Description
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant celebration of fall flavors. This colorful salad showcases roasted butternut squash, Brussels sprouts, and sweet potatoes, all enveloped in a tangy cranberry glaze. Topped with creamy goat cheese and a sprinkle of dried cranberries, this dish beautifully balances sweet and savory elements. It’s perfect for family gatherings, holiday dinners, or as a nutritious side dish that will impress guests with its delicious taste and stunning presentation.
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 (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt, pepper, and thyme. Toss until well coated.
- Spread the vegetable mixture on a baking sheet in an even layer. Roast for 25-30 minutes until tender and slightly caramelized.
- In a saucepan over medium heat, combine cranberry juice, honey or maple syrup, and balsamic vinegar. Simmer for about 5-7 minutes until slightly thickened.
- In a large serving bowl, add the roasted vegetables and drizzle with the warm cranberry glaze. Top with crumbled goat cheese and dried cranberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg