Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a delightful fall dish that brings together the earthy flavors of roasted vegetables and the tartness of cranberries. Perfect for holiday gatherings or a cozy family dinner, this salad offers a beautiful balance of sweet and savory. With its vibrant colors and rich textures, it’s sure to impress your guests while being simple enough for a weeknight meal.

Why You’ll Love This Recipe

• Easy to Make: With just a few steps, you can create a stunning dish that requires minimal prep time.
• Flavorful Combination: The mix of roasted butternut squash, Brussels sprouts, and sweet potatoes creates a rich flavor profile that’s hard to resist.
• Versatile Serving Options: Serve it warm as a side or chilled as a salad; it’s perfect for any occasion.
• Healthy Ingredients: Packed with nutrients and fiber, this salad is not just delicious but also good for you.
• Festive Appeal: The vibrant colors make it an excellent choice for Thanksgiving or other fall celebrations.

Tools and Preparation

To prepare this delightful salad, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Ensures even roasting of vegetables.
• Mixing bowl: Ideal for combining ingredients and mixing the cranberry glaze.
• Knife: A sharp knife makes chopping vegetables quick and safe.
• Measuring cups and spoons: Accurate measurements are crucial for balancing flavors in your dish.

Ingredients

This fall-inspired salad features roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with a tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delightful balance of sweet and savory flavors.

For the Roasted Vegetables

• 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

For the Cranberry Glaze

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For Garnish

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures your vegetables roast evenly.

Step 2: Prepare the Vegetables

In a large mixing bowl:
1. Combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes.
2. Drizzle with olive oil.
3. Season with salt, pepper, and dried thyme. Toss until well-coated.

Step 3: Roast the Vegetables

1. Spread the vegetable mixture evenly on a baking sheet.
2. Roast in the preheated oven for about 30 minutes or until tender and slightly caramelized.
3. Stir halfway through cooking for even browning.

Step 4: Make the Cranberry Glaze

While the vegetables are roasting:
1. In a small saucepan over medium heat, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
2. Simmer for about 5-7 minutes until slightly thickened.

Step 5: Assemble the Salad

1. Once the vegetables are done roasting, remove them from the oven.
2. In a large serving bowl, combine roasted vegetables with cranberry glaze.
3. Gently fold in crumbled goat cheese.

Step 6: Garnish and Serve

Top with additional dried cranberries and fresh parsley if desired. Serve warm or at room temperature for an enticing dish that everyone will enjoy!

How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

This vibrant salad is perfect for any occasion. Its sweet and savory flavors make it an excellent addition to your holiday table or a delightful side for weeknight dinners.

As a Main Course

• Serve it as a light lunch or dinner option. Pair with slices of crusty bread for a satisfying meal.

With Grilled Chicken or Turkey

• Add grilled chicken or turkey on top. This will enhance the protein content while complementing the salad’s flavors.

At Holiday Gatherings

• Present this salad at Thanksgiving or Christmas dinners. The colors and tastes will impress your guests.

As a Meal Prep Option

• Pack it for work lunches throughout the week. It holds up well in the fridge and makes for a nutritious on-the-go meal.

How to Perfect Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

To ensure your salad turns out perfectly every time, follow these helpful tips.

• Choose fresh ingredients: Make sure your butternut squash, Brussels sprouts, and sweet potatoes are fresh for the best flavor.
• Cut vegetables evenly: Cube and halve vegetables uniformly to ensure even roasting and cooking times.
• Adjust seasoning: Taste before serving and adjust salt or pepper according to your preference. Enhancing flavor can elevate the dish.
• Experiment with toppings: Try adding nuts or seeds for extra crunch. Walnuts or pumpkin seeds can add texture and nutrition.
• Make it ahead of time: Prepare the roasted vegetables in advance. Toss them with the glaze right before serving to maintain freshness.
• Store properly: If you have leftovers, store them in an airtight container in the fridge for up to three days.

Best Side Dishes for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

This salad pairs wonderfully with various side dishes that complement its flavors. Here are some excellent options to consider.

1. Quinoa Pilaf: Nutty quinoa with herbs adds heartiness without overshadowing the salad’s taste.
2. Garlic Mashed Potatoes: Creamy mashed potatoes with garlic provide richness that balances the salad’s tanginess.
3. Roasted Vegetables: A medley of seasonal veggies roasted with olive oil enhances the autumnal theme of your meal.
4. Green Bean Almondine: Crisp-tender green beans tossed with toasted almonds offer a crunchy contrast.
5. Cranberry Sauce: A simple homemade cranberry sauce can echo the salad’s glaze while adding a tart element.
6. Stuffed Acorn Squash: Filled with grains and spices, stuffed squash creates a beautiful presentation alongside your salad.
7. Sautéed Spinach: Lightly sautéed spinach provides a vibrant green that complements both color and nutrition.
8. Cornbread Muffins: Sweet cornbread muffins add warmth and can be enjoyed alongside the savory elements of your meal.

Common Mistakes to Avoid

To make the best Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, avoid these common mistakes.

• Ignoring ingredient prep: Not properly peeling or cubing the butternut squash and sweet potatoes can lead to uneven cooking. Take your time to cut them into uniform pieces for even roasting.
• Overcrowding the baking sheet: Placing too many vegetables on one sheet can cause steaming instead of roasting. Use separate trays or roast in batches to achieve that perfect caramelization.
• Skipping seasoning: Failing to season your vegetables with salt, pepper, and herbs will result in bland flavors. Be generous with your seasonings to enhance the overall taste.
• Not monitoring cooking time: Roasting times can vary based on oven temperature and vegetable size. Check for doneness by piercing with a fork; they should be tender and slightly browned.
• Forgetting the glaze timing: Adding the cranberry glaze too early can lead to burning. Drizzle it over the roasted vegetables during the last few minutes of cooking for a sticky finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Allow the salad to cool completely before refrigerating.

Freezing Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

• Freeze in an airtight container for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

• Oven: Preheat to 350°F (175°C) and bake for about 15 minutes until heated through.
• Microwave: Heat in short bursts of 1-2 minutes until warm, stirring in between.
• Stovetop: Warm in a skillet over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making this delicious salad.

What makes this salad perfect for fall?

The combination of roasted butternut squash, Brussels sprouts, and sweet potatoes creates a warm, comforting dish that embraces fall flavors.

Can I customize the ingredients in Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad?

Absolutely! Feel free to swap out vegetables based on your preferences or add nuts for extra crunch.

How do I make the glaze thicker?

To thicken the cranberry glaze, simmer it longer on low heat until it reduces and coats the back of a spoon.

Is this salad suitable for meal prep?

Yes! This salad keeps well in the fridge and is great as a side dish or main course throughout the week.

Final Thoughts

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is not only visually appealing but also bursting with flavor. Its versatility allows you to customize it according to your taste preferences. Give this recipe a try; it’s perfect for gatherings or simply enjoying at home!