Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
Introduction
This warm and vibrant roasted vegetable salad is packed with autumn-inspired flavors. The natural sweetness of roasted butternut squash and sweet potatoes pairs beautifully with the slight bitterness of Brussels sprouts. A homemade cranberry glaze adds a tangy-sweet touch, while dried cranberries and creamy goat cheese provide a delightful contrast in texture and flavor. Perfect as a side dish for holiday gatherings or as a nutritious main course on a cozy evening.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients
For the Roasted Vegetables:
2 cups butternut squash, peeled and cubed (½-inch pieces)
2 cups Brussels sprouts, trimmed and halved
2 cups sweet potatoes, peeled and cubed (½-inch pieces)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
For the Cranberry Glaze:
½ cup fresh or frozen cranberries
2 tbsp maple syrup (or honey)
2 tbsp balsamic vinegar
½ tsp Dijon mustard
¼ tsp cinnamon
¼ cup water
Toppings & Garnish:
¼ cup dried cranberries
¼ cup crumbled goat cheese
¼ cup toasted pecans or walnuts (optional)
1 tbsp chopped fresh parsley (for garnish)
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika.
Spread evenly on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare the Cranberry Glaze
While the vegetables roast, prepare the glaze. In a small saucepan over medium heat, combine cranberries, maple syrup, balsamic vinegar, Dijon mustard, cinnamon, and water.
Bring to a simmer, stirring occasionally, and cook for 8-10 minutes until the cranberries burst and the mixture thickens.
Remove from heat and mash the cranberries slightly. Let cool for a few minutes.
Assemble the Salad
Transfer the roasted vegetables to a serving platter or bowl.
Drizzle the cranberry glaze over the vegetables and gently toss to coat.
Sprinkle with dried cranberries, crumbled goat cheese, and toasted pecans (if using).
Garnish with chopped parsley and serve warm.
Tips & Tricks
For extra crunch:
Add roasted chickpeas or pumpkin seeds.
Make it vegan:
Substitute goat cheese with dairy-free cheese or omit it entirely.
Enhance the glaze:
Add a splash of orange juice for extra brightness.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Pairing:
Serve alongside roasted chicken, turkey, or quinoa for a complete meal.
Nutrition Facts (Per Serving – Approximate)
Calories: 230
Carbohydrates: 35g
Protein: 4g
Fat: 9g
Fiber: 6g
Sugar: 15g