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

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

4.8 from 19 reviews

A vibrant and flavorful Autumn salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes glazed with a tangy cranberry sauce, topped with creamy goat cheese and dried cranberries. Perfect as a warm side dish or a light vegetarian meal.

Ingredients

Scale

Vegetables

  • 1 small butternut squash, peeled and cubed
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cubed

Seasonings & Oil

  • 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

Salad Toppings

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

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until they are evenly coated. Spread them out in a single layer on a large baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization, until the vegetables are tender and golden brown.
  2. 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 and cook for 8-10 minutes, stirring occasionally, until it thickens into a rich glaze.
  3. Assemble the Salad: Transfer the roasted vegetables to a large serving bowl. Drizzle the warm cranberry glaze over the veggies and gently toss to coat everything evenly. Top the salad with crumbled goat cheese and the extra dried cranberries for bursts of flavor and texture.
  4. Serve: Garnish the salad with fresh chopped parsley if desired, and serve warm as a comforting side or light main dish.

Notes

  • For a vegan version, substitute goat cheese with a plant-based alternative or omit it entirely.
  • Maple syrup can replace honey to keep the recipe vegan-friendly.
  • This salad can be served at room temperature or slightly chilled if preferred.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently before serving.
  • Try adding toasted pecans or walnuts for extra crunch.

Nutrition

Keywords: roasted butternut squash recipe, cranberry glazed vegetables, autumn salad, vegetarian roasted vegetable salad, sweet potato Brussels sprouts salad

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