Description
A colorful roasted butternut squash salad with caramelized Brussels sprouts, sweet potatoes, dried cranberries, creamy goat cheese, and a sweet-tart cranberry balsamic glaze. This warm fall salad is perfect for Thanksgiving, holiday dinners, or an easy seasonal side dish.
Ingredients
Scale
- 1 small butternut squash, peeled and cut into ¾– to 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme
- ½ cup cranberry juice
- ¼ cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese, crumbled
- ½ cup dried cranberries, for finishing
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F (200°C). Prepare a large rimmed baking sheet, or use two baking sheets if needed to avoid overcrowding.
- Place the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes in a large bowl. Add the olive oil, dried thyme, salt, and black pepper, then toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Arrange some of the Brussels sprouts cut-side down to encourage caramelization.
- Roast for 25 to 30 minutes, turning or stirring halfway through, until the butternut squash and sweet potatoes are fork-tender and the Brussels sprouts have browned edges.
- While the vegetables roast, combine the cranberry juice, ¼ cup dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan.
- Bring the cranberry mixture to a gentle simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until slightly reduced and glossy.
- Transfer the roasted vegetables to a large serving bowl. Drizzle with the cranberry balsamic glaze and gently toss until lightly coated.
- Top with the crumbled goat cheese and remaining ½ cup dried cranberries.
- Garnish with chopped fresh parsley if desired and serve warm or at room temperature.
Notes
- Cut the butternut squash and sweet potatoes into similar-sized pieces so they roast evenly.
- Do not overcrowd the baking sheet. Use two pans if necessary so the vegetables roast and caramelize instead of steaming.
- Use maple syrup instead of honey for a deeper fall flavor.
- Feta can replace goat cheese for a firmer, saltier variation.
- For a spinach butternut squash cranberry salad, serve the roasted vegetables over 4 to 5 cups of baby spinach.
- If the cranberry glaze becomes too thick, thin it with a small splash of cranberry juice or water.
- If the glaze is too thin, simmer it for another 1 to 2 minutes.
- Add the goat cheese after glazing the vegetables so the crumbles remain visible and creamy.
- For make-ahead preparation, store the roasted vegetables, glaze, goat cheese, and dried cranberries separately and assemble before serving.
- Nutrition information is an estimate and will vary depending on ingredient brands, vegetable sizes, sweetener choice, and the amount of added salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 345 kcal
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg