Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

If you’re looking for a salad that’s not just delicious but also stunningly beautiful, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese is a game-changer. It’s got the perfect balance of flavors—from the earthy roasted vegetables to the tangy sweetness of the cranberry glaze and the creamy goat cheese. Add a sprinkle of fresh cranberries, and you’ve got a salad that’s as festive as it is flavorful.

Trust me, this one is perfect for cozy fall dinners, holiday gatherings, or even as a refreshing side for a weeknight meal. With its colorful medley of roasted goodness and that irresistible cranberry glaze, it’s bound to steal the show. And, the best part? It’s packed with nutrients, so you can feel good about every bite!

Why You’ll Love Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

This salad isn’t just about looking pretty—it’s all about flavor and balance. Here’s why it’ll become a new favorite:

Flavor Harmony: The roasted butternut squash and sweet potatoes bring warmth and earthiness, while the Brussels sprouts add a slightly nutty crispness. The cranberry glaze adds a perfect touch of sweetness, and the goat cheese brings in a creamy tang to balance everything out.

Festive and Colorful: With its beautiful array of autumn colors, this salad feels like the season on a plate. It’s perfect for holiday dinners or anytime you want to add a little extra flair to your meal.

Healthy and Wholesome: Full of roasted vegetables, fresh cranberries, and a cranberry glaze, this salad is not only delicious but also packed with vitamins, fiber, and antioxidants.

Versatile: It can be served warm, at room temperature, or chilled, making it a perfect make-ahead option for meal prep or holiday feasts.

Crowd-Pleasing: The combination of flavors, textures, and vibrant colors makes this salad a winner with everyone at the table—whether they’re veggie lovers or not.

Ingredients

Here’s what you’ll need to make this colorful, flavorful salad:

Butternut Squash: The star of the show! Roasted butternut squash adds a subtle sweetness and creamy texture to the salad.

Sweet Potatoes: Naturally sweet and hearty, they pair perfectly with the squash and Brussels sprouts.

Brussels Sprouts: Roasted Brussels sprouts bring a slightly nutty flavor and a crispy edge that contrasts beautifully with the creamy goat cheese and cranberry glaze.

Cranberries: Fresh or dried, cranberries add a burst of tart sweetness, tying together all the flavors of this dish.

Goat Cheese: Crumbled goat cheese adds a creamy, tangy note that balances the sweetness of the vegetables and cranberries.

Cranberry Glaze: Made from fresh cranberries, sugar, and a splash of vinegar, this glaze brings a sweet and tangy finish to the salad.

Olive Oil: For roasting the vegetables to perfection, adding that golden brown crispiness.

Salt and Pepper: To season the vegetables as they roast, enhancing their natural flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to the fun part—putting this beautiful salad together:

Roast the Vegetables:

Preheat your oven to 400°F (200°C). Cube the butternut squash and sweet potatoes, and halve the Brussels sprouts. Toss them all in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes, or until they’re tender and slightly caramelized.

Make the Cranberry Glaze:

While the veggies are roasting, make the cranberry glaze. In a small saucepan, combine fresh cranberries, sugar, and a little vinegar. Bring to a simmer and cook until the cranberries burst and the glaze thickens (about 10 minutes). Set it aside to cool slightly.

Assemble the Salad:

Once the veggies are roasted and slightly cooled, toss them in a large salad bowl with the fresh cranberries. Drizzle the cranberry glaze over the top and give everything a gentle toss.

Add the Goat Cheese:

Sprinkle crumbled goat cheese over the salad for that creamy, tangy kick that’ll take every bite to the next level.

Serve and Enjoy:

Serve the salad warm, at room temperature, or chilled—whichever you prefer! Whether it’s as a side dish or the star of the meal, this salad is sure to impress.

Nutrition Facts

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Calories per serving: [Calorie count per serving]

Preparation Time

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Cook Time: [Time to cook or bake]
Total Time: [Total time needed]

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

This vibrant salad pairs wonderfully with a variety of dishes to make your meal complete:

Grilled Chicken or Turkey: For added protein, serve this salad alongside grilled chicken or turkey. The flavors complement each other beautifully.

Quinoa or Rice: If you want to make this salad more filling, pair it with a side of quinoa or rice for a wholesome, complete meal.

Crusty Bread: A loaf of warm, crusty bread is perfect for sopping up any extra cranberry glaze or goat cheese.

Roasted Vegetables: Add extra roasted veggies like carrots, parsnips, or beets for even more flavor and color.

Additional Tips

Here are some tips to help you get the most out of this recipe:

Make It Ahead: This salad can be made ahead of time and stored in the fridge for up to two days. Just add the goat cheese just before serving to keep it fresh.

Use Frozen Cranberries: If fresh cranberries aren’t available, you can easily substitute with frozen cranberries for the glaze.

Customize the Veggies: Feel free to swap the butternut squash and sweet potatoes for other seasonal vegetables, like pumpkin or acorn squash, if you prefer.

Add a Protein: To make this salad a full meal, add some grilled chicken, turkey, or even chickpeas for a vegetarian option.

Sweeten the Glaze: If you like your glaze sweeter, you can add a little extra honey or maple syrup to taste.

FAQ Section

Q1: Can I use dried cranberries instead of fresh?
A1: Yes! Dried cranberries work beautifully in this salad. Just make sure to soak them in a little warm water for about 10 minutes before using them if they’re too dry.

Q2: Can I make the cranberry glaze ahead of time?
A2: Absolutely! The cranberry glaze can be made in advance and stored in the fridge for up to a week. Just reheat it gently before serving.

Q3: Can I make this salad without goat cheese?
A3: Yes, you can omit the goat cheese or substitute it with feta or blue cheese for a different creamy, tangy flavor.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to two days. You can enjoy the salad cold or reheat the veggies in the microwave.

Q5: Can I add nuts or seeds to the salad?
A5: Absolutely! Toasted walnuts, pecans, or sunflower seeds would add a nice crunch and extra flavor to the salad.

Q6: Can I use a different glaze for this salad?
A6: Yes! If you prefer a balsamic glaze, a maple syrup glaze, or even a simple vinaigrette, feel free to switch things up.

Q7: Can I make this salad vegan?
A7: Yes! Simply omit the goat cheese or use a plant-based cheese alternative, and the salad will still be delicious.

Q8: How can I make the roasted veggies crispier?
A8: For extra crispiness, make sure to spread the veggies out in a single layer and don’t overcrowd the baking sheet. You can also broil them for the last 2-3 minutes of cooking.

Q9: Can I use other vegetables in this salad?
A9: Definitely! You can add or substitute other root vegetables like parsnips, carrots, or beets for extra flavor and color.

Q10: How long does this salad keep?
A10: This salad is best enjoyed within two days. The flavors will deepen, but the texture of the veggies and goat cheese may change over time.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese is a celebration of all the cozy, flavorful elements of fall. It’s hearty enough to be a main dish but versatile enough to complement any meal. Whether you’re serving it as a side at a holiday feast or enjoying it as a refreshing weeknight dinner, it’s guaranteed to impress. So go ahead, toss those veggies, drizzle on that tangy cranberry glaze, and enjoy every bite of this beautiful, vibrant salad!

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