If you’ve been hunting for a salad that bursts with fall flavors and a perfect balance of sweet, savory, and tangy, you’re going to adore this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe. It’s like a cozy hug on a plate with each bite offering caramelized roasted veggies hugged by a luscious cranberry glaze, topped with creamy goat cheese for just the right touch of richness. This recipe turns humble seasonal ingredients into a show-stopping dish that’s ideal for a wholesome family meal or impressing friends at your next dinner party.
Ingredients You’ll Need
Getting this salad just right depends on a handful of simple but essential ingredients that transform ordinary vegetables into something extraordinary. Each element is chosen not only for taste but for texture and visual appeal, making your dish as beautiful as it is delicious.
- Butternut squash: Peeled and cubed, provides sweetness and a creamy texture once roasted.
- Brussels sprouts: Trimmed and halved, adding a satisfying crunch and slight bitterness to balance the sweet glaze.
- Sweet potatoes: Peeled and cubed, offering earthy sweetness and a soft bite that complements the other veggies.
- Olive oil: Helps roast the vegetables to golden perfection and adds richness.
- Salt and pepper: Essential seasonings to enhance all the natural flavors.
- Dried thyme: Brings an herby depth that pairs beautifully with the earthiness of root vegetables.
- Cranberry juice: The base of the glaze that lifts the dish with a fresh, fruity tang.
- Dried cranberries: Added both in the glaze and as a garnish for chewy bursts of sweet-tart flavor.
- Honey or maple syrup: Sweeteners that give the glaze a rich, sticky finish that clings to the vegetables.
- Balsamic vinegar: Adds acidity and complexity to the cranberry glaze.
- Goat cheese: Crumbled on top for creamy, tangy contrast that melts lightly into the warm veggies.
- Fresh parsley (optional): Adds a pop of color and a fresh note to finish the salad.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Step 1: Roast the Vegetables
Start by heating your oven to 400°F (200°C) to ensure it’s ready to roast the vegetables just right. Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme, making sure each piece is evenly coated. Spread the veggies out on a large baking sheet to allow even roasting and caramelization. Roast for 25-30 minutes, stirring halfway through, until they become tender, slightly browned, and full of that irresistible roasted aroma.
Step 2: Prepare the Cranberry Glaze
While the veggies are roasting, it’s time to create the star glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar. Simmer everything over medium heat, stirring occasionally, until the mixture thickens to a shiny glaze—usually about 8 to 10 minutes. This glaze is what makes this salad extraordinary, bringing a luscious, fruity coating that perfectly balances the roasted flavors.
Step 3: Assemble the Salad
Once the roasted vegetables are out of the oven and still warm, transfer them to a large serving bowl. Drizzle the cranberry glaze generously over the veggies, then gently toss to coat everything in that glossy, tangy sweetness. To finish, sprinkle crumbled goat cheese and extra dried cranberries over the top to add creamy texture and bursts of tartness that keep each bite exciting.
Step 4: Serve
For the final touch, toss some fresh, chopped parsley over the salad if you like a hint of herbal brightness and color contrast. Serve this salad warm so the flavors meld beautifully, making every forkful a deliciously comforting experience.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
Adding garnishes is a splendid way to elevate this salad. Extra dried cranberries scattered on top give pops of sweet-tart flavor, while the creamy goat cheese crumbles add luxurious richness. For a fresh touch, chopped parsley introduces a vibrant green and a subtle herbal note that lifts the whole dish.
Side Dishes
This salad shines beautifully alongside roasted chicken, grilled pork chops, or even a simple quinoa bowl. It’s versatile enough to stand alone as a hearty vegetarian meal or pair with your favorite grains and proteins for a complete feast.
Creative Ways to Present
Try serving this salad in a hollowed-out butternut squash bowl for an impressive centerpiece or layered in a clear glass bowl for a colorful visual treat. You can also add toasted pecans or walnuts for an extra crunch and nutty depth, or drizzle a little extra balsamic glaze on top for a dramatic finish.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate if you want to maintain its texture.
Freezing
This salad is best fresh but can be frozen without the goat cheese. Place cooled roasted vegetables and glaze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven or on the stovetop to avoid sogginess and to bring back that lovely roasted crispness. Add goat cheese fresh after warming to keep its creamy texture intact.
FAQs
Can I use fresh cranberries instead of dried cranberries?
Yes, fresh cranberries can be used but they will require longer cooking in the glaze to soften and break down. Dried cranberries add chewiness and concentrated sweetness that balances the glaze perfectly.
Is this salad suitable for vegans?
Absolutely! Just swap the goat cheese for a vegan cheese alternative or toasted nuts for creaminess, and you have a delicious plant-based version of this recipe.
How do I know when the vegetables are properly roasted?
Properly roasted vegetables should be tender when pierced with a fork and show caramelized, slightly browned edges which means their natural sugars have developed beautifully.
Can I prepare the cranberry glaze ahead of time?
Yes! The glaze can be made a day in advance and stored in the refrigerator. Warm it gently before drizzling it over the roasted vegetables for best results.
What if I don’t have balsamic vinegar?
You can substitute with apple cider vinegar or red wine vinegar, though balsamic adds a unique sweetness and depth that complements the cranberries exceptionally well.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe is one of those dishes that feels like a festive celebration on your plate any time of year. It’s comforting yet elegant, simple but packed with layers of flavor that make every bite special. Give it a try—you’ll find it quickly becoming a favorite go-to recipe you return to again and again.
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 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant, nutritious side dish perfect for fall and winter meals. Roasted to caramelized perfection and tossed in a tangy-sweet cranberry glaze, the combination of tender vegetables, tangy goat cheese, and a hint of fresh parsley offers a delightful balance of flavors and textures.
Ingredients
Vegetables
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
Seasoning 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
Salad Garnishes
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the peeled and cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until the vegetables are evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. Roast until the vegetables are tender and caramelized.
- Make the Cranberry Glaze: While the vegetables are roasting, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the glaze thickens.
- Assemble the Salad: Transfer the roasted vegetables to a large serving bowl. Drizzle the warm cranberry glaze over the vegetables and gently toss to coat them evenly.
- Add Garnishes and Serve: Sprinkle the crumbled goat cheese and extra dried cranberries on top of the glazed vegetables. Garnish with chopped fresh parsley if using. Serve the salad warm for the best flavor.
Notes
- You can substitute honey with maple syrup to make this dish vegan-friendly, but note that the goat cheese should be omitted or replaced with a vegan alternative to keep it fully vegan.
- Make sure to trim and halve Brussels sprouts evenly to ensure uniform roasting.
- Use fresh, ripe butternut squash and sweet potatoes for the best texture and sweetness.
- The cranberry glaze can be prepared ahead and refrigerated; reheat gently before serving.
- This salad pairs well as a side dish for roasted meats or as a hearty vegetarian main when served with grains or legumes.
