Description
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and flavorful dish, combining roasted vegetables with a sweet and tangy cranberry glaze. Topped with crumbled goat cheese and dried cranberries, it’s the perfect side dish for any occasion, adding both color and flavor to your meal. The earthy sweetness of the roasted vegetables pairs beautifully with the tangy glaze and creamy goat cheese, making this a crowd-pleasing dish for holiday dinners or weeknight meals.
Ingredients
Scale
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
- 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 evenly on a large baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 2: Prepare the Cranberry Glaze
- While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the 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: Assemble the Salad
- 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: Serve
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Serving Suggestion: This salad pairs perfectly with roasted meats like turkey, chicken, or pork.
- Make-Ahead: You can roast the vegetables ahead of time and store them in the fridge. Reheat them in the oven before assembling the salad.
- Vegan Option: Skip the goat cheese for a dairy-free version of this salad.
- Herb Variations: You can substitute dried thyme with rosemary or sage for a different flavor profile.
- Sweetness: Adjust the sweetness of the glaze by adding more honey or maple syrup to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 220
- Sugar: 19g
- Sodium: 160 mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15 mg