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

Scale

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)

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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.