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.
Ingredients
Scale
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)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare it for roasting the vegetables to a perfect caramelized texture.
- 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.
- Arrange for roasting. Spread the seasoned vegetables on a baking sheet in a single layer to ensure even cooking and caramelization.
- 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.
- 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.
- 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.
- Finish the glaze. Remove the saucepan from heat and set the glaze aside to cool slightly before using.
- 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.
- Add garnishes. Top the glazed vegetables with crumbled goat cheese and a generous sprinkle of extra dried cranberries to enhance texture and flavor contrast.
- 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
