Description
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a warm, hearty, and flavorful dish perfect for fall. It features roasted root vegetables tossed in a tangy cranberry glaze and topped with creamy goat cheese and sweet cranberries.
Ingredients
Scale
- 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
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
- Optional: Nuts (such as walnuts or pecans)
- Optional: Spinach or arugula
- Optional: A squeeze of lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated.
- Spread vegetables on the baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
- While vegetables roast, combine cranberry juice, 1/4 cup dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan.
- Simmer the glaze over medium heat for 8–10 minutes, stirring occasionally, until thickened.
- Transfer roasted vegetables to a large serving bowl and drizzle with the cranberry glaze. Toss gently to coat.
- Top with crumbled goat cheese and garnish with 1/2 cup dried cranberries.
- Optional: Sprinkle with fresh parsley, nuts, or serve over greens like spinach or arugula. Add a squeeze of lemon juice if desired.
Notes
- Roast vegetables in a single layer for the best caramelization.
- Maple syrup adds a more earthy sweetness, while honey is brighter.
- This dish is versatile—add greens, nuts, or even grains like quinoa.
- Can be served warm or at room temperature, making it great for potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 14g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: cranberry glaze, roasted vegetable salad, fall salad, sweet potato brussels sprouts, vegetarian holiday side