Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a delicious and colorful dish that brings together the sweet and savory flavors of fall. This salad not only looks great on your table but also tastes fantastic. It is perfect for holiday gatherings or cozy dinners at home.

Why Make This Recipe

You should make this recipe because it combines seasonal ingredients that are both healthy and satisfying. The roasted vegetables are full of vitamins and nutrients, and the addition of cranberries adds a burst of flavor. Topped with creamy goat cheese, this salad is a delightful mix of textures and tastes. It’s a great way to enjoy the flavors of the season while keeping your meal light and nutritious.

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

Ingredients:

1 butternut squash, peeled and cubed
Brussels sprouts, halved
1 sweet potato, peeled and cubed
1 cup cranberries
4 oz goat cheese, crumbled
2 tablespoons olive oil
Salt and pepper to taste
Maple syrup or honey for glazing
Mixed greens for serving (optional)

Directions:

Preheat the oven to 425°F (220°C).
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until they are tender and caramelized.
In the last 5 minutes of roasting, add the cranberries to the baking sheet.
Remove the baking sheet from the oven and drizzle the vegetables with maple syrup or honey.
If you are using mixed greens, toss them with the roasted vegetables. Top with the crumbled goat cheese and serve warm.

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

You can serve this salad warm or at room temperature. It pairs nicely with grilled meats or can be enjoyed on its own as a light meal. The vibrant colors and flavors make it a wonderful centerpiece for any holiday table or family gathering.

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

To store any leftovers, place the salad in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. You can enjoy it cold or reheat it gently in the microwave.

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 cooking.
Feel free to adjust the sweetness by adding more or less maple syrup or honey according to your taste.
If you don’t have goat cheese, feta cheese can be a good substitute.
Add nuts, like walnuts or pecans, for an extra crunch.

Variation

You can customize this salad by adding other ingredients such as cooked quinoa for added protein or swapping different nuts for variety. You can also try different dressings if you prefer something other than maple syrup or honey.

FAQs

1. Can I make this salad ahead of time?
Yes, you can roast the vegetables a day in advance and assemble the salad just before serving.

2. What can I use instead of goat cheese?
Feta cheese or even a dairy-free cheese can be used as alternatives if you prefer.

3. Is this salad vegan?
To make this salad vegan, you can omit the goat cheese and replace honey with maple syrup.

4. Can I use frozen cranberries?
Fresh cranberries are best, but if you only have frozen cranberries, they can be used as well. Just thaw them before adding to the salad.

Enjoy preparing and savoring this delightful salad that adds a touch of warmth and color to your dining experience!