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
Scale
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.
