Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
This Cranberry-Glazed Roasted Salad combines caramelized fall vegetables, tart cranberries, creamy goat cheese, and a tangy cranberry glaze for a deliciously festive side dish or light meal. Perfect for holidays or cozy autumn dinners, this dish is as vibrant as it is flavorful.
Ingredients
For the Roasted Vegetables:
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 cups sweet potatoes, peeled and cubed
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
For the Cranberry Glaze:
1 cup fresh or frozen cranberries
½ cup orange juice
3 tablespoons honey or maple syrup
1 teaspoon balsamic vinegar
Salad Toppings:
½ cup dried cranberries
4 ounces goat cheese, crumbled
¼ cup chopped pecans or walnuts (optional)
For Assembly:
Mixed greens (spinach, arugula, or spring mix)
Extra balsamic glaze (optional)
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C).
Toss the butternut squash, Brussels sprouts, and sweet potatoes in a large bowl with olive oil, salt, black pepper, smoked paprika, and garlic powder.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 2: Prepare the Cranberry Glaze
In a small saucepan over medium heat, combine fresh cranberries, orange juice, honey (or maple syrup), and balsamic vinegar.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove from heat and let cool slightly. If you prefer a smoother glaze, blend the mixture until smooth using an immersion blender or food processor.
Step 3: Assemble the Salad
Place a bed of mixed greens on a large serving platter or bowl.
Arrange the roasted vegetables over the greens.
Drizzle the cranberry glaze over the top.
Step 4: Add Toppings
Sprinkle the dried cranberries, crumbled goat cheese, and chopped pecans or walnuts over the salad.
Add an extra drizzle of balsamic glaze for more flavor (optional).
Serving Suggestions
This salad is perfect as a side dish for holiday meals, especially Thanksgiving or Christmas, but it can also shine as a light vegetarian entrée. Pair it with:
A hearty soup like butternut squash or tomato bisque for a cozy meal.
Roast chicken or turkey for a protein-packed dinner.
Warm crusty bread or rolls.
Tips and Tricks
Cut Vegetables Uniformly: Ensure even cooking by cutting the squash, Brussels sprouts, and sweet potatoes into similar sizes.
Make Ahead: Roast the vegetables and prepare the glaze a day ahead. Reheat the vegetables in the oven and drizzle the glaze just before serving.
Customize Toppings: Substitute goat cheese with feta, blue cheese, or omit it for a dairy-free option. Add pomegranate seeds for extra tartness.
Why This Recipe Works
The balance of textures and flavors is what makes this dish stand out. Sweet and savory roasted vegetables pair beautifully with the tangy cranberry glaze and creamy goat cheese, while dried cranberries and nuts provide a delightful crunch. It’s healthy, eye-catching, and full of seasonal ingredients.
Prep and Cook Times
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving)
Calories: ~240 kcal
Protein: 6g
Carbohydrates: 32g
Fat: 9g
This Cranberry-Glazed Roasted Vegetable Salad is as satisfying to the palate as it is stunning on the plate. Serve it warm or room temperature, and watch it become a crowd favorite at your table!