Cranberry-Glazed Roasted Butternut Squash Salad Recipe

Introduction

This Cranberry-Glazed Roasted Butternut Squash Salad is a delightful blend of sweet and savory flavors, perfect for fall or holiday meals. Roasted vegetables get a vibrant upgrade with a tangy cranberry glaze and creamy goat cheese, making it both comforting and refreshing.

Ingredients

• 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 – or fresh 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. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until evenly coated.
3. Step 3: Spread the vegetables out on a baking sheet in a single layer to ensure even roasting.
4. Step 4: Roast for 25–30 minutes, stirring halfway through, until the vegetables are fork-tender and caramelized.
5. Step 5: While the vegetables roast, combine cranberry juice, chopped dried cranberries, honey, and balsamic vinegar in a small saucepan.
6. Step 6: Simmer the mixture over medium heat for 8–10 minutes, stirring occasionally, until it thickens slightly.
7. Step 7: Remove the cranberry glaze from heat and set aside.
8. Step 8: Transfer the roasted vegetables to a large bowl and drizzle the cranberry glaze over them.
9. Step 9: Gently toss to coat the vegetables evenly with the glaze.
10. Step 10: Top the salad with crumbled goat cheese and sprinkle with the remaining dried cranberries.
11. Step 11: If desired, garnish with chopped fresh parsley and serve warm.

Tips & Variations

• Use maple syrup instead of honey for a vegan version.
• Swap goat cheese for feta if preferred; it melts nicely and adds creaminess.
• Add toasted pecans or walnuts for extra crunch and flavor.
• Fresh thyme leaves can be used instead of dried for a more vibrant herb flavor.
• Serve the salad over baby spinach or arugula for a green base and added freshness.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm to retain the roasted flavors. Add fresh goat cheese and parsley before serving again to refresh the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cranberry glaze in advance?

Yes, the cranberry glaze can be made a day ahead and stored in the refrigerator. Warm it slightly before drizzling over the roasted vegetables.

What if I don’t have fresh butternut squash?

You can substitute frozen butternut squash cubes, but adjust roasting time as they may cook faster and could release more moisture.

Cranberry-Glazed Roasted Butternut Squash Salad Recipe

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★★★★★

4.7 from 68 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome roasted butternut squash salad featuring caramelized Brussels sprouts and sweet potatoes, all coated with a tangy cranberry glaze and topped with creamy goat cheese and dried cranberries. This dish combines sweet, savory, and tart flavors, making it perfect for a festive meal or cozy dinner.

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Ingredients

Scale 1x2x3x

Vegetables

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

Glaze

• 1/2 cup cranberry juice – 100% juice
• 1/4 cup dried cranberries – finely chopped
• 2 tablespoons honey – or maple syrup
• 1 tablespoon balsamic vinegar

Other Ingredients

• 3 tablespoons olive oil
• Salt and pepper – to taste
• 1 teaspoon dried thyme – or fresh thyme
• 4 oz goat cheese – crumbled
• 1/2 cup dried cranberries – for garnish
• 1 tablespoon fresh parsley – chopped (optional)

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Instructions

1. Preheat the oven. Set your oven to 400°F (200°C) to prepare it for roasting the vegetables to a perfect caramelized texture.
2. Prepare the vegetables. In a large bowl, toss the peeled and cubed butternut squash, halved Brussels sprouts, and peeled and cubed sweet potatoes with olive oil, salt, pepper, and thyme to evenly coat all pieces.
3. Arrange for roasting. Spread the seasoned vegetables on a baking sheet in a single layer to ensure even cooking and caramelization.
4. Roast the vegetables. Place the baking sheet in the oven and roast for 25–30 minutes, stirring halfway through to promote even browning, until the vegetables are fork-tender and caramelized.
5. Make the cranberry glaze. While the vegetables roast, combine cranberry juice, finely chopped dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.
6. Simmer the glaze. Heat the mixture over medium heat for 8–10 minutes, stirring occasionally until the glaze thickens slightly and develops a rich, tangy flavor.
7. Finish the glaze. Remove the saucepan from heat and set the glaze aside to cool slightly before using.
8. Coat the roasted vegetables. Transfer the warm roasted vegetables into a large bowl and drizzle with the prepared cranberry glaze, tossing gently to fully coat the vegetables with the flavorful sauce.
9. Add garnishes. Top the glazed vegetables with crumbled goat cheese and a generous sprinkle of extra dried cranberries to enhance texture and flavor contrast.
10. Serve the salad. Optionally sprinkle with fresh chopped parsley for brightness, then serve warm for a comforting and festive salad experience.

Notes

• You can substitute honey with maple syrup to make this dish vegan-friendly.
• For a nutty crunch, consider adding toasted pecans or walnuts as a garnish.
• If fresh thyme is used, add it just before roasting for the freshest flavor.
• This salad can be served warm or at room temperature, making it flexible for meal prep or entertaining.
• To reduce sugar content, use a low-sugar cranberry juice or adjust honey/maple syrup amounts to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: roasted butternut squash salad, cranberry glaze, roasted vegetables, fall salad, healthy salad, goat cheese salad, festive salad