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

If you’re looking for a vibrant addition to your fall table, let me share one of my all-time favorite recipes: Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This dish is not only packed with flavor but also brings a beautiful burst of color to any meal. It’s the perfect blend of sweet and savory, making it a great choice for busy weeknights or special family gatherings. Plus, it’s super easy to whip up, so you can spend less time in the kitchen and more time enjoying your loved ones.

What I love about this salad is how it combines the earthy flavors of roasted vegetables with a tangy cranberry glaze that ties everything together beautifully. Whether you’re serving it at Thanksgiving or just want to treat yourself on a chilly evening, this recipe will become a staple in your home.

Why You’ll Love This Recipe

• Easy to prepare: With just a little chopping and roasting, you’ll have a delicious salad ready in no time.
• Family-friendly: The balance of flavors makes this dish appealing to both kids and adults alike.
• Make-ahead convenience: You can roast the veggies ahead of time and toss them with the glaze when you’re ready to serve.
• Flavorful and nutritious: Packed with vitamins from fresh ingredients, this salad satisfies both taste and health goals.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you can easily find at your local grocery store. They come together to create a delightful mix that’s both nutritious and satisfying.

For the Salad

• 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

For the Cranberry Glaze

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For Garnishing

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

Variations

One of the great things about this salad is its flexibility! You can easily customize it based on what you have on hand or what flavors you prefer.

• Add some crunch: Toss in some toasted walnuts or pecans for extra texture.
• Switch up the cheese: If goat cheese isn’t your favorite, try feta or even a dairy-free alternative.
• Boost the protein: Top your salad with grilled chicken or chickpeas for a more filling meal.
• Season differently: Experiment with spices like cinnamon or paprika to add warmth to the dish.

How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This step ensures that all those lovely vegetables roast perfectly—crispy on the outside while remaining tender inside.

Step 2: Prepare the Vegetables

In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and sweet potato cubes. Drizzle them with olive oil, then sprinkle salt, pepper, and dried thyme over them. Toss everything until well-coated—this helps each piece soak up that delicious flavor as they roast!

Step 3: Roast the Vegetables

Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in your preheated oven for about 25-30 minutes until they are golden brown and fork-tender. Stir halfway through cooking for even roasting. The caramelization adds depth to their natural sweetness!

Step 4: Make the Cranberry Glaze

While those veggies are roasting away, it’s time to whip up your cranberry glaze! In a small saucepan over medium heat, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar. Bring it to a simmer for about 5 minutes until it thickens slightly. This glaze will add an irresistible tangy-sweet element to your salad.

Step 5: Assemble Your Salad

Once your roasted veggies are done, transfer them into a large serving bowl. Drizzle them generously with the cranberry glaze while they’re still warm so they absorb all that flavor. Gently toss everything together—don’t worry if some pieces break apart; it just adds character!

Step 6: Add Finishing Touches

Finally, sprinkle crumbled goat cheese over the top along with extra dried cranberries for that delightful garnish. If you like a bit of freshness, toss in some chopped parsley as well!

And there you have it—a beautiful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad that’s sure to impress at any gathering! Enjoy every bite!

Pro Tips for Making Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Creating this delightful fall salad is easy and fun! Here are some pro tips to elevate your dish.

• Choose the Right Squash: Opt for a small butternut squash that feels heavy for its size. This ensures sweetness and creaminess, making your salad even more delicious.
• Don’t Skip the Thyme: Adding dried thyme enhances the earthy flavor of the roasted veggies. Its aromatic profile pairs beautifully with the sweetness of the cranberries.
• Make it Colorful: For a vibrant presentation, mix in a handful of fresh spinach or arugula right before serving. The greens not only add color but also freshness to each bite.
• Customize Your Glaze: Feel free to adjust the sweetness of your cranberry glaze by adding more honey or maple syrup based on your taste preference. A sweeter glaze contrasts nicely with the roasted vegetables.
• Serve Warm or Cold: This salad can be enjoyed warm right after preparation or chilled in the fridge for a refreshing side dish later. Both ways offer a unique taste experience!

How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Presenting your salad beautifully will make it even more appealing! Here are some creative ideas for serving this autumn-inspired dish.

Garnishes

• Chopped Fresh Parsley: A sprinkle of fresh parsley not only adds a pop of color but also brings a hint of freshness that complements the rich flavors.
• Extra Dried Cranberries: Scatter additional dried cranberries on top for extra texture and bursts of sweetness in every bite.

Side Dishes

• Quinoa Pilaf: This hearty grain dish with herbs and spices makes a wholesome companion to your salad, offering protein and texture contrast.
• Roasted Chickpeas: Crunchy roasted chickpeas seasoned with your favorite spices add both crunch and protein, making them a delightful side.
• Apple Cider Vinaigrette Coleslaw: A tangy coleslaw made with shredded cabbage and a zesty apple cider vinaigrette brings brightness to your meal and enhances its fall theme.
• Stuffed Acorn Squash: These half-moons filled with grains, nuts, and spices provide an elegant touch that pairs perfectly with the flavors of your salad.

By following these tips and pairing suggestions, you’ll create not just a meal but an inviting dining experience perfect for any autumn gathering! Enjoy every bite!

Make Ahead and Storage

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is perfect for meal prep! It keeps well in the fridge and can be easily reheated or enjoyed cold. Here’s how to store it properly:

Storing Leftovers

• Allow the salad to cool completely before storing.
• Transfer to an airtight container.
• Refrigerate for up to 3-4 days.

Freezing

• This salad is best enjoyed fresh, but if you want to freeze it:
• Place in a freezer-safe container.
• Label with the date and freeze for up to 2 months.
• Note: The texture of the veggies may change upon thawing.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat gently in a microwave or in a skillet over low heat.
• Add a splash of olive oil or water to help retain moisture while reheating.

FAQs

Here are some common questions about this delicious salad!

Can I make the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad ahead of time?

Absolutely! You can prepare all the ingredients ahead of time and roast them right before serving for the freshest taste. The salad also stores well in the fridge for several days.

What can I use instead of goat cheese in this salad?

If you’re looking for a dairy-free option, try using cashew cheese or a vegan cream cheese alternative. These will still give you that creamy texture without using goat cheese.

How do I ensure my roasted vegetables are crispy?

To achieve crispy veggies, make sure they are spread out on the baking sheet without overcrowding. Also, use enough olive oil and roast at a high temperature (around 400°F) until they’re golden brown.

Can I add other ingredients to this salad?

Definitely! Feel free to customize your salad by adding nuts like walnuts or pecans, or toss in some spinach or kale for extra greens.

Is this recipe suitable for Thanksgiving?

Yes! The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad offers a wonderful combination of flavors that makes it an excellent addition to any Thanksgiving table.

Final Thoughts

I hope you find joy in making this warm and inviting Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad! It’s not just a dish; it’s a celebration of fall flavors that brings comfort and delight. Whether you’re preparing it for a cozy dinner or as part of your holiday feast, I’m sure you’ll love every bite. Enjoy your cooking adventure!