Description
A vibrant and flavorful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad featuring tender roasted vegetables coated in a sweet-tart cranberry glaze, topped with creamy goat cheese and dried cranberries for a perfect balance of textures and tastes.
Ingredients
Scale
Roasted Vegetables
- 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
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
- 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 well coated. Spread the vegetables on a large baking sheet in a single layer to ensure even roasting. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- 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 to a glaze consistency.
- Assemble the Salad: Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the warm vegetables and gently toss to coat evenly. Sprinkle the crumbled goat cheese and extra dried cranberries on top to add creaminess and a burst of flavor.
- Serve: Garnish the salad with chopped fresh parsley if desired, and serve the salad warm for the best flavor experience.
Notes
- You can substitute goat cheese with feta or omit it for a vegan-friendly option.
- Adjust the sweetness of the glaze by adding more honey or maple syrup if preferred.
- For a nutty crunch, consider adding toasted pecans or walnuts as a garnish.
- This salad can be served as a side dish or a light main course.
- Leftover salad can be refrigerated and enjoyed cold or reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted butternut squash salad, cranberry glaze salad, roasted vegetables, fall salad, sweet potato salad, healthy vegetarian salad
