Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

If you’re looking for a delicious way to celebrate fall, you simply must try this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This vibrant salad is a favorite in my kitchen because it brings together the warm, earthy flavors of roasted vegetables with a tangy cranberry glaze. It’s perfect for busy weeknights or family gatherings where you want something that feels special without too much fuss.

What I love most about this recipe is how it balances sweet and savory notes, making it a delightful centerpiece for any meal. Plus, it’s versatile enough to fit into nearly any occasion—whether you’re hosting Thanksgiving dinner or just enjoying a cozy night at home. Let’s dive into why you’ll love making this salad!

Why You’ll Love This Recipe

• Easy to Prepare: With just 15 minutes of prep time, you can have this dish ready in no time.
• Family-Friendly Appeal: Kids and adults alike will enjoy the sweet and savory flavors that make every bite enjoyable.
• Make-Ahead Convenience: Roast the veggies ahead of time and toss everything together when you’re ready to serve.
• Delicious Flavor: The combination of butternut squash, Brussels sprouts, and sweet potatoes topped with cranberry glaze is simply mouthwatering.

Ingredients You’ll Need

Gathering the ingredients for this salad is a breeze! You’ll find that these are simple, wholesome items that can be easily sourced at your local market. Here’s what you’ll need:

For the 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

For the Cranberry Glaze

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For Garnish

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

Variations

This salad is wonderfully flexible! Here are some ideas to customize it based on your preferences:

• Swap the cheese: If goat cheese isn’t your favorite, try feta or a dairy-free alternative for a different taste.
• Add protein: Toss in some chickpeas or cooked quinoa for added protein and heartiness.
• Change up the greens: Mix in some spinach or kale for an extra nutritional boost.
• Experiment with spices: Add a pinch of cinnamon or nutmeg to elevate those fall flavors even more.

How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Step 1: Preheat Your Oven

Begin by preheating your oven to 400°F (200°C). Preheating ensures that your vegetables roast evenly and develop that delicious caramelization we all love.

Step 2: Prepare the Vegetables

In a large bowl, combine your cubed butternut squash, halved Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt, pepper, and thyme. Toss everything together until well coated. This step is key as it allows each veggie to soak up those lovely flavors.

Step 3: Roast the Vegetables

Spread the vegetable mixture out on a baking sheet in an even layer. Roast in your preheated oven for about 30 minutes or until tender and golden brown. Stir halfway through roasting to ensure even cooking. The roasting brings out the natural sweetness of the veggies.

Step 4: Make the Cranberry Glaze

While your veggies are roasting, whisk together cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan over medium heat. Allow it to simmer for about 5 minutes until slightly thickened. This glaze adds a beautiful tangy finish!

Step 5: Assemble Your Salad

Once everything is roasted to perfection, remove it from the oven and let it cool slightly. In a large serving bowl, combine the roasted vegetables with the cranberry glaze. Gently toss everything together so each piece gets covered in that luscious sauce.

Step 6: Serve & Enjoy!

Top your salad with crumbled goat cheese and additional dried cranberries for garnish. Sprinkle with fresh parsley if desired. Serve warm or at room temperature; either way, it’s sure to be a hit!

I hope you enjoy making this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad as much as I do! It’s not just food; it’s comfort on a plate!

Pro Tips for Making Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Creating the perfect fall-inspired salad is all about balance and flavor, and these tips will help you shine in your kitchen!

• Choose Fresh Produce: Selecting fresh butternut squash, Brussels sprouts, and sweet potatoes enhances the flavors of your salad. Fresh ingredients not only taste better but also provide the best texture.
• Preheat Your Oven: Make sure your oven is at the right temperature before roasting. A preheated oven ensures even cooking and helps to caramelize the vegetables beautifully, enhancing their natural sweetness.
• Don’t Overcrowd the Pan: When roasting, give your vegetables enough space on the baking sheet. This allows hot air to circulate around them, leading to perfectly roasted veggies instead of steaming them.
• Taste as You Go: Adjusting seasonings during preparation can make a big difference in flavor. As you mix in the cranberry glaze, taste it! You might find that a little more honey or vinegar helps achieve that perfect balance.
• Let It Rest: After removing the salad from the oven, let it cool slightly before serving. This resting time allows the flavors to meld together beautifully and makes it easier to handle.

How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Serving this vibrant salad is an opportunity to showcase its beautiful colors and flavors! Here are some ideas to present it beautifully at your next gathering or family meal.

Garnishes

• Chopped Parsley: Adding a sprinkle of fresh parsley not only adds visual appeal but also brings a fresh herby note that brightens up the dish.
• Extra Dried Cranberries: A handful of additional dried cranberries on top provides a pop of color and an extra burst of tart sweetness that complements the glaze perfectly.

Side Dishes

• Quinoa Pilaf: This nutty grain dish pairs well with roasted vegetables, adding a lovely texture and protein boost while keeping everything light.
• Lemon-Garlic Green Beans: The zesty lemon and garlic flavors add a refreshing contrast to the sweet elements in your salad, making for an invigorating side.
• Stuffed Acorn Squash: Filled with grains, nuts, and spices, this hearty dish mirrors your salad’s comforting flavors while offering a festive presentation.
• Crispy Roasted Chickpeas: These crunchy snacks bring in additional protein and a delightful crunch that complements soft roasted veggies beautifully.

With these tips and serving suggestions, your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad will surely be a hit at any table! Enjoy creating this deliciously vibrant dish!

Make Ahead and Storage

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is perfect for meal prep! You can prepare it in advance, making weeknight dinners or holiday gatherings a breeze.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• The salad will keep well for up to 3 days.
• Keep the goat cheese separate if you prefer it fresh.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately.
• Place them in a freezer-safe container or bag and store for up to a month.
• Thaw in the refrigerator before reheating.

Reheating

• For best results, reheat the vegetables in an oven at 350°F (175°C) until warmed through (about 10-15 minutes).
• You can also microwave them for a quick option, heating in short intervals and stirring occasionally.

FAQs

Here are some common questions about this delicious salad!

Can I make the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad ahead of time?

Absolutely! You can roast the vegetables a day in advance and prepare the cranberry glaze. Just combine everything right before serving for maximum freshness.

What can I substitute for goat cheese in this salad?

If you’re looking for a dairy-free option, consider using plant-based feta or nutritional yeast to add a cheesy flavor without animal-derived ingredients.

How do I enhance the flavor of my Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad?

You can add extra spices like cinnamon or nutmeg to bring out the fall flavors even more. A sprinkle of nuts like walnuts or pecans can also add a delightful crunch!

Is there a vegan alternative to honey in this recipe?

Yes! You can easily replace honey with maple syrup or agave nectar for a completely vegan version of this salad.

Final Thoughts

I hope you enjoy making this vibrant and flavorful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad as much as I do! It’s not only visually stunning but also packed with nutrients and seasonal goodness. Whether it’s for a festive gathering or a cozy dinner at home, I’m sure it will be a hit on your table. Happy cooking!