Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and flavorful dish that celebrates the essence of fall. This colorful salad features tender roasted butternut squash, Brussels sprouts, and sweet potatoes, harmoniously blended with a tangy cranberry glaze. Topped with creamy goat cheese and dried cranberries, this salad is not only visually stunning but also packed with nutrients. Perfect for Thanksgiving dinners or any casual gathering, it offers a delightful combination of sweet and savory flavors that your guests will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 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
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine butternut squash, Brussels sprouts, sweet potatoes, olive oil, salt, pepper, and thyme. Toss to coat.
- Spread the mixture on a baking sheet in a single layer. Roast for 25–30 minutes until tender and lightly browned.
- In a small bowl, whisk together cranberry juice, honey or maple syrup, and balsamic vinegar.
- Once roasted, transfer the vegetables to a serving bowl and drizzle with the cranberry glaze while warm. Top with goat cheese and dried cranberries.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 15mg