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

Scale

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)

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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