer that makes every bite memorable.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor, texture, and color that make the salad truly unforgettable.
- Butternut squash: Peeled and cubed, it brings smooth sweetness and vibrant orange color to the mix.
- Brussels sprouts: Trimmed and halved, they add a lovely green crunch and a slight bitterness that balances sweetness.
- Sweet potatoes: Peeled and cubed, contributing a soft, creamy texture and rich natural sweetness.
- Olive oil: Essential for roasting, it helps vegetables caramelize beautifully and hold their flavor.
- Salt and pepper: Basic seasonings that bring out the best in every ingredient.
- Dried thyme: Adds a subtle earthiness, perfect for enhancing the roasted veggies.
- Cranberry juice: The foundation of the glaze, offering a bright, fruity tartness.
- Dried cranberries: Used both in the glaze and as garnish, they deliver extra bursts of tangy-sweet chewiness.
- Honey or maple syrup: Natural sweeteners that balance the tart cranberry juice with gentle warmth.
- Balsamic vinegar: Adds complexity and a hint of acidity to the glaze.
- Goat cheese: Crumbled on top for a creamy, slightly tangy contrast to the roasted vegetables.
- Fresh parsley (optional): A bright, herbaceous note to finish the salad beautifully.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to a toasty 400°F (200°C) so it’s ready to perfectly caramelize your veggies. Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme in a large bowl until every piece shines with seasoning. Then, spread them out evenly on a baking sheet to ensure they roast to tender, slightly caramelized perfection. A stir halfway through helps them brown evenly, taking about 25–30 minutes. This roasting brings out their natural sweetness and adds a satisfying texture.
Step 2: Prepare the Cranberry Glaze
While the vegetables work their magic in the oven, you can prepare the star of the show—the cranberry glaze. Combine the cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Bring it to a gentle simmer over medium heat and let it cook down for 8 to 10 minutes, stirring now and then until it thickens into a luscious glaze. The balance of tart, sweet, and tangy flavors in this glaze is what gives the salad such a delightful zing.
Step 3: Assemble the Salad
Once your vegetables are perfectly roasted, transfer them into a large serving bowl. Drizzle the warm cranberry glaze over the top and toss gently to coat every piece evenly with that glossy, flavorful finish. Now it’s time for the creamy crumbled goat cheese and a sprinkling of extra dried cranberries to join the party, adding texture and bursts of sweetness that make this salad truly sing.
Step 4: Serve
For the final touch, sprinkle some fresh chopped parsley over the salad to add a pop of green freshness. Serve this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe warm, allowing the flavors to meld perfectly on your plate. It’s a dish that makes a statement without fuss, providing comfort and elegance all in one bite.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
To elevate this salad even further, fresh herbs like parsley or thyme offer beautiful color and a hint of brightness. Toasted nuts such as pecans or walnuts introduce crunch and a toasty depth that pairs wonderfully with the glazed vegetables. For a little extra creaminess and tang, don’t hesitate to add more goat cheese or even dollops of Greek yogurt on the side.
Side Dishes
This hearty salad is versatile enough to shine alongside a variety of dishes. Serve it with roasted chicken, grilled turkey, or a simple pan-seared salmon for a well-rounded meal. It also complements grain bowls or warm quinoa dishes, adding color, flavor, and nutrition to any plate.
Creative Ways to Present
Impress your guests by layering the salad over a bed of mixed greens or arugula for added peppery notes. For a fun twist, try serving it inside hollowed-out roasted butternut squash halves as edible bowls. You can also transform this recipe into a wrap by stuffing the roasted veggies and goat cheese into warm pita bread for an easy, portable lunch option.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and separate from any fresh garnishes until ready to serve again to maintain texture and freshness.
Freezing
Freezing this salad is possible but not ideal because the roasted vegetables may lose some of their texture when thawed. If you choose to freeze the components, store the roasted vegetables and cranberry glaze separately in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating and assembling.
Reheating
To reheat leftovers, warm the roasted vegetables gently in a skillet or oven until heated through, then drizzle with the cranberry glaze and toss again to refresh the flavors. Avoid microwaving as it can make the vegetables soggy. Add fresh goat cheese and garnishes just before serving for the best texture.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will give a brighter, tangier punch to the glaze, but they may require a bit more cooking time to soften. You might also want to adjust the sweetener slightly to balance the sharpness.
Is this recipe gluten-free?
Yes, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is naturally gluten-free, making it perfect for anyone avoiding gluten. Just be sure to check that your balsamic vinegar and other packaged ingredients are certified gluten-free.
Can I substitute goat cheese with another cheese?
Definitely! Feta or ricotta salata are great alternatives, each offering a different but complementary flavor profile. For a dairy-free option, try a tangy cashew-based cheese or omit the cheese altogether.
How do I make this salad vegan?
To make this recipe vegan, swap the honey for maple syrup in the glaze and use a plant-based cheese or skip the cheese topping. The natural sweetness of the vegetables and tartness of the glaze keep it deliciously satisfying even without dairy.
Can I prepare parts of this salad in advance?
Yes! You can roast the vegetables a day ahead and store them in the fridge. The cranberry glaze also keeps well and can be made in advance. Just assemble the salad right before serving to keep the textures crisp and flavors fresh.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is like a warm hug on a plate, bursting with cozy flavors and beautiful colors. Whether you’re cooking for a family dinner or bringing something special to a potluck, this salad promises to delight and nourish. I can’t wait for you to try it and make it your own wonderful tradition!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad combines tender, caramelized vegetables with a tangy cranberry glaze and creamy goat cheese for a perfect fall-inspired side dish or light meal. Roasted to perfection and tossed with a homemade cranberry-balsamic glaze, this salad is both wholesome and bursting with seasonal flavors.
Ingredients
Vegetables
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
Seasonings and Oil
- 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
Garnish and Toppings
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated. Spread the vegetables in a single layer on a large baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Prepare the Cranberry Glaze: While the vegetables roast, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the mixture thickens into a shiny glaze.
- Assemble the Salad: Transfer the roasted vegetables to a large serving bowl. Drizzle the warm cranberry glaze over the vegetables and gently toss to evenly coat them.
- Add Toppings and Serve: Sprinkle the crumbled goat cheese and additional dried cranberries over the glazed vegetables. Garnish with fresh chopped parsley if desired and serve the salad warm.
Notes
- You can substitute goat cheese with feta if preferred.
- Maple syrup works well as a vegan alternative to honey.
- For extra crunch, add toasted pecans or walnuts as a topping.
- This salad can be served warm or at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
