Description
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Ingredients:
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 tbsp olive oil
Salt and pepper, to taste
1 tsp dried thyme
For the Cranberry Glaze:
½ cup cranberry juice
¼ cup dried cranberries
2 tbsp honey or maple syrup
1 tbsp balsamic vinegar
For the Finishing Touch:
4 oz goat cheese, crumbled
½ cup dried cranberries (for garnish)
1 tbsp fresh parsley, chopped (optional)
Directions:
Roast the Vegetables: Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
Prepare the Cranberry Glaze: In a saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Simmer over medium heat for 8-10 minutes, stirring occasionally, until it thickens into a glaze.
Assemble the Salad: Place roasted vegetables in a large serving bowl. Drizzle with cranberry glaze and gently toss. Sprinkle with goat cheese and extra dried cranberries.
Serve: Garnish with parsley, if desired, and serve warm.
Prep Time: 40 minutes
Kcal: 320 per serving
Step-by-Step Guide
1. Prep the Vegetables: Peel and cube the butternut squash and sweet potatoes into 1-inch pieces. Trim the Brussels sprouts and halve them lengthwise. This ensures even cooking.
2. Season & Roast: On a large baking sheet, toss the vegetables with olive oil, salt, pepper, and dried thyme. Arrange in a single, uncrowded layer. Roast at 400°F (200°C) for 15 minutes, then remove the sheet and carefully stir/flip the vegetables. Return to the oven for another 10-15 minutes until tender and caramelized at the edges.
3. Make the Glaze: While the vegetables roast, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low. Cook for 8-10 minutes, stirring often, until the liquid reduces by about half and coats the back of a spoon. It will thicken more as it cools.
4. Assemble: Transfer the warm roasted vegetables to a large serving bowl. Drizzle with the warm cranberry glaze and toss gently to coat. Immediately top with crumbled goat cheese and the additional dried cranberries. The residual heat will slightly soften the cheese.
Serving Suggestions
This versatile dish can be served in multiple ways. As a warm side salad, it pairs beautifully with roasted chicken, turkey, or pork loin. For a hearty vegetarian main, serve it over a bed of quinoa or farro and add toasted pecans or walnuts for crunch. It’s also a stunning and flavorful addition to any holiday or potluck table.
How-to Summary
Cube and halve the vegetables, toss with oil and seasonings, and roast at 400°F until tender. Simultaneously, simmer cranberry juice, dried cranberries, honey, and balsamic vinegar into a thick glaze. Combine the warm vegetables and glaze in a bowl, then finish with crumbled goat cheese and more cranberries.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but with steps. Roast the vegetables and make the glaze separately up to a day ahead. Store them in the fridge. Reheat the vegetables in the oven and warm the glaze before assembling fresh for best texture.
What can I use instead of goat cheese? Feta cheese offers a similar tangy saltiness, or for a creamier element, try crumbled blue cheese. For a dairy-free option, omit the cheese or use a vegan feta alternative.
My glaze isn’t thickening. What should I do? Increase the heat slightly to encourage reduction, stirring constantly. You can also create a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of water, then whisk it into the simmering glaze until thickened.
Can I use fresh cranberries? Absolutely. Use 1 cup of fresh cranberries in place of the dried in the glaze. You may need to add an extra tablespoon of sweetener and simmer for a few minutes longer until the berries burst and the sauce thickens.
How do I store leftovers? Store assembled salad in an airtight container in the refrigerator for up to 3 days. Note that the vegetables will soften, but the flavors will remain excellent.
Common Mistakes to Avoid
- Crowding the Pan: Overcrowding leads to steamed, soggy vegetables. Use two baking sheets if necessary to ensure a single layer.
- Underseasoning the Vegetables: Season the oil-and-vegetable mix generously with salt and pepper before roasting; this builds foundational flavor.
- Adding Cheese Too Early: Adding the goat cheese before serving prevents it from melting completely and becoming greasy. It should be a final, cool garnish.
- Overcooking the Glaze: If reduced too far, the glaze can become sticky and harden quickly. Aim for a syrup-like consistency that easily drips from a spoon.
Conclusion
This Cranberry-Glazed Roasted Vegetable Salad is a celebration of autumn flavors and textures. The combination of sweet, savory, and tangy elements creates a dish that is both comforting and sophisticated. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly roasted, beautifully glazed result every time. It’s a guaranteed crowd-pleaser that brings vibrant color and delicious taste to your table.