This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant, nutrient-packed dish that brings together the earthy sweetness of roasted vegetables, the tangy burst of cranberries, and the creamy richness of goat cheese. Perfect for holiday gatherings or a cozy autumn meal, this salad is a delightful balance of flavors and textures.
Ingredients
For the Roasted Vegetables:
- 1 small butternut squash, peeled, seeded, and cubed
- 1 medium sweet potato, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Cranberry Glaze:
- 1/2 cup fresh or frozen cranberries
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp orange juice, freshly squeezed
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
For the Salad:
- 1/4 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or a silicone mat.
- Place the cubed butternut squash, sweet potato, and Brussels sprouts on the baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
- Prepare the Cranberry Glaze
- In a small saucepan, combine cranberries, maple syrup, apple cider vinegar, orange juice, Dijon mustard, salt, and pepper.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries burst and the glaze thickens slightly.
- Remove from heat and let cool.
- Assemble the Salad
- In a large bowl, combine the roasted vegetables.
- Drizzle the cranberry glaze over the veggies and toss gently to coat.
- Add crumbled goat cheese and dried cranberries, mixing lightly.
- Garnish and Serve
- Transfer to a serving dish and sprinkle with fresh parsley for a pop of color.
- Serve warm or at room temperature as a flavorful side or light main course.
Tips & Variations
- Nutty Addition: Toss in toasted pecans or walnuts for extra crunch.
- Dairy-Free Option: Swap goat cheese for a plant-based alternative.
- Make-Ahead: Roast the vegetables and prepare the glaze in advance for easy assembly.
- Serving Ideas: Pair with grilled chicken or quinoa for a heartier meal.
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a stunning dish that’s as delicious as it is nutritious. Would you like recommendations for complementary dishes? 😊