As I stood in my cozy kitchen, the scent of roasting vegetables enveloped me like a warm hug on a crisp fall day. Today, I’m thrilled to share my vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad—a dish that beautifully marries sweet and savory flavors. Not only is this salad a visual delight, but it also offers that perfect comfort food vibe while being completely vegetarian and gluten-free. In just a few simple steps, you’ll create an unforgettable side that’s ideal for holiday gatherings or weeknight dinners, elevating any meal to something special. Can you imagine sharing this colorful creation with friends and family? Let’s get started on your new go-to recipe!
Why is this salad a must-try?
Rainbow of Flavors: This vibrant dish offers a stunning combination of sweet roasted butternut squash, earthy Brussels sprouts, and creamy sweet potatoes, all coated in a tangy cranberry glaze.
Simplicity: With just a few easy steps, you can whip up this delightful salad that impresses both in taste and appearance.
Nutrient-Rich: Packed with vitamins and antioxidants, this salad is not just delicious but also a healthy addition to your meals.
Versatile Pairing: Perfect as a side for holiday feasts, it also shines as a light meal on its own. If you’re looking for more holiday inspiration, check out my Roasted Butternut Squash or Sweet Tangy Yellow recipes!
Make Ahead Friendly: Prep this salad a day in advance for a quick solution to busy weeknights or festive gatherings.
Crowd-Pleaser: Whether it’s a cozy family dinner or a holiday party, this salad is sure to be a hit at the table!
Cranberry-Glazed Roasted Butternut Squash Salad Ingredients
For the Roasted Vegetables
• Butternut Squash – Adds natural sweetness and heartiness; substitute with pumpkin for a similar flavor.
• Brussels Sprouts – Provide a crunchy texture and earthiness; fresh sprouts are best for optimal texture.
• Sweet Potatoes – Contribute sweetness and creaminess; regular potatoes can be used but will alter the taste.
• Olive Oil – Essential for roasting to enhance flavor; avocado oil can be used for a delightful twist.
• Salt & Pepper – Crucial for seasoning; adjust amounts to match your personal taste.
• Dried Thyme – Imparts an herbaceous note; fresh thyme can replace dried if available.
For the Cranberry Glaze
• Cranberry Juice – The base for the glaze, infusing a sweet-tart flavor; consider pomegranate juice for variation.
• Dried Cranberries – Offer texture and bursts of sweetness; raisins or chopped dates can also be used.
• Honey or Maple Syrup – Sweetens the glaze; opt for maple syrup to keep it vegan.
• Balsamic Vinegar – Adds tanginess to balance the glaze; apple cider vinegar is a great alternative.
For Garnishing
• Goat Cheese – Provides creaminess and tanginess; feta or no cheese works for a vegan version.
Prepare to impress with this Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad that will warm your heart and delight your taste buds!
Step‑by‑Step Instructions for Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting, allowing the vegetables to caramelize beautifully and bring out their natural sweetness. While the oven heats, gather your baking sheet and prepare the fresh vegetables for the salad.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle the vegetables with olive oil, then season generously with salt, pepper, and dried thyme. Toss everything thoroughly for an even coating, ensuring each piece is glistening and ready for roasting.
Step 3: Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet in a single layer, maximizing their exposure to the heat. Place the sheet in the oven and roast for 25-30 minutes, stirring halfway through. You’ll know they’re done when they are tender and beautifully caramelized, creating that rich flavor essential for your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad.
Step 4: Make the Cranberry Glaze
While the vegetables roast, prepare the cranberry glaze. In a medium saucepan, combine cranberry juice, dried cranberries, honey, and balsamic vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to cook for 8-10 minutes until it thickens slightly, transforming into a glossy glaze that will elevate the salad.
Step 5: Combine the Ingredients
Once the roasted vegetables are perfectly tender, carefully transfer them to a serving bowl. Drizzle the warm cranberry glaze over the vegetables, and gently toss everything together to ensure each piece is coated in that vibrant sauce. The balance of flavors will make this salad truly unforgettable.
Step 6: Garnish and Serve
To finish your delightful salad, crumble goat cheese on top for a creamy tang, or skip the cheese for a vegan version. Enhance the dish with additional dried cranberries for extra sweetness and a pop of color. Serve your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad warm or at room temperature, making it a perfect addition to your table!
Cranberry-Glazed Roasted Butternut Squash Variations
Feel free to play around with this recipe to make it your own and enjoy different flavor combinations!
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Cheese Swap: Use feta cheese instead of goat cheese for a tangy twist. If you prefer a vegan option, simply skip the cheese entirely and let the vegetables shine.
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Nutty Crunch: Add a handful of toasted pecans or pumpkin seeds for a delightful crunch. They not only enhance the texture but also provide healthy fats and proteins.
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Herb Boost: Incorporate fresh herbs like parsley or cilantro right before serving for a burst of freshness. The herbs uplift the flavors and add a lively touch to the dish.
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Sweet & Spicy: Toss in a pinch of red pepper flakes to bring some heat to the glaze. A bit of spice contrasts beautifully with the sweetness, creating an enjoyable complexity.
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Different Glaze: Experiment with pomegranate juice instead of cranberry juice for a slightly different twist. This change can give your salad a unique depth of flavor that’s just as scrumptious.
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Vegetable Variations: Don’t hesitate to swap out sweet potatoes for regular potatoes or carrots for a heartier base. Each vegetable will impart its own character to the mix.
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Cranberry Alternative: Use dried cherries or raisins instead of dried cranberries for a different sweet note. Each variant can transform the overall flavor profile and essence of your salad.
If you’re looking for more veggie inspiration, explore my deliciously comforting Flavorful Sweet Potato Vegetable Soup or brighten your table with a plate of Cucumber Salad with Bacon and Cheese!
What to Serve with Cranberry-Glazed Roasted Butternut Squash Salad
Looking to create a memorable meal that beautifully complements the autumn flavors of this delightful salad?
- Roasted Turkey: The savory and rich flavors of roasted turkey pair wonderfully with the sweetness of the salad, making for a festive feast.
- Savory Stuffing: A hearty stuffing can add a comforting element to your table, with herbs and spices enhancing the salad’s flavor profile.
- Creamy Mashed Potatoes: Their velvety texture and buttery taste contrast perfectly against the crunchy vegetables, providing a luscious mouthfeel.
- Grilled Chicken: For those looking for added protein, grilling chicken with a touch of seasoning creates a satisfying main dish that brings balance to the meal.
- Cranberry Sauce: Enhance the tartness in the salad by pairing it with extra cranberry sauce on the side—it’s a nod to the classic Thanksgiving flavor!
- Apple Cider Sangria: Refreshing and slightly sweet, this drink brings a fruity twist that pairs beautifully with the robust flavors of your salad.
- Pumpkin Pie: Finish off your meal on a sweet note. The spiced flavors of pumpkin pie carry the essence of fall, completing this autumn-inspired feast.
These pairings will create a harmonious dining experience, all while highlighting the vibrant flavors in your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad!
Expert Tips for Cranberry-Glazed Roasted Butternut Squash Salad
Perfectly Roasted Vegetables: Ensure the vegetables are not overcrowded on the baking sheet, or they’ll steam instead of caramelize beautifully.
Flavor Variations: Feel free to add protein, like grilled chicken or chickpeas, to make the Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad a complete meal.
Prep Ahead: Consider preparing the vegetables a day before serving. This will save time on busy days while allowing flavors to marinate.
Fresh Herbs: For extra freshness and flavor, incorporate herbs like parsley or cilantro just before serving, complemented by the tart glaze.
Taste Test: Always taste and adjust the seasoning after roasting, especially the salt and pepper, to ensure every bite is delightful.
Storage Tips for Cranberry-Glazed Roasted Butternut Squash Salad
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let the salad cool completely before sealing to prevent moisture buildup.
Freezer: For longer storage, freeze the butternut squash, Brussels sprouts, and sweet potatoes separately in freezer-safe bags. Use within 2-3 months for optimal taste and texture.
Reheating: When ready to enjoy, gently reheat the vegetables in the oven or microwave. Drizzle with a touch of extra cranberry glaze to refresh the flavors before serving.
Make-Ahead: You can assemble the salad (without the glaze) a day in advance. Just add the cranberry glaze just before serving to keep everything vibrant and fresh.
Make Ahead Options
These Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad components are perfect for meal prep! You can chop and store the butternut squash, Brussels sprouts, and sweet potatoes up to 24 hours in advance in an airtight container in the refrigerator. The roasted vegetables can also be made a day prior and will maintain their flavor and texture for up to 3 days when stored properly. To finish the dish, simply reheat the vegetables slightly before tossing them with the cranberry glaze and garnishing with goat cheese just before serving. This advance prep will save you time during busy weeknights or festive gatherings, ensuring your salad is just as delicious and ready to impress!
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe FAQs
What should I look for when selecting butternut squash?
Choosing a good butternut squash is essential for this salad! Look for squashes that are heavy for their size, with a smooth, dull skin. Avoid those with dark spots or soft areas, as these indicate spoilage.
How should I store leftovers of this salad?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the salad is completely cooled before sealing the container, which helps prevent moisture buildup and keeps the flavors intact.
Can I freeze the roasted vegetables from the salad?
Yes, you can! For best results, freeze the roasted butternut squash, Brussels sprouts, and sweet potatoes separately in freezer-safe bags or containers. They will maintain their quality for up to 2-3 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight and reheat gently.
What should I do if my vegetables didn’t caramelize?
If your vegetables haven’t caramelized as expected, it could be due to overcrowding on the baking sheet. For future batches, make sure to space them out evenly to allow for proper airflow. Additionally, try increasing the oven temperature to 425°F (220°C) for the last few minutes of roasting to enhance that golden, caramelized finish.
Is this salad suitable for gluten-free diets?
Yes, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is naturally gluten-free! However, always double-check labels on any packaged components, like store-bought balsamic vinegar or sauces, to ensure they do not contain gluten.
Cranberry-Glazed Roasted Butternut Squash Salad for Cozy Fall Feasts
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Gather your baking sheet and prepare the fresh vegetables for the salad.
- In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil, then season generously with salt, pepper, and dried thyme. Toss to coat.
- Spread the seasoned vegetables evenly on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
- In a medium saucepan, combine cranberry juice, dried cranberries, honey, and balsamic vinegar. Bring to a simmer and cook for 8-10 minutes until thickened.
- Once the vegetables are tender, transfer them to a serving bowl. Drizzle the cranberry glaze over them and toss gently.
- Crumble goat cheese on top or omit for a vegan version. Serve warm or at room temperature.