There is nothing quite as satisfying as a dish that bursts with vibrant flavors and seasonal charm, which is exactly what the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe delivers. This hearty and colorful salad combines the natural sweetness of roasted butternut squash and sweet potatoes with the slightly bitter, nutty flavor of Brussels sprouts, all perfectly balanced by a luscious cranberry glaze. Topped with creamy goat cheese and toasted nuts, this recipe easily becomes a centerpiece for any meal that invites warmth and comfort to your table.
Ingredients You’ll Need
Getting started on this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe is delightfully simple because it relies on fresh, wholesome ingredients that each play a vital role in crafting the salad’s irresistible texture and flavor profile.
- 2 cups butternut squash, peeled and cubed: Adds a sweet, smooth base that caramelizes beautifully when roasted.
- 2 cups Brussels sprouts, trimmed and halved: Offers a slightly bitter and crunchy contrast that balances the dish.
- 2 cups sweet potato, peeled and cubed: Brings another layer of sweetness with a creamy texture when roasted.
- 3 tablespoons olive oil: Helps to roast the veggies evenly, adding a subtle richness.
- Salt and black pepper, to taste: Essential for seasoning and enhancing all the natural flavors.
- 1 teaspoon dried thyme or rosemary: Infuses the dish with a fragrant, earthy note.
- 1/3 cup dried cranberries: Gives a chewy tartness that is perfect for the glaze.
- 2 tablespoons honey: Sweetens the glaze for a perfect balance with the tart cranberries.
- 1 tablespoon fresh lemon juice: Adds brightness and a zesty kick to the glaze.
- 4 ounces goat cheese, crumbled: Provides creaminess and a slight tang that complements the roasted vegetables.
- 1/4 cup toasted walnuts or pecans (optional): Adds crunch and a toasty flavor for extra texture.
- 2 cups mixed greens or arugula (optional, for serving): Introduces a fresh, peppery bite that lightens the salad.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Step 1: Preheat Your Oven and Prepare the Pan
First things first, set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This foundational step is key for evenly roasted vegetables and ensures your salad turns out beautifully.
Step 2: Season the Vegetables
Take the peeled and cubed butternut squash, Brussels sprouts halved, and sweet potatoes and toss them lovingly with olive oil, salt, black pepper, and your chosen dried herb—thyme or rosemary. This simple seasoning is where the magic starts, giving the veggies layers of flavor while they roast until tender and golden.
Step 3: Roast to Perfection
Spread your seasoned vegetables in an even layer on the prepared baking sheet. Roast them in the oven for 30 to 35 minutes, making sure to stir halfway through. This will help achieve that perfect caramelization all over, adding deep, sweet flavors and a lovely texture contrast that’s essential to this salad.
Step 4: Mix the Cranberry Glaze
While your veggies roast, take a small bowl and whisk together dried cranberries, honey, and fresh lemon juice. This glaze is what sets the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe apart. It brightens the earthiness of the vegetables with a sweet and tangy punch that’s simply irresistible.
Step 5: Toss Warm Roasted Vegetables with Glaze
Once your vegetables are roasted to a tender, golden delight, remove them from the oven and gently toss them with the cranberry glaze while still warm. This step allows every bite of the salad to be infused with that vibrant, luscious coating, ensuring the flavors meld together perfectly.
Step 6: Arrange Over Greens
If you love a little green freshness, transfer the glazed vegetables over a bed of mixed greens or peppery arugula. This not only adds a welcome crunch but also creates a beautiful presentation for your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe, making it equal parts pretty and delicious.
Step 7: Add Goat Cheese and Nuts
Now for the crowning touch—scatter crumbled goat cheese over the top along with toasted walnuts or pecans if you like. The creamy goat cheese mellows the sweet and tangy flavors, while the nuts provide a satisfying crunch, rounding out this salad’s texture profile perfectly.
Step 8: Serve and Enjoy
Serve your glorious Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe warm or at room temperature. Either way, it shines beautifully and is ready to be devoured by lucky friends and family.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Garnishes
Feel free to elevate your salad with a sprinkle of pomegranate seeds for a jewel-like burst of tartness or a drizzle of balsamic reduction for a tangy-sweet finish. Fresh herbs like parsley or thyme can also add a fresh pop of green and an aromatic lift that complements the roasted flavors.
Side Dishes
This salad is fantastic on its own or can be paired beautifully with roasted chicken, grilled salmon, or even a hearty grain bowl. Its rich flavors complement simple proteins and elevate any meal from everyday to special occasion worthy.
Creative Ways to Present
Impress your guests by serving this salad in individual mason jars layered with greens, vegetables, nuts, and cheese, making for an attractive and portable option. Alternatively, pile the salad onto crisp endive leaves or hollowed-out roasted bell peppers for a colorful, edible serving dish that doubles as a conversation starter.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese and nuts separate if you want them to stay fresh and crunchy.
Freezing
While the roasted vegetables freeze well, the addition of goat cheese and fresh greens is best added after thawing. Freeze just the glazed vegetables in a suitable container for up to 2 months, then thaw in the fridge overnight before reheating gently.
Reheating
Reheat leftovers in a low oven or microwave until warmed through. Add fresh greens, goat cheese, and nuts afterwards to maintain their texture and flavor vibrancy, helping you enjoy the salad as if freshly made.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but you’ll want to cook them with honey and lemon juice slightly longer to soften and sweeten them since they are tarter and juicier than dried cranberries.
Is this salad good served cold or just warm?
It’s wonderful both ways. The roasted vegetables taste sweet and tender warm, but serving the salad at room temperature or chilled can be equally delicious, especially on warmer days.
Can I substitute goat cheese with another cheese?
Absolutely! Feta or ricotta salata are great alternatives that provide tang and creaminess, though goat cheese’s creamy texture and subtle tang really shine in this particular recipe.
How can I make this recipe vegan?
Simply skip the goat cheese or substitute it with a plant-based cheese alternative. Make sure to also omit honey or replace it with maple syrup to keep the glaze vegan.
What can I do if I don’t have Brussels sprouts?
Try substituting with other sturdy greens like kale or broccoli florets, though Brussels sprouts’ unique flavor and texture make them a special component of this salad.
Final Thoughts
Every forkful of the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe is an invitation to savor the best of fall and winter produce, elevated by a brilliant glaze and creamy cheese. Whether you’re serving it as a festive side or a light main, this salad is sure to become one of your go-to dishes to bring warmth and joy to your table. Don’t hesitate—give it a try and watch it become a beloved favorite in your kitchen.
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad combines the natural sweetness of roasted root vegetables with a tangy cranberry glaze, topped with creamy goat cheese and crunchy toasted nuts. Perfect as a hearty side dish or a light main meal, it features a balance of sweet, savory, and fresh flavors, ideal for fall and winter gatherings.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potato, peeled and cubed
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or rosemary
Glaze
- 1/3 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Toppings and Serving
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
- 2 cups mixed greens or arugula (optional, for serving)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato cubes with olive oil, salt, black pepper, and dried thyme or rosemary until evenly coated.
- Roast the vegetables: Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 30–35 minutes, stirring halfway through to ensure even cooking and browning.
- Make the cranberry glaze: While the vegetables roast, mix the dried cranberries, honey, and fresh lemon juice in a small bowl to create a flavorful glaze.
- Glaze the roasted vegetables: Once the vegetables are tender and roasted, remove them from the oven and toss gently with the cranberry glaze while still warm, so they absorb the sweet and tangy flavors.
- Assemble the salad: Transfer the glazed vegetables onto a serving bowl lined with mixed greens or arugula, if using, to add freshness and crunch.
- Add toppings: Sprinkle the crumbled goat cheese and toasted walnuts or pecans over the top for creaminess and additional texture.
- Serve: Serve the salad warm or at room temperature, making it perfect for a cozy meal or festive occasion.
Notes
- Feel free to substitute walnuts with pecans or almonds for a different nutty flavor.
- For a vegan version, omit the goat cheese or replace it with a plant-based cheese alternative.
- Mixed greens add freshness but can be omitted if you prefer a pure roasted vegetable salad.
- Use fresh herbs instead of dried if available for a brighter taste.
- The salad is excellent served warm but can be refrigerated and served cold as a leftover.
