The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is a vibrant medley of fall flavors that brings warmth and a touch of sweetness to your table. This dish perfectly balances the earthiness of roasted vegetables with the tangy sparkle of cranberry glaze and creamy goat cheese, creating a salad that is as beautiful as it is delicious. It’s a wonderful way to celebrate seasonal produce while offering a comforting and nutritious meal that feels special yet simple enough for any weeknight dinner.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that come together beautifully to create layers of flavor and texture. Each component, from the sturdy butternut squash to the tart cranberries, plays a key role in delivering a colorful and tasty experience.
- Butternut squash: Peeled and cubed, it offers a sweet, creamy base that roasts to a tender perfection.
- Brussels sprouts: Trimmed and halved to roast evenly and add a slightly nutty crunch.
- Sweet potatoes: Peeled and cubed for their natural sweetness and soft texture.
- Olive oil: Helps to crisp the vegetables and adds a subtle richness.
- Salt and pepper: Key for enhancing all the natural flavors in the dish.
- Dried thyme: Adds an earthy herbal note that complements the roasted veggies.
- Cranberry juice: The foundation for the tangy, fruity glaze that brightens the salad.
- Dried cranberries: Stirred into the salad for chewy bursts of tart sweetness.
- Honey or maple syrup: Brings balance to the cranberry glaze with gentle sweetness.
- Balsamic vinegar: Adds depth and a slight tang to tie the flavors together.
- Goat cheese: Crumbled on top for a creamy, tangy contrast.
- Fresh parsley (optional): For a pop of green freshness and color.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Step 1: Prep and Roast the Vegetables
Start by peeling and chopping the butternut squash and sweet potatoes into even cubes, then trim and halve the Brussels sprouts. Toss all the vegetables with olive oil, salt, pepper, and dried thyme, making sure every piece is lightly coated. Spread them evenly on a baking sheet and roast at 400°F for about 25-30 minutes until they are tender and caramelized on the edges. The roasting process brings out their natural sweetness and gives the salad a wonderful texture that’s both soft and slightly crispy.
Step 2: Make the Cranberry Glaze
While the vegetables are roasting, combine cranberry juice, honey or maple syrup, and balsamic vinegar in a small saucepan. Simmer gently until the mixture reduces by half and thickens into a syrupy glaze. This tangy-sweet sauce will elevate the roasted veggies by adding a vibrant cranberry flavor that perfectly compliments their earthy tones.
Step 3: Toss and Combine
Once the vegetables are roasted, transfer them to a large mixing bowl. Drizzle the warm cranberry glaze over the veggies, then sprinkle in the dried cranberries. Gently toss everything together until the flavors are evenly distributed. This step lets the warm glaze soak into the vegetables, infusing the salad with a lively burst of cranberry tang balanced by mellow sweetness.
Step 4: Add the Finishing Touches
Finally, crumble goat cheese generously over the top and sprinkle with additional dried cranberries and, if desired, a handful of freshly chopped parsley. The creamy goat cheese lends an irresistible richness, while the parsley adds a fresh, herbaceous note to round out the dish beautifully.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
To make this salad truly shine, top it with extra dried cranberries for a pop of color and texture. A sprinkle of toasted pecans or walnuts would add delightful crunch and a nutty flavor, creating a well-rounded plate. Fresh herbs like parsley or even thyme leaves make lovely garnishes that boost the salad’s aroma and visual appeal.
Side Dishes
This salad pairs wonderfully with roasted chicken or grilled salmon, making for a balanced and hearty meal. It can also serve as a fantastic vegetarian main course alongside some warm crusty bread or a simple quinoa pilaf, where the flavors complement but never compete.
Creative Ways to Present
For a festive touch, serve this salad in individual bowls with goat cheese rosettes or neatly arranged vegetable portions. Consider layering it in a glass trifle dish for a party platter or stirring in some toasted pumpkin seeds right before serving for extra texture and visual interest.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Just add fresh goat cheese or herbs when serving to refresh the dish.
Freezing
Because of the fresh goat cheese and glaze, it’s best not to freeze this salad. Freezing can change the texture of the vegetables and diminish the brightness of the cranberry glaze. Instead, make a fresh batch or store individual roasted components without the glaze and cheese for freezing.
Reheating
If you’d like to enjoy this salad warm, gently reheat the roasted vegetables in a skillet or oven to bring back their roasted crispiness before tossing again with leftover glaze. Avoid microwaving as it can make the vegetables soggy and affect the glaze’s texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be quite tart and firm, so they are best cooked down into a sauce or glaze rather than added directly to the salad. The dried cranberries provide natural sweetness and chewiness that balance the flavors nicely.
Is this salad suitable for vegans?
The recipe as written includes goat cheese, which is not vegan. However, you can easily swap in a plant-based cheese alternative or simply omit the cheese for a delicious vegan version.
Can I prepare the glaze ahead of time?
Absolutely! The cranberry glaze can be made a day in advance and stored in the refrigerator. Reheat gently before using to bring back its syrupy consistency.
What can I substitute for butternut squash?
Acorn squash or pumpkin cubes make great alternatives, offering a similar sweetness and texture that roast beautifully alongside the other vegetables.
How can I make this salad more filling?
Adding cooked quinoa, farro, or toasted nuts will boost the salad’s protein and fiber content, making it a hearty and satisfying meal perfect for cooler days.
Final Thoughts
You truly can’t go wrong with the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe. It’s a heartwarming dish packed with layers of flavor, color, and texture that will brighten any meal or occasion. I encourage you to try it soon—the comforting sweetness of the roasted vegetables paired with the tangy cranberry glaze and creamy goat cheese is simply irresistible.
Print
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 to 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy 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 hearty side dish or a festive vegetarian main.
Ingredients
Roasted Vegetables
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 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
Finishing Touches
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the vegetables. Preheat the oven to 400°F (200°C). Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts. Place all the vegetables in a large mixing bowl.
- Toss with seasonings. Drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and dried thyme. Toss well to coat evenly.
- Roast the vegetables. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Make 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, stirring occasionally, until the cranberries soften and the mixture thickens into a glaze, about 8-10 minutes. Remove from heat and let cool slightly.
- Combine and glaze. Once the vegetables are roasted, transfer them to a large serving bowl. Pour the cranberry glaze over the warm vegetables and toss gently to coat evenly.
- Add goat cheese and garnish. Sprinkle crumbled goat cheese over the salad and garnish with additional dried cranberries and chopped fresh parsley if desired.
- Serve. Serve warm or at room temperature as a flavorful side dish or a light vegetarian main course.
Notes
- You can substitute honey with maple syrup to keep the dish vegan.
- Fresh cranberries can be used instead of dried for a tarter glaze, just cook longer until softened.
- To make this gluten free, ensure all ingredients like vinegar and dried cranberries have no cross-contamination.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
