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

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

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This vibrant and flavorful roasted vegetable salad is a perfect blend of sweet, savory, and tangy flavors. Featuring caramelized butternut squash, Brussels sprouts, and sweet potatoes, all glazed with a delicious cranberry sauce, this dish is a delightful addition to any meal. Topped with creamy goat cheese, dried cranberries, and crunchy pecans, it’s a nutritious and festive dish that can be served warm or at room temperature.

Ingredients:

  • 1 small butternut squash, peeled, seeded, and cubed
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ½ cup dried cranberries
  • ¼ cup pecans, chopped
  • 3 ounces goat cheese, crumbled
  • ¼ cup fresh parsley, chopped

For the Cranberry Glaze:

  • ½ cup cranberry sauce (homemade or store-bought)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon orange zest
  • 1 tablespoon water (if needed for consistency)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Prepare the vegetables by placing the butternut squash, Brussels sprouts, and sweet potatoes in a large bowl. Drizzle with olive oil, then season with salt, black pepper, cinnamon, and smoked paprika. Toss well to coat evenly.
  3. Roast the vegetables by spreading them in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
  4. Make the cranberry glaze by whisking together cranberry sauce, balsamic vinegar, maple syrup, Dijon mustard, and orange zest in a small saucepan. Heat over low heat for 3-4 minutes until warm and slightly thickened. Add water if needed to adjust consistency.
  5. Glaze the roasted vegetables by drizzling the warm cranberry glaze over them, tossing gently to coat each piece evenly. Let them roast for another 5 minutes to absorb the flavors.
  6. Assemble the salad by transferring the glazed vegetables to a serving platter or large bowl. Sprinkle with dried cranberries, chopped pecans, and crumbled goat cheese.
  7. Garnish with fresh parsley for a touch of color and freshness.
  8. Serve warm or at room temperature, making it a perfect dish for holiday gatherings, weeknight dinners, or meal prep.

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