There is something truly magical about the way flavors and textures come together in this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe. The natural sweetness of roasted squash and sweet potatoes harmonizes beautifully with the slight bitterness of Brussels sprouts, while the tangy, creamy goat cheese adds a luxurious contrast that makes every bite sing. The cranberry glaze brings a vibrant pop of color and a fruity zing, turning a simple vegetable medley into a dazzling, heartwarming dish perfect for any season or occasion.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work in perfect harmony to create layers of flavor and texture. Each ingredient plays a crucial role—from the tender roasted vegetables to the sweet and tart cranberry glaze and the creamy goat cheese that finishes the dish with elegance.
- Butternut squash (2 cups): adds a mellow sweetness and creamy texture when roasted.
- Brussels sprouts (2 cups): provide a slightly nutty, earthy bite and a bit of crunch.
- Sweet potato (2 cups): brings natural sweetness and vibrant orange color.
- Olive oil (3 tablespoons): ensures caramelization and crispiness of the vegetables.
- Salt and black pepper: essential seasoning that enhances all flavors.
- Dried thyme or rosemary (1 teaspoon): lends a fragrant herbal note to the roast.
- Dried cranberries (1/3 cup): provide a chewy burst of tartness that wakes up the palate.
- Honey (2 tablespoons): sweetens the glaze naturally and balances tart flavors.
- Fresh lemon juice (1 tablespoon): adds bright acidity to lift the dish.
- Goat cheese (4 ounces, crumbled): adds creamy richness and tang.
- Toasted walnuts or pecans (1/4 cup, optional): bring crunch and a nutty flavor contrast.
- Mixed greens or arugula (2 cups, optional for serving): provide freshness and a peppery bite as a bed for the warm salad.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures that your vegetables roast evenly and don’t stick, setting you up for perfectly caramelized veggies with minimal cleanup.
Step 2: Season the Vegetables
Toss the cubed butternut squash, halved Brussels sprouts, and sweet potato cubes with olive oil, salt, black pepper, and dried thyme or rosemary. This simple seasoning pack enhances the natural flavors of each vegetable while the herb adds a comforting aroma that starts to build your dish’s character.
Step 3: Roast Until Golden and Tender
Spread the seasoned vegetables out evenly on your prepared sheet and roast in the oven for 30 to 35 minutes. Halfway through, give them a stir to promote even browning. You’ll know they’re ready when they are tender inside and developing that gorgeous golden caramelization on the edges.
Step 4: Whip Up the Cranberry Glaze
While the vegetables roast, mix together the dried cranberries, honey, and fresh lemon juice in a small bowl. This glaze is simple but pretty magical—it’s sweet, tart, and gently sticky, the perfect finishing touch to tie all elements of this salad together.
Step 5: Toss Roasted Vegetables with the Glaze
Once the veggies come out of the oven, while still warm, gently combine them with your cranberry glaze. The warmth helps the glaze coat the tender vegetables beautifully, allowing each bite to carry a lovely balance of sweetness and tang.
Step 6: Build Your Salad Base
If you’re including mixed greens or arugula, spread them on a serving plate or bowl. They provide freshness and a peppery crunch, making the whole dish feel lively and well-rounded.
Step 7: Add Cheese and Nuts
Sprinkle the salad with crumbled goat cheese for creamy tang and top with toasted walnuts or pecans if you like. The nuts add crunch and a deep, toasted flavor, perfectly complementing the sweetness and softness of the veggies.
Step 8: Serve Warm or at Room Temperature
This salad is delightfully flexible—it’s just as delicious warm as it is at room temperature, making it perfect for entertaining or casual family meals.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Garnishes
Fresh herbs like parsley or thyme sprigs are wonderful garnishes, adding a burst of green freshness and a lovely aroma that complements the earthy roasted vegetables.
Side Dishes
This salad shines alongside roasted chicken or grilled salmon. Its rich flavors and hearty texture make it an excellent side to pair with simple proteins, balancing the meal beautifully.
Creative Ways to Present
For a special occasion, serve this salad in individual clear glass bowls layered over greens to showcase those gorgeous roasted veggies and colorful glaze. Alternatively, pile it high on a rustic wooden platter for a shareable centerpiece that invites everyone in.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate within two hours of cooking. This salad keeps well for up to 3 days and tastes great cold or gently reheated.
Freezing
Because of the fresh greens and goat cheese, freezing this salad isn’t ideal. However, you can freeze the roasted vegetables separately without the glaze or toppings for up to 2 months, then thaw and dress before serving.
Reheating
Reheat leftovers in a skillet over medium heat just until warmed through, stirring gently to avoid breaking the vegetables apart. Add the goat cheese and nuts fresh after reheating for the best texture and flavor.
FAQs
Can I substitute any of the vegetables?
Absolutely! While butternut squash, Brussels sprouts, and sweet potatoes are the stars, you can swap in other root vegetables like carrots or parsnips, or even add some roasted beets for extra color and sweetness.
Is this recipe suitable for vegans?
To make this salad vegan, simply omit the goat cheese or replace it with a plant-based cheese alternative. The rest of the recipe is naturally vegan-friendly.
Can I prepare the cranberry glaze in advance?
Yes! The cranberry glaze can be mixed up to a day ahead and stored in the fridge. Give it a good stir before tossing with the vegetables to ensure everything is evenly coated.
What if I don’t have dried cranberries?
You can substitute with dried cherries, raisins, or currants. Each gives a slightly different fruity note but keeps that lovely chewy texture and sweet-tart balance.
Can this salad be served cold?
Definitely, this salad tastes fantastic at room temperature or chilled. Just add the goat cheese and nuts right before serving to keep them fresh and crunchy.
Final Thoughts
I hope you’ll give this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe a go because it truly elevates simple ingredients into something spectacularly delicious and heartwarming. Whether it’s a festive dinner or a comforting weeknight meal, this salad promises delight in every bite. Trust me, once you try it, it’ll quickly become one of your favorite fall or winter dishes!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad combines the natural sweetness of roasted root vegetables with a tangy cranberry glaze. Topped with creamy goat cheese and crunchy toasted nuts, this dish offers a perfect balance of flavors and textures, making it an ideal side or light main course for fall and winter meals.
Ingredients
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potato, peeled and cubed
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or rosemary
Cranberry Glaze
- 1/3 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Toppings and Serving
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
- 2 cups mixed greens or arugula (optional, for serving)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the vegetables: In a large bowl, toss together the cubed butternut squash, halved Brussels sprouts, and cubed sweet potato with olive oil, salt, black pepper, and dried thyme or rosemary until evenly coated.
- Roast the vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Roast in the oven for 30 to 35 minutes, stirring halfway through to promote even cooking and browning.
- Make the cranberry glaze: While the vegetables are roasting, combine dried cranberries, honey, and fresh lemon juice in a small bowl. Stir well to create a sweet and tangy glaze.
- Glaze the vegetables: Once the vegetables are roasted and tender, remove them from the oven and gently toss them with the cranberry glaze while still warm, ensuring every piece is coated with the flavorful mixture.
- Assemble the salad: If using, transfer the glazed vegetables onto a bed of mixed greens or arugula in a serving bowl.
- Add toppings: Sprinkle the salad with crumbled goat cheese and toasted walnuts or pecans to add creaminess and crunch.
- Serve: Serve the salad warm or at room temperature, allowing the flavors to meld beautifully.
Notes
- You can substitute maple syrup for honey to make it vegan-friendly.
- For extra crunch, consider adding roasted chickpeas or pumpkin seeds.
- To save time, you can prepare the cranberry glaze ahead and refrigerate it until needed.
- If you prefer a spicier note, add a pinch of cayenne pepper when tossing the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
