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

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is the perfect dish to celebrate the flavors of fall. This vibrant salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, all drizzled with a tangy cranberry glaze. It’s not only delicious but also versatile enough for any occasion, from holiday gatherings to weeknight dinners. The unique blend of sweet and savory flavors makes this salad a standout option that everyone will enjoy.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The mix of roasted vegetables and tangy cranberry glaze creates a delightful balance of flavors.
• Easy to Prepare: With just 15 minutes of prep and 30 minutes of cooking time, this recipe is simple and quick.
• Perfect for Any Occasion: Whether it’s a festive gathering or a cozy family dinner, this salad fits right in.
• Nutritious Ingredients: Packed with vitamins and fiber, it’s a healthy choice for any meal.
• Customizable: Feel free to swap out ingredients based on seasonal availability or personal preference.

Tools and Preparation

To make this salad, you will need a few essential tools that will help streamline your cooking process. Having the right equipment will ensure that your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad turns out perfectly every time.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables evenly while allowing them to caramelize beautifully.
• Mixing bowl: Essential for tossing ingredients together with olive oil and seasoning before roasting.

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 high temperature is crucial for roasting vegetables until they are golden brown.

Step 2: Prepare the Vegetables

In a mixing bowl:
1. Combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes.
2. Drizzle with olive oil; season with salt, pepper, and dried thyme.
3. Toss everything together 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 25-30 minutes or until tender and slightly caramelized.
3. Stir halfway through cooking for even roasting.

Step 4: Make the Cranberry Glaze

While the vegetables roast:
1. In a small saucepan over medium heat, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar.
2. Bring to a simmer; cook for about 5 minutes until slightly thickened.

Step 5: Assemble the Salad

Once the vegetables are done roasting:
1. Transfer them to a large serving bowl.
2. Drizzle with the cranberry glaze; toss gently to combine.
3. Top with crumbled goat cheese and additional dried cranberries for garnish. Optionally sprinkle with fresh parsley.

Enjoy your delicious Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad!

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

This festive salad is a brilliant addition to any meal. Its vibrant colors and flavors make it perfect for gatherings or as a delightful side for weeknight dinners. Here are some serving suggestions to enhance your experience.

As a Main Dish

• Serve the salad on its own for a light yet filling vegetarian meal.
• Pair it with a slice of crusty bread for added texture and satisfaction.

With Grilled Chicken or Turkey

• Add grilled chicken or turkey slices on top for extra protein.
• The savory meat complements the sweet glaze beautifully.

As Part of a Holiday Buffet

• Present this salad as a centerpiece at your holiday table.
• Its colorful presentation will draw guests in and add variety to your spread.

Topped with Nuts

• Sprinkle toasted nuts like walnuts or pecans for a crunchy texture.
• The nuts also enhance the flavor profile with their rich taste.

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

To ensure your salad turns out perfectly every time, consider these helpful tips. They will elevate the flavors and presentation of your dish.

• Choose fresh vegetables: For the best taste, select fresh butternut squash, Brussels sprouts, and sweet potatoes. Fresh ingredients yield better flavor and texture.
• Roast until caramelized: Make sure to roast the vegetables until they are golden brown. This caramelization adds depth and enhances their natural sweetness.
• Adjust the glaze: Taste the cranberry glaze before adding it to the salad. Adjust sweetness with more honey or acidity with extra balsamic vinegar based on your preference.
• Garnish wisely: Use fresh parsley or additional dried cranberries as garnish for visual appeal. These additions brighten up the dish while providing extra flavor.

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

This roasted vegetable salad pairs wonderfully with various side dishes. Here are some excellent options to complement its flavors:

1. Quinoa Pilaf: A fluffy quinoa dish mixed with herbs and spices that bring out earthy tones.
2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic offer a comforting contrast.
3. Grilled Asparagus: Lightly charred asparagus adds a fresh crunch perfect alongside roasted vegetables.
4. Stuffed Bell Peppers: Colorful bell peppers filled with rice, beans, and spices provide an exciting twist.
5. Cornbread Muffins: Sweet cornbread muffins provide a delightful contrast to the tangy salad.
6. Cucumber Salad: A refreshing cucumber salad dressed in vinegar balances out the richness of the roasted salad.

Common Mistakes to Avoid

Cooking this delicious Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad can be easy, but there are a few common pitfalls you might encounter. Here are some mistakes to watch out for:

• Overcrowding the Baking Sheet: When roasting vegetables, avoid placing them too close together. This can lead to steaming instead of roasting. Use multiple sheets if necessary.
• Not Prepping Your Ingredients Evenly: Ensure that all your vegetables are cut into similar sizes. Uneven pieces will cook at different rates, resulting in some being overcooked while others are undercooked.
• Skipping the Seasoning: Don’t forget to season your vegetables with salt, pepper, and herbs. Proper seasoning enhances the flavors of your salad and prevents it from tasting bland.
• Ignoring Cooking Times: Keep an eye on your vegetables as they roast. Overcooking can lead to mushy textures, while undercooking may leave them crunchy. Check for doneness around the recommended cooking time.
• Rushing the Glaze: Allow your cranberry glaze to simmer properly. Rushing this step can result in a less flavorful sauce that doesn’t cling well to the salad.
• Forgetting Garnishes: Adding garnishes like crumbled goat cheese or fresh parsley enhances both flavor and presentation. Don’t skip this final touch!

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container for up to 3 days.
• Allow the salad to cool completely before sealing it for storage.

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

• Freeze in a freezer-safe container for up to 2 months.
• To prevent freezer burn, wrap tightly in plastic wrap before placing in a container.

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

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish and cover loosely. Heat in short intervals of 1 minute, stirring in between until heated thoroughly.
• Stovetop: Heat gently over medium-low heat in a skillet with a splash of water or broth to prevent sticking. Stir frequently until warmed.

Frequently Asked Questions

Here are some common questions about making the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.

Can I make this salad ahead of time?

Yes! This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.

What can I use instead of goat cheese?

You can substitute goat cheese with feta cheese or omit it altogether for a dairy-free option.

How do I customize the salad?

Feel free to add nuts like pecans or walnuts for crunch or include additional seasonal vegetables such as kale or spinach.

Is this recipe suitable for meal prep?

Absolutely! This salad is great for meal prep as it holds up well throughout the week when stored properly.

Can I use fresh cranberries instead of dried?

Yes! Fresh cranberries can be used; just adjust the sweetness in your glaze recipe accordingly.

Final Thoughts

The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is perfect for fall gatherings or any meal. Its combination of sweet and savory flavors makes it versatile enough for any occasion. Feel free to customize it with different cheeses or nuts based on your preference!