Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberry Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 39 reviews

This vibrant Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad features tender caramelized vegetables tossed in a sweet and tangy cranberry glaze, topped with creamy goat cheese and garnished with fresh parsley. It’s a perfect warm salad for fall or winter gatherings, blending hearty root vegetables with bright, fruity flavors for a nutritious and satisfying meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables

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

Seasonings and 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

Toppings and Garnish

  • 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 butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme until everything is evenly coated. Spread the vegetables in a single layer on a large baking sheet.
  2. Roast the Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through cooking, until the vegetables are tender and caramelized on the edges.
  3. Prepare the Cranberry Glaze: While the vegetables roast, 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, cooking and stirring occasionally for 8-10 minutes until it thickens to a glaze consistency.
  4. Assemble the Salad: Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the warm cranberry glaze over the vegetables and gently toss to coat them evenly.
  5. Add Toppings and Garnish: Sprinkle crumbled goat cheese and additional dried cranberries over the salad. Garnish with chopped fresh parsley if desired. Serve the salad warm and enjoy!

Notes

  • Use maple syrup instead of honey for a vegan option.
  • You can substitute goat cheese with feta or a vegan cheese alternative.
  • For extra texture, add toasted walnuts or pecans as a crunchy topping.
  • Make sure to spread the vegetables in a single layer to ensure even roasting.
  • This salad can be served warm or at room temperature.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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