There is something irresistibly comforting and vibrant about this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe that turns simple vegetables into a celebration of autumn flavors. This dish perfectly balances the natural sweetness of roasted squash and sweet potatoes with the slight bitterness of Brussels sprouts, all enhanced by a luscious cranberry glaze. Easy to prepare and visually stunning, it’s a wonderful way to bring warmth and color into your meals, making it an unforgettable treat for your family or guests.
Ingredients You’ll Need
The beauty of this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe lies in its straightforward ingredients, each one playing a vital role. From the hearty squash to the sweet and tangy glaze, everything combines to create a burst of flavor and texture.
- 1 small butternut squash, peeled and cubed: Adds creamy sweetness and a velvety texture when roasted.
- 1 lb Brussels sprouts, trimmed and halved: Brings earthy bitterness and a satisfying crunch.
- 2 medium sweet potatoes, peeled and cubed: Provides natural sweetness and a tender bite.
- 3 tablespoons olive oil: Helps to caramelize the veggies and enhances richness.
- Salt and pepper, to taste: Essential seasonings that awaken all the flavors.
- 1 teaspoon dried thyme: Lends a subtle, savory herbaceous note.
- 1/2 cup cranberry juice: Forms the fruity base of the glaze with bright acidity.
- 1/4 cup dried cranberries: Adds chewy bursts of concentrated cranberry flavor.
- 2 tablespoons honey or maple syrup: Sweetens and balances the tanginess of the glaze.
- 1 tablespoon balsamic vinegar: Deepens the glaze with a mellow acidity and complexity.
- 4 oz goat cheese, crumbled: Offers a creamy, tangy element that complements the roasted vegetables.
- 1/2 cup dried cranberries (for garnish): Provides a wonderful pop of color and extra chewiness.
- 1 tablespoon fresh parsley, chopped (optional): Adds freshness and a beautiful green contrast.
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 get that golden caramelization. Toss the butternut squash, Brussels sprouts, and sweet potatoes in olive oil, salt, pepper, and thyme until every piece is glistening with flavor. Spread them evenly on a large baking sheet so they roast evenly and develop a slight crisp on the edges. About halfway through roasting, give everything a gentle stir to ensure uniform tenderness. After 25 to 30 minutes, your kitchen will smell heavenly, and the vegetables should be tender, caramelized, and irresistible.
Step 2: Prepare the Cranberry Glaze
While the veggies roast, it’s time to make the star of the show — the cranberry glaze. Pour the cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar into a small saucepan. Bring it gently to a simmer over medium heat. Stir occasionally, letting the dried cranberries soften and the liquid reduce into a thick, luscious glaze. This usually takes about 8 to 10 minutes, and the aroma of tart berries mingled with sweet syrup will make it clear just how special this glaze is going to be.
Step 3: Assemble the Salad
Once the vegetables are perfectly roasted, transfer them to a large bowl. Drizzle the warm cranberry glaze over the mixture and toss gently — you want every bite coated in that beautiful, sticky sweetness without mashing the veggies. Then, sprinkle the salad with generous crumbles of goat cheese and scatter additional dried cranberries on top. The combination of textures and flavors at this stage is simply magical.
Step 4: Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Finish this lovely dish with a sprinkle of fresh parsley if you have it on hand, which brightens the flavors and adds an inviting pop of green. Serve this salad warm; it’s perfect as a hearty side or even a light vegetarian main. Every forkful offers a balanced dance of creamy, sweet, savory, and tangy that you’ll want to savor slowly.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
Garnishes
Adding a final touch can elevate this salad from delicious to show-stopping. Crumbled goat cheese lends creaminess, while extra dried cranberries provide bursts of tartness. Finely chopped fresh parsley brightens the palate and adds a delicate herbal note. Toasted nuts such as pecans or walnuts are also fantastic options for crunch and depth.
Side Dishes
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe pairs beautifully with roasted chicken, turkey, or even a simple grain like quinoa or wild rice. It’s equally nourishing alongside a protein-rich main, making it a versatile addition to holiday meals or weeknight dinners.
Creative Ways to Present
For a festive touch, serve this colorful salad in a hollowed-out butternut squash or on a large rustic wooden platter. Layering over a bed of mixed greens adds freshness, and topping with pomegranate seeds adds jewel-like sparkle. Get creative with individual servings in clear glass bowls to showcase the vibrant colors — your guests will be as impressed by the look as they are by the flavor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers — which might be unlikely — store them in an airtight container in the refrigerator. The flavors actually deepen overnight as the vegetables soak up more glaze, making for an even tastier next-day meal.
Freezing
While roasting vegetables like these freeze well individually, the glaze and cheese toppings don’t fare as nicely in the freezer. For best results, freeze the roasted vegetables separately and add the glaze, cheese, and garnishes fresh after thawing and reheating.
Reheating
Gently reheat leftovers in a warm oven or microwave, taking care not to overcook and soften the vegetables too much. To revive the roasted crispiness, a quick blast under the broiler or in a hot skillet works wonders. Add fresh goat cheese just before serving to maintain its creamy texture.
FAQs
Can I substitute the dried cranberries with fresh ones?
Fresh cranberries can be used, but since they are more tart and less sweet, the glaze may need extra honey or maple syrup to balance the flavors properly. Dried cranberries soften beautifully during cooking and provide pleasant chewiness that fresh ones don’t.
Is this salad suitable for vegan diets?
To make this dish vegan, simply replace the goat cheese with a plant-based cheese alternative or omit it altogether. The glaze and roasted vegetables are naturally vegan and still delicious on their own.
Can I prepare this recipe ahead of a party?
Absolutely! Roast your vegetables and prepare the cranberry glaze in advance. Store separately, then combine and add the goat cheese just before serving to keep everything fresh and vibrant.
What other herbs can I use instead of thyme?
Rosemary, sage, or oregano also work wonderfully with the autumnal flavors in this salad. Each brings a slightly different profile but remains savory and hearty.
How can I make this salad gluten-free?
This recipe is naturally gluten-free as long as you use pure cranberry juice and check that all ingredients are free from cross-contamination. It’s a perfect gluten-friendly option for everyone to enjoy.
Final Thoughts
Once you try this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe, it’s bound to become a staple in your meal rotation. Its harmonious blend of flavors and textures makes it a standout dish for any occasion, comforting and exciting all at once. Trust me, sharing this salad is sharing joy — so give it a try and watch it become an instant favorite!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 35 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 caramelized fall vegetables with a sweet and tangy cranberry glaze. Topped with creamy goat cheese and extra dried cranberries, this warm salad is perfect as a nutritious side dish or a light main course, bursting with seasonal flavors and a delightful balance of textures.
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
Toppings and Garnish
- 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 butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme until well coated. Spread the vegetables evenly on a large baking sheet in a single layer to ensure even roasting. Place in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Prepare 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. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens into a glossy glaze.
- Assemble the Salad: Once the vegetables are done roasting, transfer them to a large serving bowl. Drizzle the prepared cranberry glaze over the warm vegetables and gently toss to coat everything evenly.
- Add Toppings and Serve: Sprinkle the crumbled goat cheese and the extra dried cranberries over the glazed vegetables. Garnish with freshly chopped parsley if desired. Serve the salad warm for the best flavor and texture experience.
Notes
- You can substitute maple syrup for honey to make the recipe vegan-friendly.
- To save time, prepare the cranberry glaze while the vegetables roast.
- For added crunch, consider tossing in toasted pecans or walnuts.
- This salad pairs well with roasted chicken or can be served as a hearty vegetarian main dish.
- Fresh parsley adds a pop of color and freshness but is optional.
