Celebrate the cozy flavors of autumn with this delightful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This dish is a perfect balance of earthy, sweet, and tangy flavors, featuring roasted vegetables, a luscious cranberry glaze, and creamy goat cheese. A sprinkle of fresh cranberries adds a tart contrast, while a mix of toasted nuts provides a satisfying crunch. This salad is not only visually stunning but also nutritious and packed with flavors that will elevate any holiday table or weekday dinner. It’s a versatile dish that can be served warm or at room temperature, making it a perfect seasonal side or a hearty vegetarian main.
Ingredients:
For the Roasted Vegetables:
- 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Salt and black pepper, to taste
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/4 cup pure maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup water
- 1/2 teaspoon orange zest
For the Salad:
- 1/2 cup fresh cranberries, halved
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons dried cranberries (optional)
- Mixed greens (like baby spinach, arugula, or kale) for serving (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions:
1. Roast the Vegetables:
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the diced butternut squash, halved Brussels sprouts, and diced sweet potatoes.
- Drizzle the olive oil over the vegetables, then sprinkle with dried thyme, ground cinnamon, salt, and black pepper. Toss everything to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes or until tender and golden brown, stirring halfway through for even roasting.
2. Prepare the Cranberry Glaze:
- While the vegetables are roasting, make the cranberry glaze. In a small saucepan, combine the cranberries, maple syrup, balsamic vinegar, water, and orange zest.
- Bring the mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and set aside to cool slightly.
3. Assemble the Salad:
- Once the vegetables are done roasting, transfer them to a large serving bowl.
- Pour the cranberry glaze over the warm vegetables and toss gently to coat.
- Add the fresh halved cranberries, crumbled goat cheese, and chopped parsley to the bowl. Gently mix to distribute the ingredients.
4. Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until emulsified.
5. Serve:
- If using, arrange the mixed greens on a large serving platter. Spoon the roasted vegetable mixture over the greens.
- Drizzle the dressing over the salad and sprinkle with toasted nuts and dried cranberries.
- Serve warm or at room temperature, garnished with extra goat cheese and herbs if desired. Enjoy!