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

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
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Indulge in the flavors of fall with this vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This delightful dish features a colorful medley of roasted vegetables, drizzled with a tangy cranberry glaze that perfectly balances sweet and savory notes. Whether you’re hosting a festive gathering or enjoying a cozy family dinner, this salad is an easy yet impressive centerpiece. With just 15 minutes of prep time, you can prepare a nutritious and delicious dish that appeals to both kids and adults alike. Add some fresh herbs and creamy goat cheese for an extra touch, or customize it with your favorite proteins or greens. Enjoy the warm, earthy flavors and seasonal goodness that make this salad a must-try!

Ingredients

Scale
  • 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
  • 1/2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese, crumbled
  • 1/2 cup dried cranberries (for garnish)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine cubed butternut squash, halved Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt, pepper, and thyme; toss until well coated.
  3. Spread the vegetable mixture on a baking sheet in an even layer and roast for about 30 minutes until tender and golden brown, stirring halfway through.
  4. While the veggies roast, whisk together cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a saucepan over medium heat for about 5 minutes until slightly thickened.
  5. Once the veggies are done roasting, let them cool slightly before tossing them in the cranberry glaze.
  6. Serve topped with crumbled goat cheese and additional dried cranberries.

Nutrition

Find it online: https://weeklyrecipebox.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/