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
Units
Scale
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.