Description
This vibrant Cranberry-Glazed Roasted Veggie Salad combines caramelized butternut squash, roasted Brussels sprouts, and tender sweet potatoes tossed with dried cranberries, creamy goat cheese, and a tangy-sweet cranberry glaze. It’s the ultimate blend of savory, sweet, and tart — perfect for holiday tables or a cozy autumn dinner. Each bite bursts with fall flavors and colorful goodness.
Ingredients For Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
For the Roasted Vegetables:
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2 cups butternut squash, peeled and cubed
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2 cups Brussels sprouts, halved
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1 large sweet potato, peeled and cubed
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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½ tsp smoked paprika (optional)
For the Cranberry Glaze:
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½ cup cranberry juice (unsweetened or lightly sweetened)
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2 tbsp balsamic vinegar
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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1 tbsp olive oil
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Salt to taste
For the Salad:
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¼ cup dried cranberries
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¼ cup crumbled goat cheese (or feta)
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2 cups baby spinach or arugula (optional, for serving)
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¼ cup chopped pecans or walnuts (toasted)
Instructions
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Preheat Oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. -
Prepare Vegetables:
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, garlic powder, and paprika. -
Roast:
Spread the vegetables evenly on the baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown and tender. -
Make the Cranberry Glaze:
While vegetables roast, combine cranberry juice, balsamic vinegar, honey, Dijon, and olive oil in a small saucepan.
Simmer over medium heat until slightly thickened (about 5–7 minutes). Set aside. -
Assemble the Salad:
In a large bowl or platter, layer greens (if using), then top with roasted veggies.
Drizzle the cranberry glaze generously over the top. -
Add Toppings:
Sprinkle with dried cranberries, toasted nuts, and crumbled goat cheese.
Serve warm or at room temperature.
Notes
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You can substitute acorn squash or pumpkin for butternut squash.
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Make it vegan by swapping goat cheese for vegan cheese or skipping it entirely.
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The glaze can be made ahead and stored in the fridge for up to 1 week.
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Add grilled chicken or quinoa for a more filling meal.
Tips
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Roast the veggies in a single layer for perfect caramelization.
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For extra crispiness, toss roasted veggies with a touch of olive oil before glazing.
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Use warm vegetables when assembling — it helps melt the cheese slightly and blend flavors beautifully.
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Add a pinch of cinnamon to the glaze for a deeper fall flavor.
Servings
🍽️ Serves 4–6 people as a side dish
(Or 2–3 people as a main salad)
Nutritional Info (Per Serving)
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Calories: ~285 kcal
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Protein: 6 g
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Fat: 12 g
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Carbohydrates: 38 g
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Fiber: 6 g
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Sugars: 16 g
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Calcium: 80 mg
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Vitamin A: 240% DV
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Vitamin C: 70% DV
(Values are approximate and vary based on ingredients used.)
Benefits
✅ Rich in antioxidants from cranberries, squash, and Brussels sprouts
✅ High in fiber – promotes good digestion
✅ Boosts immunity with vitamin C and beta-carotene
✅ Heart-healthy fats from olive oil and nuts
✅ Balances sweet and savory flavors while staying wholesome
Q & A
Q1: Can I use frozen vegetables?
Yes! Just thaw and pat them dry before roasting to avoid sogginess.
Q2: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold.
Q3: Can I make this ahead of time?
Yes — roast the veggies and make the glaze a day ahead. Assemble with cheese and nuts just before serving.
Q4: What dressing pairs well if I don’t want cranberry glaze?
Try a balsamic vinaigrette or maple Dijon dressing for a simpler option.
Q5: Can I substitute goat cheese?
Absolutely — feta, blue cheese, or even shaved parmesan work well.