Dinner

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

ByLana Polati October 23, 2025October 23, 2025

Introduction

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a delightful mix of sweet and savory flavors. Perfect for fall or holiday meals, it combines tender roasted vegetables with a tangy, fruity glaze and creamy goat cheese for a satisfying dish.

The image shows a close-up of a colorful roasted vegetable dish. It has three main layers: bright orange chunks of roasted sweet potato, small green Brussels sprouts, and white cubes of grilled halloumi cheese with light brown grill marks. Scattered on top are small red dried cranberries adding a pop of color. The vegetables and cheese are mixed together, showing a mix of soft, crispy, and chewy textures on a white marbled surface. The lighting highlights the rich, warm colors, making the food look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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 thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Step 2: While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Step 3: Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top.
Step 4: Garnish with fresh parsley, if desired, and serve warm.

Tips & Variations

For extra crunch, toast some chopped pecans or walnuts and sprinkle them over the salad before serving.
If you prefer a vegan version, substitute goat cheese with a dairy-free alternative or omit it altogether.
Use fresh cranberries in the glaze for a more tart flavor, adjusting the sweetener to taste.
Feel free to add a handful of cooked quinoa or farro to make this salad more substantial as a main dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm, then drizzle with any remaining glaze if desired. The salad is best enjoyed fresh but can be served cold as well.

How to Serve

A close-up of a white plate filled with a colorful mix of roasted vegetables and toppings in three layers: the bottom layer has large bright orange cubes of roasted butternut squash with some caramelized edges, the middle layer is made of green Brussels sprouts halved or whole with light char marks, and the top layer shows scattered deep red pomegranate seeds and small white crumbles of feta cheese, all gently mixed with some small green herb leaves. The plate is set on a wooden surface with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables yield the best texture and flavor, you can use frozen Brussels sprouts and butternut squash. Just reduce the roasting time and ensure they are fully thawed and patted dry to avoid excess moisture.

What can I substitute for goat cheese?

If you don’t have goat cheese or prefer a milder flavor, feta cheese works well as a substitute. For a vegan option, use a plant-based cheese or omit it and add nuts for extra texture.