Welcome to a delicious new take on fall flavors with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Whether you’re looking to add more seasonal vegetables to your meals or want something cozy and nutritious, this roasted veggie salad delivers a balance of sweet and savory that’s hard to resist. The tangy cranberry glaze paired with creamy goat cheese and extra cranberries makes it the perfect fall salad. Let’s dive into the details of this fall-inspired salad recipe!
Introduction
Fall is the perfect time to embrace earthy, hearty vegetables and warm flavors, and this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad perfectly captures the season. Roasting the butternut squash, Brussels sprouts, and sweet potatoes brings out their natural sweetness and adds a caramelized crunch, while the tart cranberry glaze provides the perfect contrast. Finished with creamy crumbled goat cheese and an extra pop of dried cranberries, this salad is an ideal side or a satisfying vegetarian main dish.
This recipe is simple to prepare, bursting with seasonal flavors, and a must-try for anyone who loves a mix of both savory and sweet in their dishes. It’s the perfect addition to your fall dinner table and a great way to showcase the vibrant flavors of autumn. Keep reading to learn how to make this delicious cranberry-glazed salad!
Ingredients for Cranberry-Glazed Roasted Butternut Squash Salad
Here’s everything you’ll need to bring this fall-inspired salad to life:
For the Roasted Vegetables:
- 1 small butternut squash – peeled and cubed
- 1 lb Brussels sprouts – trimmed and halved
- 2 medium sweet potatoes – peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper – to taste
- 1 teaspoon dried thyme – or use fresh thyme for extra fragrance
the Cranberry Glaze:
- 1/2 cup cranberry juice – 100% juice for a pure, tart flavor
- 1/4 cup dried cranberries – finely chopped
- 2 tablespoons honey – or maple syrup for a richer sweetness
- 1 tablespoon balsamic vinegar – to balance the sweetness
the Finishing Touch:
- 4 oz goat cheese – crumbled
- 1/2 cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped, optional for garnish
Feel free to substitute based on your preferences. For instance, feta can replace goat cheese, and maple syrup can stand in for honey.
How to Make Cranberry-Glazed Roasted Butternut Squash Salad – Step by Step
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C). Roasting is key to achieving that caramelized flavor that gives this salad its depth.
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. The olive oil helps the vegetables roast evenly, while the thyme infuses them with herby warmth.
- Spread the vegetables on a large baking sheet in a single layer. Make sure they are evenly spaced, so they roast instead of steam.
- Roast for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be fork-tender and slightly browned.
2: Prepare the Cranberry Glaze
- While the vegetables roast, it’s time to make the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.
- Simmer the mixture over medium heat for 8-10 minutes, stirring occasionally. The glaze should thicken slightly and coat the back of a spoon.
- Remove from heat and set aside. The tartness of the cranberry juice, sweetness of honey, and acidity of balsamic vinegar create a perfect balance that elevates the roasted vegetables.
3: Assemble the Salad
- Once the vegetables are finished roasting, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the vegetables, tossing gently to coat them evenly.
- Crumble goat cheese over the top and sprinkle with additional dried cranberries for a sweet and tangy finish.
4: Serve
- For a pop of color and freshness, sprinkle with chopped parsley if desired. Serve the salad warm, and enjoy the beautiful interplay of flavors and textures.
Helpful Tips for Cranberry-Glazed Roasted Butternut Squash Salad
- Roast for Maximum Flavor: Make sure to roast your vegetables until they are golden brown and caramelized. This adds a depth of flavor that pairs perfectly with the tangy cranberry glaze.
- Use Fresh Cranberries: If you prefer a sharper, fresher cranberry flavor, swap out the dried cranberries in the glaze for fresh or frozen cranberries.
- Goat Cheese Alternative: Not a fan of goat cheese? Feta or blue cheese are great alternatives that add a similar tangy creaminess.
Cooking Tips for the Best Cranberry-Glazed Salad
- Sheet Pan Spacing: Ensure your vegetables are spread out in a single layer on the baking sheet. Overcrowding can cause the vegetables to steam rather than roast, leading to a less caramelized texture.
- Glaze Thickness: Keep an eye on your cranberry glaze while it simmers. You want it thick enough to cling to the vegetables but not so thick that it becomes syrupy.
- Best Roasting Time: If you prefer a more charred flavor, roast the vegetables for an extra 5-10 minutes, checking frequently to prevent burning.
Serving Suggestions for Cranberry-Glazed Roasted Butternut Squash Salad
This roasted vegetable salad makes a fantastic side dish for a wide range of main courses. It pairs beautifully with roasted turkey or chicken, making it an excellent choice for Thanksgiving or other fall gatherings. For a complete vegetarian meal, serve it alongside a warm grain like quinoa or wild rice.
As for beverages, a crisp, dry white wine like Sauvignon Blanc or a tart cranberry-infused mocktail would complement the sweetness of the salad perfectly.
Nutritional Information
This salad is not only bursting with flavor but also packed with nutritional benefits. With heart-healthy olive oil, vitamin-rich butternut squash, fiber-filled Brussels sprouts, and potassium-loaded sweet potatoes, you’ll be treating yourself to a meal that’s as healthy as it is delicious.
Nutritional Information (per serving):
- Calories: 220
- Fats: 11g
- Carbohydrates: 27g
- Protein: 6g
- Fiber: 6g
- Sugars: 11g
Storage and Leftovers for Cranberry-Glazed Roasted Butternut Squash Salad
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. This salad reheats beautifully, but you can also enjoy it cold as a refreshing lunch the next day.
To Reheat:
- Simply warm the roasted vegetables in the oven at 350°F (175°C) for about 10 minutes or until heated through.
- Add the goat cheese and cranberries after reheating to maintain their texture and freshness.
Frequently Asked Questions (FAQs) for Cranberry-Glazed Roasted Butternut Squash Salad
1. Can I make this salad ahead of time?
- Absolutely! You can roast the vegetables and prepare the cranberry glaze a day in advance. Store them separately, and when you’re ready to serve, warm the vegetables, drizzle the glaze, and add the goat cheese.
2. Can I use fresh cranberries instead of dried?
- Yes, fresh cranberries can be used in the glaze for a more tart flavor, and you can roast a handful of them alongside the vegetables as well.
3. Can I use a different cheese?
- Feta and blue cheese are excellent substitutes if you’re not a fan of goat cheese. They provide a similar tangy contrast to the sweet vegetables.
4. How do I make this recipe vegan?
- To make this salad vegan, substitute the goat cheese with a dairy-free cheese alternative and use maple syrup instead of honey in the glaze.
Related Recipes for Cranberry-Glazed Salad Lovers
If you love the sweet and savory combination in this salad, be sure to check out these related recipes from Optimal Recipes:
Conclusion
Thank you for exploring this recipe for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad! Whether you’re planning a cozy dinner for your family or looking for the perfect Thanksgiving side dish, this salad offers the best of fall’s flavors in every bite.
We’d love to hear how your version turned out. Share your feedback or any personal variations in the comments below. Happy cooking!
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Cranberry-Glazed Roasted Butternut Squash Salad Recipe
Description
Welcome to a delicious new take on fall flavors with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Whether you’re looking to add more seasonal vegetables to your meals or want something cozy and nutritious, this roasted veggie salad delivers a balance of sweet and savory that’s hard to resist. The tangy cranberry glaze paired with creamy goat cheese and extra cranberries makes it the perfect fall salad. Let’s dive into the details of this fall-inspired salad recipe!
Ingredients
For the Roasted Vegetables:
- 1 small butternut squash – peeled and cubed
- 1 lb Brussels sprouts – trimmed and halved
- 2 medium sweet potatoes – peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper – to taste
- 1 teaspoon dried thyme – or use fresh thyme for extra fragrance
For the Cranberry Glaze:
- 1/2 cup cranberry juice – 100% juice for a pure, tart flavor
- 1/4 cup dried cranberries – finely chopped
- 2 tablespoons honey – or maple syrup for a richer sweetness
- 1 tablespoon balsamic vinegar – to balance the sweetness
For the Finishing Touch:
- 4 oz goat cheese – crumbled
- 1/2 cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped, optional for garnish
Feel free to substitute based on your preferences. For instance, feta can replace goat cheese, and maple syrup can stand in for honey.
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C). Roasting is key to achieving that caramelized flavor that gives this salad its depth.
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. The olive oil helps the vegetables roast evenly, while the thyme infuses them with herby warmth.
- Spread the vegetables on a large baking sheet in a single layer. Make sure they are evenly spaced, so they roast instead of steam.
- Roast for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be fork-tender and slightly browned.
Step 2: Prepare the Cranberry Glaze
- While the vegetables roast, it’s time to make the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.
- Simmer the mixture over medium heat for 8-10 minutes, stirring occasionally. The glaze should thicken slightly and coat the back of a spoon.
- Remove from heat and set aside. The tartness of the cranberry juice, sweetness of honey, and acidity of balsamic vinegar create a perfect balance that elevates the roasted vegetables.
Step 3: Assemble the Salad
- Once the vegetables are finished roasting, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the vegetables, tossing gently to coat them evenly.
- Crumble goat cheese over the top and sprinkle with additional dried cranberries for a sweet and tangy finish.
Step 4: Serve
- For a pop of color and freshness, sprinkle with chopped parsley if desired. Serve the salad warm, and enjoy the beautiful interplay of flavors and textures.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Roast for Maximum Flavor: Make sure to roast your vegetables until they are golden brown and caramelized. This adds a depth of flavor that pairs perfectly with the tangy cranberry glaze.
- Use Fresh Cranberries: If you prefer a sharper, fresher cranberry flavor, swap out the dried cranberries in the glaze for fresh or frozen cranberries.
- Goat Cheese Alternative: Not a fan of goat cheese? Feta or blue cheese are great alternatives that add a similar tangy creaminess.
