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

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a delightful dish perfect for any fall gathering. This vibrant salad features a mix of roasted vegetables, tangy cranberry glaze, and creamy goat cheese that balances sweetness and savory notes. Whether you’re hosting a holiday dinner or simply enjoying a cozy meal at home, this salad is sure to impress with its rich flavors and beautiful presentation.

Why You’ll Love This Recipe

• Easy to Prepare: With just 15 minutes of prep time, you can have a delicious salad ready in no time.
• Flavorful Combination: The blend of roasted butternut squash, Brussels sprouts, and sweet potatoes creates a unique flavor experience.
• Perfect for Any Occasion: This salad works well as a side dish for Thanksgiving or as a main course for a light lunch.
• Nutrient-Rich: Packed with vitamins from fresh vegetables and antioxidants from cranberries, it’s both tasty and healthy.
• Customizable: Feel free to add your favorite nuts or seeds for extra crunch!

Tools and Preparation

To make this salad efficiently, having the right tools is essential. Below are some key items you’ll need.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Allows even roasting of vegetables which enhances their flavor.
• Mixing bowl: A spacious bowl helps in mixing ingredients thoroughly without spilling.
• Knife: A sharp knife ensures easy cutting of vegetables into uniform pieces for even cooking.

Ingredients

This fall-inspired salad features roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with a tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delightful balance of sweet and savory flavors.

For the Vegetables

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

For the Dressing

• 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 Garnish

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries
• 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). This high temperature will help roast the vegetables beautifully.

Step 2: Prepare the Vegetables

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

Step 3: Roast the Vegetables

Spread the vegetable mixture evenly on a baking sheet.
Roast in the preheated oven for about 25-30 minutes until they are tender and slightly caramelized. Be sure to stir halfway through cooking.

Step 4: Make the Cranberry Glaze

While the vegetables are roasting:
In a small saucepan over medium heat:
1. Combine cranberry juice, honey (or maple syrup), and balsamic vinegar.
2. Bring to a simmer while stirring continuously until slightly thickened (about 5-7 minutes).

Step 5: Assemble the Salad

Once roasted:
1. Transfer the vegetables to a large serving bowl.
2. Drizzle with cranberry glaze. Toss gently to combine.
3. Top with crumbled goat cheese and additional dried cranberries.
4. Garnish with fresh parsley if desired.

Enjoy your delicious Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad! It’s not only visually appealing but also packed with flavors that celebrate fall!

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

This vibrant salad is perfect for any occasion, especially during the fall season. Its sweet and savory flavors make it a delightful addition to your table.

As a Main Dish

• This salad can be served as a light main course, perfect for lunch or dinner, especially if you add some grilled chicken or turkey for extra protein.

As a Side Dish

• Pair this salad with roasted meats or hearty grain dishes. It complements flavors beautifully without overpowering other dishes.

For Meal Prep

• Prepare the salad in advance and store it in an airtight container. It can last in the fridge for up to three days, making it convenient for quick meals.

Garnished with Nuts

• Sprinkle some toasted walnuts or pecans on top for added crunch and flavor. This not only enhances texture but also makes the dish even more nutritious.

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

To ensure your salad turns out perfect every time, consider these handy tips.

• Use fresh ingredients: Fresh vegetables and high-quality cranberry juice will elevate the taste of your salad significantly.
• Adjust the sweetness: Depending on your taste preferences, feel free to modify the amount of honey or maple syrup to balance the flavors.
• Roast until tender: Make sure to roast the butternut squash, Brussels sprouts, and sweet potatoes until they are tender and slightly caramelized for maximum flavor.
• Let it cool: Allow the roasted vegetables to cool slightly before mixing them with other ingredients. This prevents wilting of any greens or cheese added.
• Add texture: Incorporate some seeds or nuts to give your salad a satisfying crunch that complements the soft textures of roasted vegetables.
• Serve chilled or at room temperature: This salad is versatile; serving it chilled provides a refreshing element while room temperature enhances its flavors.

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

Enhance your meal by pairing this salad with complementary side dishes that bring out its best flavors.

1. Quinoa Pilaf: A nutty quinoa pilaf adds protein and fiber while soaking up nearby flavors from the salad.
2. Grilled Chicken Breast: Simple grilled chicken seasoned with herbs pairs well, adding lean protein without overshadowing the salad’s taste.
3. Roasted Root Vegetables: A mix of seasonal root veggies like carrots and parsnips complements the sweetness of the salad beautifully.
4. Garlic Mashed Potatoes: Creamy mashed potatoes flavored with garlic provide a comforting contrast to the tangy cranberry glaze.
5. Balsamic Glazed Green Beans: Crisp-tender green beans drizzled with balsamic vinegar add brightness and acidity that work well alongside this dish.
6. Wild Rice Medley: A wild rice blend brings earthy tones that enhance the overall flavor profile of your meal.
7. Stuffed Bell Peppers: Colorful bell peppers filled with grains and veggies make for a visually appealing side that’s also nutritious.
8. Crispy Tofu Bites: These bites offer plant-based protein and crispy texture that complement the soft elements within your salad.

Common Mistakes to Avoid

Making this salad can be simple, but there are a few common mistakes that might affect its taste and presentation. Here are some tips to help you avoid them.

• Skipping the seasoning: Not using enough salt and pepper can make your salad bland. Always season your vegetables before roasting for maximum flavor.
• Underestimating roasting time: If you don’t roast the vegetables long enough, they may not develop the desired caramelization. Keep an eye on them and adjust cooking time as needed.
• Ignoring the glaze: Forgetting to prepare or apply the cranberry glaze can lead to a lackluster salad. Make sure to follow the steps for creating a balanced glaze that enhances the overall dish.
• Overcrowding the baking sheet: Placing too many vegetables on one pan can cause them to steam instead of roast. Use multiple sheets if necessary to ensure even cooking.
• Not letting it cool: Serving the salad while it’s still warm can affect the texture of the cheese and cranberries. Allow it to cool slightly before serving for the best experience.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in an airtight container for up to 3 days.
• • Container: Use a glass or plastic container with a tight-fitting lid.

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

• • Duration: Freeze for up to 2 months.
• • Container: Use freezer-safe bags or containers, removing as much air as possible.

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

• Oven: Preheat to 350°F (175°C), place in an oven-safe dish covered with foil for about 15-20 minutes.
• Microwave: Heat in short intervals (30 seconds) until warmed through. Stir in between intervals.
• Stovetop: Heat over medium heat in a skillet, stirring gently until warmed.

Frequently Asked Questions

Here are some common questions related to this delicious salad.

Can I use fresh cranberries instead of cranberry juice?

You can! Just blend fresh cranberries with water and sweetener to create a similar glaze.

How do I customize my Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad?

Feel free to add nuts for crunch or swap out goat cheese for feta or a vegan alternative.

Is this salad suitable for meal prep?

Yes! This salad keeps well in the fridge and is perfect for preparing ahead of time.

What can I serve with this salad?

This salad pairs beautifully with grilled chicken or turkey for a complete meal.

Final Thoughts

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is not only visually appealing but also bursting with flavors. It offers versatility—perfect as a side dish or main course. Feel free to customize it further by adding your favorite ingredients!