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
Scale
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.
