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Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Cranberry-Glazed Roasted Butternut Squash Salad Perfect for Fall

Enjoy this vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad that's perfect for fall dining and holiday feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Butternut Squash Adds natural sweetness and a creamy texture; substitute with pumpkin for a similar flavor.
  • 2 cups Brussels Sprouts Contributes a crisp texture and slight bitterness; green beans can be used for a different texture.
  • 2 cups Sweet Potatoes Provides sweet, hearty substance; try regular potatoes for a change, but note the flavor will differ.
For Roasting
  • 2 tablespoons Olive Oil Essential for roasting to caramelize vegetables; avocado oil can be a great substitute for a higher smoke point.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
  • 1 teaspoon Dried Thyme Adds a fragrant herb note; use fresh thyme for a bolder flavor.
For the Glaze
  • 1 cup Cranberry Juice Forms the base of the glaze, adding a zesty tang; pomegranate juice can also work for a different flavor profile.
  • 1/2 cup Dried Cranberries For added sweetness and texture; raisins or chopped apricots can replace them if desired.
  • 1/4 cup Honey Sweetens the glaze to balance tartness; agave syrup is a suitable vegan substitute.
  • 2 tablespoons Balsamic Vinegar Adds depth and acidity; red wine vinegar is a similar alternative.
For Topping
  • 1/2 cup Goat Cheese Introduces a creamy, tangy element; feta cheese can replace goat cheese, or omit it for a vegan dish.

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Medium saucepan
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Allow at least 10 minutes for the oven to reach this temperature.
  2. 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.
  3. 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.
  4. 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.
  5. Once roasted, let the vegetables cool for a few minutes. In a large serving bowl, combine the roasted vegetables with the glaze, tossing gently.
  6. Top the salad with crumbled goat cheese and additional dried cranberries. Optionally add fresh parsley for color.
  7. Serve warm as a side dish or main course. Enjoy!

Nutrition

Serving: 1servingsCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 600mgFiber: 7gSugar: 12gVitamin A: 15000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

This salad is perfect for holiday feasts or as a satisfying main course any night of the week. It's vegetarian and gluten-free.

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