Description
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
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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:
- 4 oz goat cheese, crumbled
- ½ cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
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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.
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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.
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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.
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Add Finishing Touches:
- Sprinkle the crumbled goat cheese and extra dried cranberries on top. Garnish with fresh parsley, if desired.
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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
- Serving Size: 1 portion (approximately ⅙ of the recipe)
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg