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
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
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.
