If you’re looking for a dish that sings with fall flavors and vibrant colors, the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is an absolute must-try. This delightful recipe brings together the natural sweetness of roasted root vegetables with a tangy, luscious cranberry glaze, all finished off with creamy goat cheese and a pop of dried cranberries. It’s comfort and elegance in one bowl, perfect for cozy dinners or festive gatherings.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that each play a crucial role in building its rich flavor and inviting texture. From the hearty vegetables to the tart sweetness of the cranberry glaze, every component shines.
- Butternut squash: Adds sweet, nutty flavor and a creamy texture when roasted.
- Brussels sprouts: Bring a slight bitterness and satisfying crunch that balance the sweetness.
- Sweet potatoes: Offer natural sweetness and vibrant color, boosting the salad’s warmth.
- Olive oil: Essential for roasting to create caramelized edges and smooth mouthfeel.
- Salt and pepper: Simple seasonings that enhance all the flavors.
- Dried thyme: Adds an earthy, herbaceous note that complements the veggies perfectly.
- Cranberry juice: The base for the tangy and sweet glaze that ties the dish together.
- Dried cranberries: Both in the glaze and garnish for bursts of tartness and chewiness.
- Honey or maple syrup: Sweetens the glaze naturally while creating a glossy finish.
- Balsamic vinegar: Adds depth and a slight acidity to balance the sweetness.
- Goat cheese: Crumbled on top for rich creaminess and a luxurious texture contrast.
- Fresh parsley (optional): For a fresh, herbaceous finish that brightens the salad.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C), the perfect temperature to coax out deep caramelized flavors from the vegetables. Toss the cubed butternut squash, halved Brussels sprouts, and sweet potatoes in olive oil, salt, pepper, and dried thyme. This simple seasoning allows each vegetable to shine while creating that irresistible roasted texture. Spread everything on a baking sheet in a single layer to ensure even cooking, then roast for 25-30 minutes, stirring once halfway through. When done, your kitchen will smell like autumn itself as the edges caramelize and the vegetables become tender but still hold their shape.
Step 2: Prepare the Cranberry Glaze
While the veggies are roasting, get the glaze going on the stovetop. Combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Bring it to a gentle simmer over medium heat, stirring occasionally. In about 8-10 minutes, the mixture will thicken beautifully into a shiny, syrupy glaze that bursts with sweet-tart flavor. This glaze is the magic that transforms our roasted vegetables into a luscious, festive salad that’s anything but ordinary.
Step 3: Assemble the Salad
Once your roasted bunch is ready, transfer the veggies to a large serving bowl. Drizzle the cranberry glaze over the warm vegetables and delicately toss to coat every piece in the tangy-sweet goodness. Next, sprinkle the salad with crumbled goat cheese for that creamy, tangy contrast. Add extra dried cranberries on top to introduce little pockets of chew and color, making every bite exciting and dynamic.
Step 4: Serve
For the finishing touch, the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is best served warm. If you like, sprinkle with freshly chopped parsley to add a hint of herbal brightness and a splash of fresh green color. This dish is ready to be enjoyed as a centerpiece or a hearty side, guaranteed to impress anyone lucky enough to have a forkful.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
Fresh parsley is a wonderful garnish that adds a sparkle of color and a light, refreshing contrast to the rich flavors. If you want to elevate this salad even more, consider toasted pecans or walnuts for an added crunch. A drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving can also bring out deeper layers of taste.
Side Dishes
This vibrant salad pairs beautifully with roasted meats like turkey or chicken, but it’s equally fantastic alongside a simple green salad or quinoa for a lighter meal. The balance of sweet and savory components makes it versatile enough to complement a variety of main dishes or stand proud as a vegetarian-friendly entree.
Creative Ways to Present
For a more elevated presentation, serve the salad on a large wooden board garnished with fresh herbs and whole cranberries. You can also layer it in a glass trifle bowl for an eye-catching centerpiece or plate individual servings with a crumble of goat cheese and a drizzle of the cranberry glaze for lovely, personalized portions.
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 actually deepen a bit overnight, making it a fantastic next-day meal or side.
Freezing
While it’s best enjoyed fresh, you can freeze portions of the roasted vegetables without the goat cheese and garnish. Place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and adding fresh toppings.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven to keep the texture crisp and delicious. Avoid microwaving when possible, as it can make the vegetables soggy. Once warm, add goat cheese and dried cranberries again to revive that fresh, delicious salad experience.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add a bright tartness and a bit more texture. You might want to increase the honey or maple syrup slightly to balance the extra tartness when making the glaze.
What if I don’t have goat cheese?
Feel free to substitute with feta or skip the cheese altogether if you prefer a dairy-free dish. Both options work well and keep the salad flavorful.
Can I make this salad vegan?
Yes! Use maple syrup instead of honey and omit the goat cheese or replace it with a vegan cheese alternative. The flavors will still be deeply satisfying.
Is it okay to roast the vegetables separately?
You can roast them separately if your baking sheets are small or if you want precise cooking. Just keep an eye on the Brussels sprouts as they usually cook faster than sweet potatoes.
How long can leftover salad be stored in the fridge?
It’s best eaten within 3 days. After that, the texture and flavors might start to fade, so enjoying it sooner is recommended for the best experience.
Final Thoughts
There is something truly special about the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe that makes it a standout on any table. The combination of textures, the balance of sweet and savory, and the gorgeous colors make it a dish you’ll want to prepare again and again. Give this recipe a go — your taste buds will thank you, and it’s sure to become a beloved favorite in your kitchen, just like it is in mine.
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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 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad combines tender, caramelized roasted vegetables with a tangy-sweet cranberry glaze. Topped with creamy goat cheese and garnished with dried cranberries and fresh parsley, this dish is a perfect balance of flavors and textures, ideal for a healthy, colorful side or light main course.
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
Salad Garnishes
- 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 peeled and cubed butternut squash, trimmed and halved Brussels sprouts, and peeled and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until everything is well coated. Spread the vegetables in a single layer on a large baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization, until tender and golden.
- Prepare the Cranberry Glaze: While the vegetables roast, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Place over medium heat and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens into a rich, syrupy glaze.
- Assemble the Salad: Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the warm cranberry glaze evenly over the roasted vegetables and gently toss to coat them thoroughly. Next, sprinkle the crumbled goat cheese and additional dried cranberries on top to add creamy and chewy texture contrasts.
- Serve: Garnish the salad with freshly chopped parsley if desired, and serve warm as a delicious, hearty side dish or light meal.
Notes
- You can substitute maple syrup for honey to make the glaze vegan.
- For extra crunch, consider adding toasted pecans or walnuts as a topping.
- If you prefer a more tart glaze, adjust the honey/maple syrup quantity to taste.
- This salad can be made ahead; reheat the vegetables briefly before tossing with the glaze and garnishes.
- Ensure vegetables are cut uniformly to promote even roasting.
