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

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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and delicious dish perfect for any fall gathering. This hearty salad features a beautiful medley of roasted vegetables coated in a tangy cranberry glaze that harmonizes sweet and savory flavors. Easy to prepare and visually appealing, this salad is not only nutritious but also versatile enough to serve as a main course or a delightful side dish. Whether you’re hosting a festive dinner or enjoying a cozy weeknight meal, this salad will surely impress your family and friends.

Ingredients

Scale
  • 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
  • 1/2 cup cranberry juice
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese or plant-based alternative, crumbled
  • 1/4 cup dried cranberries
  • 1/2 cup dried cranberries for garnish
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine peeled and cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil, season with salt, pepper, and dried thyme; toss to coat.
  3. Spread the vegetable mixture evenly on a roasting pan and roast for 30 minutes or until tender and caramelized, stirring halfway.
  4. While roasting, make the cranberry glaze by combining cranberry juice, honey (or maple syrup), and balsamic vinegar in a saucepan over medium heat for about 5 minutes until slightly thickened.
  5. Once the vegetables are roasted, transfer them to a large bowl. Drizzle with cranberry glaze and toss gently.
  6. Serve topped with crumbled goat cheese (or alternative) and additional dried cranberries.

Nutrition

Find it online: https://perfectrecipeworld.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/