Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad with Cranberries and Goat Cheese

🥗 Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad with Cranberries and Goat Cheese

A warm, nourishing salad bursting with autumn flavors and colors—perfect as a side dish or a light vegetarian main.

📝 Ingredients (Serves 4–6)

For the Roasted Veggies:

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 1 medium sweet potato, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme or rosemary

For the Cranberry Glaze:

• 1/2 cup cranberry juice (100% juice or low-sugar)
• 2 tbsp pure maple syrup or honey
• 1 tbsp balsamic vinegar
• 1/4 cup dried cranberries

For Assembly:

• 2 oz crumbled goat cheese
• 1/4 cup chopped toasted pecans or walnuts (optional)
• Fresh parsley or arugula for garnish (optional)

👩‍🍳 Instructions

Step 1: Roast the Veggies

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, garlic powder, and thyme.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 2: Make the Cranberry Glaze

1. In a small saucepan, combine cranberry juice, maple syrup, balsamic vinegar, and dried cranberries.
2. Bring to a simmer over medium heat.
3. Cook for 6–8 minutes, stirring occasionally, until reduced slightly into a light glaze.

Step 3: Assemble the Salad

1. In a large bowl or platter, combine the roasted vegetables.
2. Drizzle with the warm cranberry glaze.
3. Sprinkle crumbled goat cheese on top.
4. Add toasted nuts and greens if using. Serve warm or at room temperature.

💡 Notes

• You can roast the vegetables up to 1 day in advance and reheat before serving.
• The cranberry glaze also works well on chicken, turkey, or lentils.
• Add farro, quinoa, or lentils to turn this into a meal-worthy grain bowl.

✅ Tips

• To balance sweetness, add a pinch of red pepper flakes or a splash of lemon juice.
• Don’t overcrowd the pan when roasting, or veggies may steam instead of crisp.
• Try roasted beets or carrots as substitutions or additions.

🍽️ Servings

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: ~45 minutes

🔢 Nutritional Info (Per Serving, Approximate)

• Calories: 230–260 kcal
• Protein: 5g
• Carbs: 28g
• Fat: 11g
• Fiber: 5g
• Sugar: 9g (mostly natural from vegetables and cranberries)

Varies based on added nuts and goat cheese quantity.

🌟 Benefits

• ✅ Packed with vitamins A, C, and K
• ✅ High fiber, heart-healthy
• ✅ Vegetarian and gluten-free
• ✅ Balanced sweet-savory profile
• ✅ Great holiday or fall-season salad

❓Q&A

Q: Can I make this vegan?
A: Yes! Simply skip the goat cheese or use a plant-based cheese.

Q: Can I use frozen vegetables?
A: Fresh is best for texture, but you can use frozen Brussels or squash—just roast longer to evaporate moisture.

Q: What if I don’t have cranberry juice?
A: Use pomegranate juice or orange juice with a few extra dried cranberries.

Q: How long does it last in the fridge?
A: Up to 3 days. Store the glaze separately and drizzle when serving for best results.

Q: Is it good cold?
A: Yes! It’s delicious at room temperature or lightly chilled, perfect for potlucks or lunch prep.