Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a perfect blend of seasonal flavors! With roasted veggies, a sweet and tangy cranberry glaze, and creamy goat cheese, this dish is both satisfying and packed with nutrition. It’s great as a side dish for holiday dinners or a healthy main course. The flavors work harmoniously together to create a hearty, flavorful salad that is sure to impress.
Ingredients:
For the Roasted Veggies:
- 1 small butternut squash, peeled, seeded, and cubed
- 1 medium sweet potato, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Cranberry Glaze:
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Salad:
- 1/4 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
1. Roast the Vegetables:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Place the cubed butternut squash, sweet potato, and Brussels sprouts on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the veggies for 25-30 minutes, or until tender and lightly browned, stirring halfway through for even cooking. Once done, remove from the oven and set aside to cool slightly.
2. Make the Cranberry Glaze:
- While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberries, maple syrup, apple cider vinegar, orange juice, Dijon mustard, salt, and pepper.
- Cook over medium heat for 5-7 minutes, or until the cranberries begin to burst and the glaze thickens slightly. Stir occasionally. Once the cranberries have burst and the mixture has thickened to a syrupy consistency, remove from the heat and set aside to cool.
3. Assemble the Salad:
- In a large bowl, combine the roasted butternut squash, sweet potato, and Brussels sprouts. Drizzle the cranberry glaze over the roasted veggies and toss gently to coat.
- Add in the crumbled goat cheese and dried cranberries. Toss again to combine all the ingredients.
4. Garnish and Serve:
- Transfer the salad to a serving dish and garnish with freshly chopped parsley for a pop of color and freshness.
- Serve the salad warm or at room temperature as a flavorful side dish or a light main course.
Q&A
Q: Can I make this salad ahead of time?
- Yes! You can roast the vegetables and make the cranberry glaze ahead of time. Store the roasted vegetables and glaze separately in airtight containers in the refrigerator. When ready to serve, reheat the vegetables, drizzle with the glaze, and add the goat cheese and dried cranberries just before serving.
Q: Can I use other cheeses besides goat cheese?
- Absolutely! Feta or blue cheese would be great substitutes for goat cheese. These cheeses will still provide a creamy and tangy contrast to the roasted veggies and cranberry glaze.
Q: Can I add more veggies to the salad?
- Yes, feel free to customize the salad with other roasted vegetables like carrots, parsnips, or beets. Just make sure the vegetables are cut into similar sizes so they roast evenly.
Q: Is this salad vegan?
- This salad contains goat cheese, so it’s not vegan. However, you can easily make it vegan by omitting the goat cheese or replacing it with a dairy-free cheese alternative.
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a deliciously satisfying, nutrient-packed dish that brings together the earthy flavors of roasted vegetables with the sweet and tangy cranberry glaze. Perfect for fall and winter meals, this salad will surely be a crowd-pleaser at any gathering!