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

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is the perfect addition to your fall table. With its vibrant colors and delicious flavors, this salad is suitable for any occasion—from Thanksgiving feasts to casual weeknight dinners. The unique combination of roasted vegetables and a tangy cranberry glaze brings a delightful balance of sweetness and savory notes that will impress your guests and family alike.

Why You’ll Love This Recipe

• Flavorful Balance: The tangy cranberry glaze complements the sweetness of the roasted vegetables perfectly.
• Seasonal Appeal: Packed with fall favorites, this salad celebrates the season’s best produce.
• Easy Preparation: With straightforward steps, you can have this dish ready in just 45 minutes.
• Versatile Dish: Enjoy it as a main course or a side dish; it pairs wonderfully with various proteins.
• Nutritious Ingredients: This salad is not only delicious but also packed with vitamins and minerals from the veggies.

Tools and Preparation

Before diving into making this delightful salad, gather your essential tools. Having the right equipment will make your cooking experience easier and more enjoyable.

Essential Tools and Equipment

• Roasting pan or baking sheet
• Mixing bowl
• Sharp knife
• Cutting board
• Whisk

Importance of Each Tool

• Roasting pan or baking sheet: Ensures even cooking of vegetables while allowing them to caramelize beautifully.
• Mixing bowl: Perfect for combining ingredients before roasting, ensuring every piece is evenly coated.
• Sharp knife: Aids in easily cutting through tough vegetables like butternut squash.

Ingredients

For the Salad

• 1 small butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed

For the Glaze

• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup cranberry juice
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For Topping

• 4 oz goat cheese, crumbled
• 1/4 cup dried cranberries
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

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

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven will help achieve perfectly roasted vegetables.

Step 2: Prepare the Vegetables

In a mixing bowl:
* Combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes.
* Drizzle with olive oil.
* Season with salt, pepper, and dried thyme. Toss until well-coated.

Step 3: Roast the Vegetables

Spread the vegetable mixture evenly on a roasting pan:
* Roast for about 30 minutes or until tender and slightly caramelized. Stir halfway through for even cooking.

Step 4: Make the Cranberry Glaze

While the vegetables are roasting:
* In a small saucepan over medium heat, combine cranberry juice, honey (or maple syrup), and balsamic vinegar.
* Cook for about 5 minutes until slightly thickened. Remove from heat.

Step 5: Assemble the Salad

Once the vegetables are done roasting:
* Transfer them to a large mixing bowl.
* Drizzle with cranberry glaze and toss gently to combine.

Step 6: Serve

Top with crumbled goat cheese and additional dried cranberries. Garnish with fresh parsley if desired. Enjoy your vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad!

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

This delightful salad can be served in various ways to enhance your dining experience. Whether it’s a cozy dinner or a festive gathering, these serving suggestions will help you showcase the flavors of cranberry-glazed roasted butternut squash, Brussels sprouts, and sweet potatoes.

Family Style

• Serve the salad in a large bowl for a family-style meal. This encourages sharing and allows everyone to enjoy generous portions.

Individual Plates

• Plate the salad individually for a more formal setting. This presentation adds elegance and makes it easy for guests to enjoy.

On a Bed of Greens

• For added freshness, serve the salad on a bed of mixed greens. The crunch of the greens complements the roasted vegetables beautifully.

As a Side Dish

• This salad works wonderfully as a side dish for holiday meals or barbecues. Pair it with grilled chicken or beef for a complete meal.

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

To ensure your salad turns out perfectly every time, consider these helpful tips that enhance flavor and texture.

• Choose Fresh Ingredients: Opt for fresh butternut squash, Brussels sprouts, and sweet potatoes. Fresh produce ensures better flavor and nutrition.
• Roast at High Heat: Roast your vegetables at 425°F (220°C) to achieve caramelization. This enhances their natural sweetness and adds depth to the dish.
• Balance Flavors: Adjust the sweetness of your glaze by altering honey or maple syrup amounts. Finding the right balance will elevate your salad’s taste profile.
• Experiment with Cheese: If you’re not fond of goat cheese, try feta or a plant-based cheese alternative. Each adds its own unique flavor while keeping the salad creamy.

Best Side Dishes for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

This vibrant salad pairs well with various side dishes that complement its flavors. Here are some excellent options:

1. Grilled Chicken: Tender marinated chicken adds protein and balances the sweetness of the salad.
2. Quinoa Pilaf: A light quinoa pilaf with herbs can enhance your meal’s nutritional value while adding texture.
3. Roasted Vegetables: Serve an assortment of other roasted vegetables like carrots or bell peppers for additional color and flavor.
4. Stuffed Bell Peppers: These can be filled with rice, beans, or lentils to create a hearty side that matches well with the salad.
5. Garlic Mashed Potatoes: Creamy mashed potatoes offer comfort and pair beautifully with roasted vegetables.
6. Crispy Baked Tofu: For a plant-based option, crispy baked tofu provides protein while soaking up flavors from the glaze beautifully.
7. Cornbread Muffins: Slightly sweet cornbread muffins create an inviting contrast to the tangy salad flavors.
8. Herbed Couscous: Light and fluffy couscous seasoned with herbs can serve as an excellent base alongside this colorful salad.

Common Mistakes to Avoid

To make the best Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, it’s essential to avoid common pitfalls.

• Overcrowding the Pan: When roasting vegetables, ensure they are spread out in a single layer. This allows for even cooking and caramelization.
• Skipping the Seasoning: Don’t forget to season your vegetables with salt and pepper. Proper seasoning enhances the flavors of the salad.
• Not Preheating the Oven: Always preheat your oven before roasting. This ensures that your vegetables cook evenly and develop that crispy texture.
• Using Stale Ingredients: Check the expiration date on dried cranberries and honey. Fresh ingredients make a significant difference in flavor.
• Ignoring Cooking Times: Keep an eye on the cooking times for each vegetable. Sweet potatoes may require more time than Brussels sprouts, so adjust accordingly.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover salad in an airtight container.
• It can last up to 3 days in the refrigerator.

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

• While it’s best fresh, you can freeze it for up to 2 months.
• Use freezer-safe containers or bags to prevent freezer burn.

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

• Oven: Preheat to 350°F (175°C) and warm for about 15 minutes until heated through.
• Microwave: Heat in short intervals, stirring between 30-second bursts until warm.
• Stovetop: Sauté on medium heat for about 5-10 minutes until warmed through.

Frequently Asked Questions

Here are some common questions regarding the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.

Can I use other vegetables in this salad?

Yes! You can substitute or add vegetables like carrots or parsnips for different flavors and textures.

How do I make this salad vegan?

Replace goat cheese with a plant-based cheese alternative or skip it entirely for a delicious vegan version.

What can I serve with Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad?

This salad pairs well with grilled chicken or turkey for a complete meal or as a side dish during festive occasions.

How long does it take to prepare this salad?

The total preparation time is around 45 minutes, including prep and cooking time.

Final Thoughts

The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad offers a delightful mix of flavors that celebrate autumn. Its versatility makes it perfect as a side dish or main course. Feel free to customize this recipe by adding nuts or using different cheeses!