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
Scale
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.
