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

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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a colorful and nutritious dish perfect for fall gatherings. This delightful salad combines the sweetness of roasted butternut squash and sweet potatoes with the earthy flavor of Brussels sprouts, all drizzled with a tangy cranberry glaze that ties everything together. It’s an easy-to-make side dish that can be served warm or chilled, making it versatile for any occasion. Packed with vitamins and fiber, this salad not only pleases the palate but also nourishes the body. Impress your guests at Thanksgiving or enjoy it as a cozy family dinner.

Ingredients

Scale
  • 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
  • 1/2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 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. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss until well-coated.
  3. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 30 minutes or until tender and slightly caramelized, stirring halfway through cooking for even browning.
  4. While the vegetables are roasting, in a small saucepan over medium heat, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Simmer for about 5-7 minutes until slightly thickened.
  5. Once the vegetables are done roasting, remove them from the oven and in a large serving bowl, combine roasted vegetables with cranberry glaze. Gently fold in crumbled goat cheese.
  6. Top with additional dried cranberries and fresh parsley if desired. Serve warm or at room temperature.

Nutrition

Find it online: https://wholesomedishes.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/

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