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Sweet Potato Salad with Cranberries and Goat Cheese

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This vibrant and flavorful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a perfect blend of sweet and savory! The roasted vegetables are glazed with a tangy cranberry mixture and topped with creamy goat cheese and dried cranberries for a deliciously seasonal dish. Ideal for holiday gatherings or a cozy weeknight dinner, this salad is packed with nutrients and flavor

Ingredients

Scale

  1. 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

    For the Cranberry Glaze:

    • ½ cup cranberry juice
    • ¼ cup dried cranberries
    • 2 tablespoons honey or maple syrup
    • 1 tablespoon balsamic vinegar

    For the Finishing Touch:

    1. 4 oz goat cheese, crumbled
    2. ½ cup dried cranberries (for garnish)
    3. 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Roast the Vegetables:

    • Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread them on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

  2. Prepare the Cranberry Glaze:

    • While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

  3. Assemble the Salad:

    • Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

  4. Add Finishing Touches:

    • Sprinkle the crumbled goat cheese and extra dried cranberries on top. Garnish with fresh parsley, if desired.

  5. Serve Warm:

    • Serve this delightful salad warm and enjoy the perfect balance of sweetness and creaminess!

Notes

  • For added crunch, sprinkle toasted pecans or walnuts over the salad.
  • Use maple syrup instead of honey for a vegan-friendly option.
  • Substitute goat cheese with feta or omit it entirely for a dairy-free version.

Nutrition

Find it online: https://grandmarecipesflash.com/sweet-potato-salad-with-cranberries-and-goat-cheese/