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

If you are craving a salad that bursts with vibrant autumn flavors and comforting textures, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is an absolute must-try. The natural sweetness of roasted butternut squash and sweet potatoes pairs beautifully with the tartness of the cranberry glaze, while the Brussels sprouts add a lovely earthiness. This dish is a festive celebration of color, flavor, and texture, making it a fantastic centerpiece for any meal or potluck.

Ingredients You’ll Need

Every ingredient in this and Sweet Potato Salad plays an important role, bringing a perfect balance of sweetness, tanginess, and richness. The fresh vegetables provide hearty texture, while the cranberry glaze adds a vibrant punch of flavor and a glossy finish to the dish.

• Butternut squash: Adds sweet, nutty flavor and creamy texture after roasting.
• Brussels sprouts: Bring slight bitterness and a satisfying crisp-tender bite.
• Sweet potatoes: Offer natural sweetness and a tender consistency.
• Olive oil: Essential for roasting; helps achieve caramelization.
• Salt and pepper: Basic seasonings that enhance every ingredient.
• Dried thyme: Adds a subtle herbaceous note that complements the vegetables.
• Cranberry juice: Forms the base of the tangy-sweet glaze.
• Dried cranberries: Infuse chewy bursts of tartness and garnish appeal.
• Honey or maple syrup: Provides natural sweetness to balance the tart cranberries.
• Balsamic vinegar: Adds richness and depth to the glaze.
• Goat cheese: Offers creamy, tangy contrast that melts slightly on the warm salad.
• Fresh parsley: Optional garnish for a pop of green freshness.

How to Make and Sweet Potato Salad

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C) for perfectly roasted vegetables. Toss the peeled and cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes in olive oil, salt, pepper, and dried thyme until every piece is well coated. Spreading them in a single layer on a baking sheet helps ensure even roasting and caramelization. Roast for about 25 to 30 minutes, stirring halfway through, until the veggies are tender and golden brown to bring out their best flavor.

Step 2: Prepare the Cranberry Glaze

While the vegetables roast, start the tangy-sweet cranberry glaze. Combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Simmer gently over medium heat, stirring occasionally, until the mixture thickens into a luscious glaze—this usually takes 8 to 10 minutes. This glaze is the magic that truly elevates the and Sweet Potato Salad with its vibrant color and bold flavor.

Step 3: Assemble the Salad

Once the roasted vegetables are perfectly tender and caramelized, transfer them to a large bowl. Drizzle the warm cranberry glaze evenly over the veggies, then toss gently to coat every flavorful bite. Finish off by sprinkling crumbled goat cheese and extra dried cranberries on top to add creamy texture and juicy bursts that are simply irresistible.

Step 4: Serve and Enjoy

Adorn the salad with a sprinkle of fresh parsley for a fresh herbal touch if you like, and serve the salad warm to best enjoy the gooey goat cheese and glossy cranberry glaze. This comforting, colorful, and flavorful combination makes and Sweet Potato Salad a crowd-pleaser any time of year.

How to Serve and Sweet Potato Salad

Garnishes

Garnishing this salad is all about enhancing both color and texture. Fresh parsley adds vibrant green freshness, while a few extra dried cranberries scattered on top provide a cheerful pop of red and a chewy contrast. For an added savory crunch, toasted nuts like pecans or walnuts can be sprinkled on just before serving.

Side Dishes

This and Sweet Potato Salad pairs beautifully with roasted meats like turkey or chicken, making it perfect for holiday dinners or cozy weeknights. It also complements grain-based dishes like quinoa or wild rice for a wholesome vegetarian meal. A crisp green salad or warm crusty bread can round out the plate with additional textures.

Creative Ways to Present

For a show-stopping appetizer or party dish, try serving the salad in individual small bowls or on endive leaves as handheld bites. Layer the salad in a glass trifle bowl to showcase the vibrant colors, or serve it atop a bed of arugula for extra peppery flavor. The possibilities are endless for making this and Sweet Potato Salad truly yours!

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after chilling, but you might want to gently warm the salad or bring it to room temperature before serving to re-capture that roast warmth.

Freezing

Because this recipe includes ingredients like goat cheese and a fresh glaze, freezing is not recommended for maintaining the best texture and flavor. It’s best enjoyed fresh or refrigerated for a short time.

Reheating

To reheat, place the salad in an oven-safe dish and warm it at 350°F (175°C) for 10 to 15 minutes or until warmed through. Alternatively, microwave it in short intervals, stirring occasionally, so the goat cheese gently softens rather than overcooks.

FAQs

Can I use frozen vegetables for this salad?

While fresh vegetables yield the best texture and caramelization, you can use frozen butternut squash, Brussels sprouts, and sweet potatoes if needed. Just pat them dry before roasting to avoid excess moisture and roast a bit longer to get that caramelized goodness.

Is there a vegan version of this and Sweet Potato Salad?

Absolutely! Simply skip the goat cheese or substitute it with a plant-based cheese alternative or toasted nuts to add creaminess and texture without animal products.

Can I make the cranberry glaze in advance?

Yes, you can prepare the cranberry glaze a day ahead and store it in the fridge. Reheat gently before drizzling it over the roasted vegetables to keep that beautiful glossy finish.

What if I don’t have balsamic vinegar?

If balsamic vinegar isn’t available, you can substitute with red wine vinegar mixed with a touch of sugar or honey to mimic the sweet tanginess that balsamic brings to the glaze.

Can I add nuts or seeds for crunch?

Definitely! Toasted walnuts, pecans, or pumpkin seeds add a lovely crunch and complement the sweet and tangy flavors of this and Sweet Potato Salad wonderfully.

Final Thoughts

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is truly a celebration of comforting flavors and beautiful colors. Whether you bring it to a gathering or enjoy it as a hearty side at home, it never fails to impress. I encourage you to give this and Sweet Potato Salad a try soon—it might just become your new favorite!

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