Description
Cranberry-Glazed Roasted Butternut Squash Salad
Fall is the perfect season to embrace earthy, hearty vegetables, and this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad captures all those warm flavors. Roasted veggies caramelized to perfection, paired with a tangy cranberry glaze and creamy goat cheese, make this salad the ultimate cozy dish for your table. It’s an ideal side for festive dinners or a satisfying vegetarian meal on its own.
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 & pepper to taste
1 tsp dried thyme
1/2 cup cranberry juice
1/4 cup dried cranberries, finely chopped
2 tbsp honey
1 tbsp balsamic vinegar
4 oz goat cheese, crumbled
1/2 cup dried cranberries for garnish
Directions:
1. Roast veggies at 400°F for 25-30 mins.
2. Prepare glaze with cranberry juice, honey, & balsamic vinegar.
3. Toss veggies with glaze, add goat cheese & cranberries.
4. Serve warm.
Prep Time: 15 mins
Kcal: 220
Step-by-Step Guide
1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. 2. In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated. Spread in a single layer on the baking sheets. 3. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized at the edges. 4. While the vegetables roast, make the glaze. In a small saucepan, combine the cranberry juice, finely chopped dried cranberries, honey, and balsamic vinegar. Bring to a simmer over medium heat, then reduce heat to low. Cook for 8-10 minutes, stirring frequently, until the mixture thickens slightly into a syrupy glaze. 5. Transfer the roasted vegetables to a large serving bowl. Pour the warm cranberry glaze over them and toss gently to coat. 6. Top the salad with crumbled goat cheese and the remaining 1/2 cup of dried cranberries for garnish.
Serving Suggestions
This hearty salad is versatile. Serve it warm as a stunning centerpiece for a vegetarian meal, or as a robust side dish alongside roasted turkey, chicken, or pork chops. For added texture and protein, sprinkle with toasted pecans or walnuts. To make it a complete lunch, serve it over a bed of baby spinach or massaged kale.
How-to Summary
Cube and halve the vegetables, toss with oil and seasonings, and roast at 400°F until caramelized. Simultaneously, simmer cranberry juice, chopped cranberries, honey, and vinegar into a thick glaze. Combine the warm veggies with the glaze in a bowl, then finish with crumbled goat cheese and more dried cranberries.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can roast the vegetables and prepare the glaze up to a day in advance. Store separately in the fridge. Reheat the veggies and warm the glaze slightly before combining and adding fresh cheese.
What can I use instead of goat cheese? Feta cheese offers a similar salty tang, or for a dairy-free option, try a sprinkle of nutritional yeast or omit the cheese entirely.
How do I prevent my vegetables from getting soggy? The key is to spread them in a single, uncrowded layer on the baking sheets. Using two sheets ensures proper air circulation for caramelization, not steaming.
Can I use fresh cranberries in the glaze? Absolutely. Use 1/2 cup of fresh cranberries instead of dried, and simmer until they burst and the sauce thickens. You may need to add a touch more honey to balance the tartness.
Is there a substitute for balsamic vinegar? Apple cider vinegar or red wine vinegar can be used, though they will impart a slightly different, less sweet flavor profile.
Common Mistakes to Avoid
Avoid overcrowding the baking sheets, as this steams the vegetables instead of roasting them. Do not skip the step of reducing the glaze; it needs to be syrupy to properly coat the veggies. Be cautious with salt initially, as the goat cheese adds saltiness. Finally, add the goat cheese at the very end to prevent it from melting completely and losing its creamy texture.
Conclusion
This Cranberry-Glazed Roasted Vegetable Salad is more than a side dish; it’s a celebration of autumn’s best produce. The combination of sweet, caramelized vegetables, a tart-sweet glaze, and creamy cheese creates a symphony of flavors and textures that is both comforting and elegant. It’s a reliably impressive dish that brings warmth and color to any fall or holiday table.