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Cranberry-Glazed Roasted Butternut Squash Salad

Cranberry-Glazed Roasted Butternut Squash Salad Recipe
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Cranberry-Glazed Roasted Butternut Squash Salad is a vibrant and flavorful dish that perfectly captures the essence of fall. This salad combines the rich, earthy sweetness of roasted butternut squash, sweet potatoes, and Brussels sprouts with a tangy cranberry glaze that elevates it to a memorable culinary experience. It’s not just delicious; it’s also visually stunning, making it an ideal centerpiece for family gatherings or cozy weeknight dinners. Packed with seasonal ingredients, this salad is both comforting and nourishing, ensuring everyone at your table will be impressed.

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 (100% juice)
  • 1/4 cup dried cranberries (finely chopped)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese (crumbled)
  • 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 large bowl, mix butternut squash, Brussels sprouts, sweet potatoes, olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
  4. While vegetables roast, combine cranberry juice, chopped cranberries, honey (or maple syrup), and balsamic vinegar in a saucepan. Simmer for 8–10 minutes until thickened.
  5. Once roasted, combine the vegetables with the glaze in a large bowl and toss gently.
  6. Top with crumbled goat cheese and extra dried cranberries before serving warm.

Nutrition

Find it online: https://www.kitchenstorydaily.com/cranberry-glazed-roasted-butternut-squash-salad-recipe/