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

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and delicious dish. It’s perfect for any season, but especially lovely during the colder months when the flavors of roasted vegetables shine. This salad combines a mix of hearty vegetables with a bright cranberry glaze, creating a balance of sweet and savory.

Why Make This Recipe

This recipe is a great choice for many reasons. First, it highlights nutritious ingredients like butternut squash, Brussels sprouts, and sweet potatoes, which are full of vitamins and minerals. Second, the cranberry glaze adds a delightful tang that complements the roasted vegetables perfectly. Lastly, it is easy to make and can serve as a stunning side dish or a light meal on its own.

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

Ingredients

1 medium butternut squash, peeled and diced
2 cups Brussels sprouts, halved
2 medium sweet potatoes, peeled and diced
1 cup fresh cranberries
3 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste
1/2 cup goat cheese, crumbled
1/4 cup chopped pecans (optional)
Fresh parsley for garnish (optional)

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, honey, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
Meanwhile, prepare the cranberry glaze by simmering cranberries with a little water and sugar in a small saucepan until they pop and become saucy. Remove from heat.
Once the vegetables are done roasting, transfer them to a serving bowl, drizzle with the cranberry glaze, and sprinkle with goat cheese and pecans if using.
Garnish with fresh parsley if desired and serve warm.

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

This salad is best served warm. You can present it in a large bowl for sharing or serve individual portions. It pairs well with grilled meats, makes for a healthy lunch, or can even be enjoyed on its own.

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

To store leftovers, place the salad in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If possible, keep the goat cheese and pecans separate until you are ready to serve again to maintain their texture.

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

Make sure to cut the vegetables into similar sizes for even roasting.
If you like a little heat, add a pinch of red pepper flakes to the vegetable mixture before roasting.
For a vegan version, skip the goat cheese or replace it with a plant-based alternative.

Variation

You can easily customize this salad by adding other ingredients, such as diced apples for extra sweetness, or swapping the goat cheese for feta cheese or nutritional yeast for a vegan option.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen butternut squash and Brussels sprouts. Just make sure to thaw and drain excess moisture before roasting.

2. How do I know when the vegetables are done?
The vegetables are done when they are tender and slightly caramelized on the edges. A fork should easily pierce them.

3. Can I prepare this salad ahead of time?
Yes, you can roast the vegetables and make the cranberry glaze ahead of time. Store them separately in the fridge and combine them just before serving for the best flavor.

Enjoy creating this delightful and colorful salad! It’s sure to become a favorite in your kitchen.