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

Introduction

As the leaves begin to change and the air turns crisp, my thoughts naturally drift to the flavors of fall. This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad has quickly become a seasonal favorite in our home. The vibrant colors and contrasting textures make it a showstopper at the dinner table, while the combination of sweet and savory flavors leaves everyone asking for seconds. I remember the first time I made this salad; my family was captivated by the tangy cranberry glaze and creamy goat cheese, creating a delightful balance that perfectly encapsulates the essence of autumn. Whether served as a side dish for holiday gatherings or as a wholesome main course, this salad is sure to impress.

Ingredients

For the 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

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 the Finishing Touch:

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

Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Step 2: Prepare the Cranberry Glaze

1. While the vegetables are roasting, make the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
2. 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: Assemble the Salad

1. Once the roasted vegetables are done, transfer them to a large serving bowl.
2. Drizzle the cranberry glaze over the warm roasted vegetables and gently toss to coat.
3. Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve

1. Garnish with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

• Servings: 4-6
• Calories per serving: Approximately 230

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

How to Serve

• Serve warm as a side dish or main course.
• Pair with grilled chicken or turkey for a complete meal.
• Garnish with additional parsley for a fresh touch.

Additional Tips

1. Choose Fresh Ingredients: Opt for seasonal vegetables for the best flavor and freshness.
2. Adjust the Sweetness: Modify the amount of honey or maple syrup based on your taste preference.
3. Add Nuts: For extra crunch, consider adding toasted pecans or walnuts to the salad.
4. Make it Vegan: Substitute goat cheese with a vegan cheese alternative or omit it entirely for a plant-based dish.
5. Experiment with Herbs: Feel free to swap out thyme for rosemary or sage for a different flavor profile.

Recipe Variations

• Add Protein: Incorporate roasted chickpeas or grilled chicken for a heartier salad.
• Use Different Greens: Mix in baby spinach or arugula for added freshness and color.
• Try Different Glazes: Experiment with different types of fruit juices for the glaze, like orange or pomegranate, for a unique twist.

Serving Suggestions

• Serve alongside roasted meats such as turkey, chicken, or pork for a festive meal.
• Pair with crusty bread and a light vinaigrette for a full meal experience.
• Enjoy as a filling lunch option, either warm or cold.

Freezing and Storage

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: It’s best to freeze the roasted vegetables separately from the salad. Store in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

FAQ Section

1. Can I prepare this salad in advance?

• Yes, you can roast the vegetables and make the glaze ahead of time. Assemble the salad just before serving for the best flavor and texture.

1. What can I substitute for goat cheese?

• Cream cheese, feta, or a dairy-free alternative can be used instead of goat cheese.

1. How do I make this salad gluten-free?

• This recipe is naturally gluten-free, just ensure that all ingredients are certified gluten-free if needed.

1. Can I use frozen vegetables?

• Fresh vegetables are recommended for optimal texture and flavor, but you can use frozen ones if necessary. Adjust the roasting time accordingly.

1. What’s the best way to reheat leftovers?

• Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave it for a quicker option.

1. Can I add more spices?

• Absolutely! Feel free to add your favorite spices like paprika, cinnamon, or cumin for additional flavor.

1. How do I make the glaze thicker?

• Allow the glaze to simmer longer to achieve a thicker consistency, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to help thicken it.

1. Is this salad good for meal prep?

• Yes, it stores well and can be made ahead of time. Just store the dressing separately until ready to eat.

1. What type of cranberry juice should I use?

• Use 100% pure cranberry juice for the best flavor and health benefits, avoiding sweetened varieties.

1. Can I add fruits to this salad?
   • Yes! Fresh apple slices or pomegranate seeds would add a lovely crunch and sweetness.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant celebration of fall flavors. With its combination of hearty vegetables, tangy glaze, and creamy goat cheese, it’s not just a feast for the palate but also for the eyes. Whether you’re preparing for a festive gathering or simply looking to enjoy the season’s bounty at home, this salad is sure to become a go-to recipe. Enjoy the delicious balance of sweet and savory, and share it with family and friends—it’s bound to be a hit!

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