The crisp air and golden leaves signal the arrival of fall, ushering in the season of hearty dishes and abundant flavors. One bite of my Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, and you’ll feel wrapped in a warm embrace of autumn comfort. This salad not only brings vibrant colors to your table but also pairs beautifully roasted vegetables with a luscious cranberry glaze, making it the perfect side for holiday feasts or a satisfying main course any night of the week. Plus, it’s vegetarian and gluten-free, catering to a variety of dietary needs without skimping on taste. Are you ready to elevate your fall dining experience with this delightful dish?
Why is this fall salad irresistible?
Vibrant Colors: The striking visual appeal of orange butternut squash, green Brussels sprouts, and sweet potatoes makes this salad a centerpiece for any table.
Flavor Harmony: The combination of sweet, tangy cranberry glaze and creamy goat cheese brings an explosion of flavors that will delight your taste buds.
Versatile Ingredients: Feel free to customize with nuts or proteins like grilled chicken or chickpeas for a complete meal or enjoy it as a hearty side.
Simple Preparation: With just a few easy steps, you’ll have a stunning salad ready to serve, perfect for busy weeknights or festive gatherings.
Healthy Choice: Packed with vitamins A and C, this dish is not only delicious but also guilt-free, making it a fantastic option for nutritious dining.
For more delightful vegetarian recipes, check out my Feta Avocado Salad and Loaded Potato Taco Bowls!
Cranberry-Glazed Roasted Butternut Squash Salad Ingredients
• Dive into the flavors of fall with this delicious salad recipe!
For the Salad
- Butternut Squash – Adds natural sweetness and a creamy texture; substitute with pumpkin for a similar flavor.
- Brussels Sprouts – Contributes a crisp texture and slight bitterness; green beans can be used for a different texture.
- Sweet Potatoes – Provides sweet, hearty substance; try regular potatoes for a change, but note the flavor will differ.
For Roasting
- Olive Oil – Essential for roasting to caramelize vegetables; avocado oil can be a great substitute for a higher smoke point.
- Salt and Pepper – Basic seasoning to enhance flavors; adjust according to your preference for taste.
- Dried Thyme – Adds a fragrant herb note; use fresh thyme for a bolder flavor.
For the Glaze
- Cranberry Juice – Forms the base of the glaze, adding a zesty tang; pomegranate juice can also work for a different flavor profile.
- Dried Cranberries – For added sweetness and texture; raisins or chopped apricots can replace them if desired.
- Honey (or Maple Syrup) – Sweetens the glaze to balance tartness; agave syrup is a suitable vegan substitute.
- Balsamic Vinegar – Adds depth and acidity; red wine vinegar is a similar alternative.
For Topping
- Goat Cheese – Introduces a creamy, tangy element; feta cheese can replace goat cheese, or omit it for a vegan dish.
In just a few steps, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad can transform your dining experience from ordinary to extraordinary!
Step‑by‑Step Instructions for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and will ensure your vegetables become beautifully caramelized. Allow at least 10 minutes for the oven to reach this temperature before you start preparing your ingredients.
Step 2: Prepare the Vegetables
While the oven is heating, take a large bowl and combine cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil and season generously with salt, pepper, and dried thyme. Toss everything together until all the veggies are evenly coated, creating a vibrant mixture that’s ready for roasting.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for 25 to 30 minutes. Halfway through, give the vegetables a gentle stir to ensure they roast evenly, resulting in tender and caramelized pieces that elevate your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.
Step 4: Make the Glaze
In a medium saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Cook over medium heat, stirring occasionally for about 8-10 minutes, or until the mixture thickens slightly. The glaze should be syrupy and fragrant, providing a perfect sweet-tart balance for the salad.
Step 5: Combine Ingredients
Once the vegetables are roasted to perfection, remove them from the oven and let them cool for a few minutes. In a large serving bowl, combine the roasted vegetables with the prepared glaze, tossing gently to ensure each piece is fully coated with the delicious cranberry glaze.
Step 6: Garnish the Salad
To elevate your dish further, top the salad with crumbled goat cheese and a sprinkling of additional dried cranberries for extra sweetness and texture. For a splash of color, you might also consider adding fresh parsley, creating a beautiful, inviting presentation for your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.
Step 7: Serve and Enjoy
Now that your salad is beautifully combined and garnished, serve it warm as a delightful side dish or as a stand-alone main course. Gather your loved ones, and enjoy this colorful, hearty creation that captures the essence of fall and satisfies your taste buds.
What to Serve with Cranberry-Glazed Roasted Butternut Squash Salad
Creating a well-rounded meal is easy with delightful pairings that amplify the flavors of this vibrant salad.
- Creamy Mashed Potatoes: Their buttery smoothness pairs beautifully with the tangy glaze, creating a delightful contrast in textures.
- Herb-Roasted Turkey: The savory notes of the turkey complement the sweet and tart salad, making it an ideal holiday centerpiece.
- Quinoa Pilaf: This nutty grain adds a hearty element while soaking up the cranberry glaze’s residual juice, enhancing the flavor journey.
- Mediterranean Chickpea Dip: A flavorful appetizer that balances out the richness of the salad, making the meal feel complete.
- Fall-Inspired Bread Rolls: Soft and fluffy rolls are perfect for mopping up the creamy glaze, adding a comforting touch to your dining experience.
- Sparkling Apple Cider: This bubbly drink brings a refreshing and slightly sweet twist that pairs wonderfully with the vegetable medley.
- Pumpkin Pie: Conclude your meal with this classic dessert that resonates with the flavors of fall, creating a cozy and festive atmosphere.
- Sautéed Green Beans: A fresh and crisp side that contrasts the roasted textures while adding a pop of green to your plate.
- Maple Glazed Brussels Sprouts: Echoing the salad’s key ingredient, these additional Brussels sprouts make the meal feel complete and coherent in flavor.
How to Store and Freeze Cranberry-Glazed Roasted Butternut Squash Salad
Fridge: Store leftovers in an airtight container for up to 3 days. This will keep the flavors fresh while preventing moisture loss.
Freezer: For longer storage, freeze the salad without the glaze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently.
Airtight Wrapping: If storing with the cranberry glaze, make sure it’s cooled completely before transferring to an airtight container to avoid sogginess.
Reheating: When reheating, warm the salad gently in the oven or on the stovetop to maintain the salad’s flavors and textures without overcooking the vegetables.
Variations & Substitutions for Cranberry-Glazed Roasted Butternut Squash Salad
Feel free to tweak this delightful salad to suit your tastes or dietary needs; the options are as vibrant as the dish itself!
- Dairy-Free: Omit goat cheese or substitute with creamy avocado for a rich, velvety finish that keeps it vegan-friendly.
- Protein Boost: Toss in grilled chicken, chickpeas, or oven-roasted tofu to make this salad a filling main course. It’s a great way to make it super satisfying!
- Nutty Crunch: Add a handful of toasted pecans or sunflower seeds for a delightful crunch and additional healthy fats that enhance the overall flavor.
- Fresh Herbs: Swap dried thyme for fresh rosemary or sage for a seasonal herbaceous twist that heightens the warmth of the dish.
- Kick of Heat: Add a pinch of red pepper flakes to the glaze for a zesty touch that plays beautifully against the sweetness of the cranberries.
- Colorful Variation: Incorporate roasted beets or carrots for a colorful twist and extra earthy flavors, making your salad even more beautiful and delicious!
- Gluten-Free Grains: Serve it atop a bed of quinoa or farro for added texture and heartiness, transforming it into a wholesome grain bowl.
- Sweetness Adjustment: If you prefer a stronger kick, adjust the honey or maple syrup in the glaze to suit your taste, emphasizing the sweet-tart balance.
Don’t forget to explore other irresistible dishes like my Cheesy Ground Beef and Potatoes or indulge in our delightful Mashed Potato Cheese Puffs for more fall-inspired meals!
Expert Tips for Cranberry-Glazed Roasted Butternut Squash Salad
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Perfect Roasting: Ensure vegetables are spread in a single layer on the baking sheet. This allows for even caramelization and prevents steaming.
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Serving Temperature: For the best flavor and texture, serve the salad warm. It can be prepared ahead of time but is best enjoyed fresh out of the oven.
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Glaze Variations: Feel free to adjust the sweetness of your cranberry glaze by modifying the amount of honey or maple syrup. This ensures the perfect balance for your taste preferences.
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Roasting Substitutions: If you’re short on time, you can use pre-cut squash, canned sweet potatoes, or even skip the roasting step for a raw salad option; just be sure to use the cranberry glaze generously!
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Adding Protein: For a more filling meal, consider adding grilled chicken, chickpeas, or toasted nuts. This not only enhances the dish but keeps it exciting!
These tips will help you create the perfect Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, tailored to your preferences!
Make Ahead Options
These Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad components are perfect for meal prep! You can roast the vegetables and store them separately in the refrigerator for up to 3 days. For the glaze, prepare it in advance as well, and keep it in an airtight container for up to 5 days. When ready to serve, simply rewarm the vegetables in the oven at 350°F (175°C) for about 10-15 minutes; this helps maintain their texture and flavor. Then, toss the vegetables with the glaze just before presenting this delightful salad at your table, ensuring restaurant-quality results with minimal effort!
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe FAQs
How do I choose ripe vegetables for this salad?
Absolutely! When selecting butternut squash, look for ones that feel heavy for their size and have a firm, unblemished skin without dark spots. Brussels sprouts should be tight, with vibrant green leaves, while sweet potatoes should be smooth and firm. Avoid any that feel soft or have visible indentations.
How should I store leftovers of this salad?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the salad is cooled completely before storing to retain the fresh flavors of the roasted vegetables. Gently reheat on the stovetop or in the oven, ensuring not to overcook the veggies when warming.
Can I freeze Cranberry-Glazed Roasted Butternut Squash Salad?
Yes! For freezing, it’s best to store the roasted vegetables separately from the glaze. You can freeze the roasted vegetables without the glaze for up to 3 months. To freeze, let them cool completely, then pack them into airtight containers or freezer bags, removing as much air as possible. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.
What if my vegetables end up soggy when roasting?
Very! If your vegetables turn out soggy, it may be due to overcrowding on the baking sheet. To achieve perfect roasting, ensure your veggies are spread in a single layer, allowing air circulation for nice caramelization. If you find them soggy after roasting, try tossing them in a bit of cornstarch before roasting next time to help absorb excess moisture.
Is this salad suitable for people with dietary restrictions?
Definitely! This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is vegetarian and gluten-free. For potential allergies, be cautious with substitutions—such as choosing agave syrup for a vegan option instead of honey or omitting goat cheese for those with dairy sensitivities. Always double-check ingredient labels when cooking for others.
Cranberry-Glazed Roasted Butternut Squash Salad Perfect for Fall
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Allow at least 10 minutes for the oven to reach this temperature.
- In a large bowl, combine cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss everything together until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway through.
- In a medium saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Cook over medium heat for about 8-10 minutes, or until the mixture thickens slightly.
- Once roasted, let the vegetables cool for a few minutes. In a large serving bowl, combine the roasted vegetables with the glaze, tossing gently.
- Top the salad with crumbled goat cheese and additional dried cranberries. Optionally add fresh parsley for color.
- Serve warm as a side dish or main course. Enjoy!
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