Looking for a festive and healthy salad that’s perfect for the fall and winter seasons? Our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a delicious, colorful dish that combines seasonal vegetables with a tangy cranberry glaze. This vibrant salad offers a perfect balance of sweet, savory, and tart flavors, making it an ideal side dish for holiday meals, family gatherings, or a comforting lunch.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 medium sweet potato, peeled and cut into cubes
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup fresh cranberries (or cranberry sauce for convenience)
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp cinnamon
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the butternut squash, sweet potato, and Brussels sprouts on a large baking sheet. Drizzle with olive oil, sprinkle with cinnamon, salt, and pepper. Toss the vegetables to coat evenly and spread them out in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
2. Prepare the Cranberry Glaze:
While the vegetables are roasting, make the cranberry glaze. In a small saucepan, combine the fresh cranberries, maple syrup, and balsamic vinegar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a syrupy consistency.
3. Assemble the Salad:
Once the vegetables are roasted, transfer them to a large bowl. Drizzle the cranberry glaze over the roasted vegetables and toss gently to coat. For added texture and flavor, sprinkle crumbled feta cheese and chopped nuts on top.
4. Serve and Enjoy:
This salad can be served warm or at room temperature. It’s a stunning side dish for holiday feasts, Thanksgiving dinners, or a light but satisfying lunch.
Why You’ll Love This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad:
- Seasonal Ingredients: This salad highlights fall and winter vegetables, like sweet potato, butternut squash, and Brussels sprouts, making it a comforting dish that celebrates the season’s bounty.
- Flavor Balance: The sweetness of the roasted vegetables pairs beautifully with the tart cranberry glaze, while the balsamic vinegar and maple syrup add depth and richness to the dish.
- Nutritious and Delicious: Packed with fiber, vitamins, and antioxidants, this salad is a healthy addition to any meal. The combination of root vegetables and leafy Brussels sprouts offers a satisfying, nutrient-dense side dish.
- Versatile: This dish works as a side for holiday meals, a filling vegetarian main course, or even a meal prep option for busy weeknights. Plus, it can be customized with your favorite nuts or cheese.
Tips and Variations:
- For a Vegan Version: Skip the feta cheese or use a plant-based alternative to keep the salad dairy-free.
- Make it Spicy: Add a pinch of chili flakes or a dash of cayenne pepper to the cranberry glaze for a little heat.
- Add Protein: To make this salad a complete meal, consider adding grilled chicken, turkey, or quinoa for extra protein.
Final Thoughts:
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a show-stopping dish that combines the earthy sweetness of roasted vegetables with a tangy cranberry glaze. Perfect for holiday tables, potlucks, or as a cozy side to any dinner, this salad is both satisfying and nourishing. Try it today and enjoy a delightful mix of flavors that everyone will love!
Serving and Storage Tips for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Serving Tips:
- Warm or Room Temperature: This salad can be served warm or at room temperature. If you prefer it warm, serve it immediately after tossing with the cranberry glaze. If you’re preparing it in advance, allow it to cool to room temperature before serving.
- Make it a Meal: To make this salad a heartier dish, consider topping it with protein, such as grilled chicken, roasted turkey, or even quinoa for a vegetarian option.
- Garnishes: For added crunch and flavor, sprinkle roasted nuts (like walnuts, pecans, or almonds) on top. A light drizzle of extra balsamic glaze or a few fresh herbs (like parsley or thyme) can also elevate the presentation.
- Pairing: This salad pairs wonderfully with a variety of main dishes, from roast meats like turkey or chicken to vegetarian options like stuffed squash or a grain-based pilaf.
Storage Tips:
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to 3 days. The cranberry glaze may thicken as it cools, but you can easily loosen it with a little water or extra maple syrup when reheating.
- Reheating: To reheat, simply microwave the salad in short bursts, stirring between intervals, until warmed through. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes. Add a drizzle of olive oil or water to prevent the vegetables from drying out during reheating.
- Make-Ahead: If you’re preparing the salad for a future event, you can roast the vegetables a day ahead and store them in the fridge. Just reheat them before tossing with the cranberry glaze for a quick assembly.
By following these simple serving and storage tips, you can enjoy your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad for days and ensure it stays fresh and flavorful!
1. Can I make this salad in advance?
Yes, you can prepare the roasted vegetables a day ahead and store them in the refrigerator. When you’re ready to serve, simply toss the vegetables with the cranberry glaze and enjoy. You can also prepare the glaze in advance and store it in an airtight container in the fridge until needed.
2. Can I substitute the Brussels sprouts with another vegetable?
Absolutely! If you’re not a fan of Brussels sprouts or don’t have them on hand, you can substitute them with other vegetables such as cauliflower, broccoli, or even green beans. Just be sure to adjust the roasting time if necessary, as different vegetables may cook at different rates.
3. Is this salad suitable for a vegan diet?
Yes, this salad can easily be made vegan by omitting the feta cheese or replacing it with a plant-based cheese alternative. The rest of the ingredients, including the cranberry glaze, are naturally vegan-friendly.
4. Can I use canned cranberries instead of fresh?
While fresh cranberries provide the best texture and flavor for the glaze, you can use canned cranberry sauce as a substitute for convenience. Just be aware that canned cranberry sauce is often sweeter, so you may want to adjust the amount of maple syrup used in the glaze to suit your taste.
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish, Salad
- Method: Roasted
- Cuisine: American, Holiday
Description
This vibrant salad combines roasted butternut squash, Brussels sprouts, and sweet potatoes with a tangy cranberry glaze. Tossed with crunchy pecans and a hint of citrus, it’s perfect for a festive table or a hearty side dish for fall and winter meals.
Ingredients
For the roasted vegetables:
- 2 cups (300 g) butternut squash, peeled and cubed
- 2 cups (300 g) sweet potatoes, peeled and cubed
- 2 cups (300 g) Brussels sprouts, halved or quartered if large
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For the cranberry glaze:
- 1/2 cup (120 ml) cranberry sauce (homemade or canned)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
For the salad:
- 1/2 cup (50 g) pecans, toasted
- 1/4 cup (30 g) dried cranberries
- 1/4 cup (30 g) crumbled feta cheese (optional)
- 2 cups fresh baby spinach or arugula (optional, for serving)
Instructions
Step 1: Roast the vegetables
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, and smoked paprika (if using).
- Spread the vegetables evenly on the baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
Step 2: Make the cranberry glaze
- In a small saucepan, combine the cranberry sauce, maple syrup, balsamic vinegar, and orange zest.
- Heat over medium-low heat, stirring, until the glaze is smooth and slightly thickened, about 3–5 minutes. Remove from heat.
Step 3: Assemble the salad
- In a large serving bowl, combine the roasted vegetables, toasted pecans, dried cranberries, and feta cheese (if using).
- Drizzle the cranberry glaze over the top and toss gently to coat.
Step 4: Serve
- Serve warm as a side dish, or layer over fresh baby spinach or arugula for a hearty salad.
Notes
- For a nut-free option, substitute pecans with roasted pumpkin seeds.
- Add protein like roasted chickpeas or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.