Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a colorful and tasty dish that’s perfect for fall and winter gatherings. The mix of sweet and savory flavors makes it a great addition to any meal. With roasted vegetables, fresh cranberries, and creamy goat cheese, this salad is not only beautiful but also delicious.

Why Make This Recipe

This recipe stands out for several reasons. It combines the earthy taste of roasted vegetables with the tartness of fresh cranberries, creating a unique flavor profile. This dish is healthy, packed with nutrients, and can easily be served as a side dish or a main meal. Plus, it’s simple to make and ready in less than an hour!

How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Making this lovely salad is straightforward. Here’s how you can create it in just a few simple steps.

Ingredients

1 butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 sweet potatoes, peeled and cubed
1 cup fresh cranberries
4 oz goat cheese, crumbled
2 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste
1/4 cup pecans, chopped (optional)
1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
In the last 10 minutes of roasting, add the fresh cranberries to the baking sheet.
Once roasted, remove from the oven and let cool slightly.
In a separate bowl, whisk together honey and balsamic vinegar.
Drizzle the honey mixture over the roasted vegetables and toss gently.
Serve the salad topped with crumbled goat cheese and chopped pecans if desired.

How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

This salad can be served warm or at room temperature. It’s lovely as a side dish with roasted meats or can be enjoyed on its own as a light meal. Just add some crusty bread on the side for a more filling option.

How to Store Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Store any leftovers in an airtight container in the refrigerator. This salad is best eaten within 3-4 days. If you prefer, you can keep the goat cheese and nuts separate until you serve the salad to maintain their freshness.

Tips to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Make sure to cut your vegetables into similar sizes so they cook evenly.
For extra flavor, you can add spices like cinnamon or nutmeg to the veggies before roasting.
If you want a crunchier salad, add the pecans just before serving.

Variation

You can make this salad with different nuts like walnuts or almonds if you prefer. You can also use feta cheese instead of goat cheese for a different flavor.

FAQs

Q: Can I use frozen cranberries for this recipe?
A: Yes, you can use frozen cranberries. Just make sure to thaw and drain them before adding to the salad.

Q: Can I make this salad ahead of time?
A: Yes, you can roast the vegetables and store them in the fridge. Toss with the honey mixture and cheese right before serving.

Q: Is this salad gluten-free?
A: Yes, all the ingredients in this salad are gluten-free, making it a great option for those with gluten sensitivities.