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 for fall gatherings. This vibrant salad combines roasted butternut squash, Brussels sprouts, and sweet potatoes, creating a delightful balance of sweet and savory flavors. Topped with a tangy cranberry glaze and creamy goat cheese, it’s suitable for Thanksgiving dinners or casual family meals. Not only is this salad visually appealing, but its unique flavors make it a standout dish that everyone will love.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The mix of roasted vegetables and cranberry glaze creates a harmony of sweet and savory.
• Easy to Prepare: With just 15 minutes of prep time, you can have this beautiful salad ready in no time.
• Versatile Dish: Perfect as a side for holiday feasts or a light main course for lunch.
• Nutritious Ingredients: Packed with fiber-rich vegetables and wholesome ingredients, this salad is both healthy and satisfying.
• Stunning Presentation: The colorful ingredients make this salad an eye-catcher at any table.

Tools and Preparation

To make your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad efficiently, you’ll need some basic kitchen tools. Having the right equipment will ensure smooth preparation.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting your vegetables evenly while allowing them to caramelize beautifully.
• Mixing bowl: Perfect for combining the cranberry glaze ingredients before drizzling over the salad.
• Whisk: Helps to blend the dressing smoothly without lumps.

Ingredients

Here’s what you’ll need to create this delicious salad:

For the Salad

• 1 small butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed

For the Dressing

• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 cup cranberry juice
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For Garnish

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries
• 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 temperature is ideal for roasting the vegetables until they’re tender and slightly caramelized.

Step 2: Prepare the Vegetables

In a large mixing bowl:
1. Add the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes.
2. Drizzle with olive oil.
3. Season with salt, pepper, and thyme. Toss well until everything is coated evenly.

Step 3: Roast the Vegetables

1. Spread the vegetable mixture onto a baking sheet in a single layer.
2. Roast in the preheated oven for about 25–30 minutes or until tender and lightly browned. Stir halfway through cooking for even roasting.

Step 4: Make the Cranberry Glaze

In a small bowl:
1. Combine cranberry juice, honey or maple syrup, and balsamic vinegar.
2. Whisk until well blended.

Step 5: Assemble the Salad

Once roasted:
1. Transfer the vegetables to a serving bowl.
2. Drizzle with cranberry glaze while still warm.
3. Add crumbled goat cheese and garnish with dried cranberries and parsley if desired.

Enjoy your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad as a perfect addition to any meal!

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

This vibrant salad is perfect for any occasion and can be served in various ways. Whether you’re hosting a dinner party or enjoying a cozy family meal, here are some suggestions to elevate your dining experience.

As a Main Dish

• Serve it as a standalone dish by adding a protein like grilled chicken or chickpeas to make it heartier.

As a Side Salad

• Pair this salad with roasted meats or fish. The sweet and tangy flavors complement savory entrees beautifully.

For a Holiday Feast

• This salad is an excellent addition to your Thanksgiving table. Its festive colors and flavors make it a standout dish.

With Extra Toppings

• Add toasted nuts or seeds for extra crunch. Walnuts or pumpkin seeds work wonderfully with the flavor profile.

Drizzled with Dressing

• Offer additional cranberry glaze or balsamic dressing on the side for guests who prefer extra flavor.

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

Enhancing this salad is easy with just a few simple tips. Follow these suggestions to achieve the best flavors and textures.

• Choose Fresh Vegetables: Fresh, seasonal ingredients will elevate the overall taste of your salad.
• Roast Until Caramelized: Ensure your vegetables are nicely caramelized for added sweetness and depth of flavor.
• Add Cheese at the End: Crumble goat cheese just before serving to maintain its creamy texture and prevent it from melting too much.
• Balance Flavors: Adjust the sweetness of the glaze according to your preference. More honey or maple syrup can amplify sweetness if desired.
• Mix Thoroughly: Toss all the ingredients well before serving to ensure every bite is flavored evenly.

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

This beautiful salad pairs well with several side dishes that enhance its flavors. Consider these options for your next meal:

1. Herbed Quinoa: Fluffy quinoa seasoned with fresh herbs complements the salad’s textures.
2. Garlic Mashed Potatoes: Creamy mashed potatoes provide comfort alongside the crunchy salad.
3. Grilled Asparagus: Lightly charred asparagus adds a fresh element that balances the richness of the salad.
4. Honey-Glazed Carrots: Sweet carrots offer an additional layer of sweetness that harmonizes with the cranberry glaze.
5. Crispy Brussels Sprouts: Double up on Brussels sprouts by adding crispy ones as a delightful contrast in texture.
6. Baked Salmon: The rich flavor of salmon pairs beautifully with the sweet notes from the salad.
7. Stuffed Bell Peppers: Colorful bell peppers filled with grains and vegetables make for a hearty side option.
8. Apple Cider Vinaigrette Coleslaw: A refreshing slaw adds crunch and tanginess, making it a great accompaniment.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Here are some pitfalls to watch for:

• Ignoring the vegetable sizes: Cutting vegetables into uneven sizes can lead to inconsistent cooking. Ensure all pieces are similar in size for even roasting.
• Overcrowding the baking sheet: Placing too many veggies on a single baking sheet can trap steam and prevent crisping. Spread them out to allow proper airflow.
• Skipping seasoning: Neglecting to season your vegetables well can result in bland flavors. Always season with salt, pepper, and herbs before roasting.
• Not adjusting for sweetness: The sweetness of sweet potatoes and glaze can be overpowering. Balance flavors by adding a bit of acidity or using less honey/maple syrup.
• Forgetting the garnish: A sprinkle of fresh herbs or additional cranberries adds flavor and visual appeal. Don’t skip this step for that perfect finish.

Storage & Reheating Instructions

Refrigerator Storage

• item Store your salad in an airtight container for up to 3 days.
• item Keep the dressing separate if possible to maintain texture.

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

• item It’s best not to freeze this salad due to the creamy goat cheese and texture changes after thawing.

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

• Oven: Preheat the oven to 350°F (175°C) and reheat for about 10-15 minutes until warmed through.
• Microwave: Heat in short intervals (30 seconds), stirring in between until desired warmth is reached.
• Stovetop: Warm over medium heat in a non-stick pan, stirring gently until heated through.

Frequently Asked Questions

What makes this salad perfect for fall?

This salad highlights seasonal ingredients like butternut squash and Brussels sprouts, enhanced by a tangy cranberry glaze that embodies autumn flavors.

Can I make this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad ahead of time?

Yes! You can prepare the roasted vegetables in advance and combine them with the glaze when ready to serve for optimal freshness.

How do I customize this salad?

You can add nuts like pecans or walnuts for crunch or substitute goat cheese with feta or vegan cheese based on dietary preferences.

Is this salad suitable for Thanksgiving?

Absolutely! This vibrant salad makes a delightful addition to any Thanksgiving spread, offering both taste and color.

What can I serve with this salad?

Pair it with grilled chicken or turkey for a complete meal, or enjoy it as a side dish at gatherings.

Final Thoughts

The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is not just delicious; it’s versatile too. Perfect for fall dinners or holiday gatherings, its balance of sweet and savory makes it appealing to everyone. Feel free to experiment with ingredients based on your taste preferences!