Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of fall with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This colorful dish combines roasted vegetables drizzled with a sweet and tangy cranberry glaze, creating a delightful medley that’s perfect for any occasion. Whether you’re hosting a festive gathering or seeking a nutritious weeknight meal, this salad is sure to impress with its beautiful presentation and rich flavors. The combination of tender roasted veggies and a luscious cranberry dressing makes it not only a feast for the eyes but also a wholesome delight for your taste buds. Enjoy it warm or at room temperature, making it versatile enough for every season.

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 dairy-free alternative)
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare the vegetables by peeling and cubing the butternut squash and sweet potatoes, then trimming and halving the Brussels sprouts.
  2. In a large bowl, toss the vegetables with olive oil, salt, pepper, and thyme until well-coated. Spread them evenly on a baking sheet.
  3. Roast in the oven for about 30 minutes until golden brown and tender.
  4. While roasting, whisk together cranberry juice, honey (or maple syrup), and balsamic vinegar in a saucepan over medium heat until thickened.
  5. Once the veggies are done roasting, combine them in a serving bowl with the glaze while still warm. Toss in dried cranberries.
  6. Top with crumbled goat cheese (or alternative) before serving.

Nutrition

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