There is something truly magical about the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe. This vibrant dish bursts with the natural sweetness of roasted fall vegetables, perfectly balanced by a tangy cranberry glaze and creamy goat cheese. Each bite offers a delightful mix of textures and flavors, from tender squash and sprouts to the crunchy nuts and fresh greens, making it not only a feast for the palate but also for the eyes. Whether you’re seeking a sensational side or a hearty vegetarian main, this salad is a winner that will brighten any meal.
Ingredients You’ll Need
Simple, wholesome ingredients are at the heart of this salad. Each one plays a crucial role, adding freshness, sweetness, or a satisfying crunch that makes the whole recipe sing with flavor and color.
- Butternut squash (2 cups, peeled and cubed): brings a buttery sweetness and a lovely soft texture when roasted.
- Brussels sprouts (2 cups, trimmed and halved): add a slight earthiness and pleasant crispness, roasting beautifully to caramelized perfection.
- Sweet potato (2 cups, peeled and cubed): gives a creamy bite and vibrant orange color that complements the other vegetables.
- Olive oil (3 tablespoons): helps everything roast evenly, while adding subtle richness.
- Salt and black pepper (to taste): essential for seasoning every component to enhance their natural flavors.
- Dried thyme or rosemary (1 teaspoon): infuses herbaceous, fragrant notes that tie the dish together.
- Dried cranberries (1/3 cup): create the star of the glaze, offering bursts of tart sweetness.
- Honey (2 tablespoons): balances the tartness of cranberries with a golden, floral smoothness.
- Fresh lemon juice (1 tablespoon): brightens the glaze with lively acidity.
- Goat cheese (4 ounces, crumbled): adds creamy tang and a dreamy contrast to the roasted vegetables.
- Toasted walnuts or pecans (1/4 cup, optional): provide a nutty crunch that elevates the texture.
- Mixed greens or arugula (2 cups, optional for serving): introduces peppery freshness and a crisp bed for the salad.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. This simple prep sets you up for perfectly roasted vegetables with minimal fuss.
Step 2: Season the Veggies
In a large bowl, toss together the butternut squash, Brussels sprouts, and sweet potato cubes with olive oil, salt, black pepper, and your choice of dried thyme or rosemary. This coating not only seasons the vegetables but also helps them roast evenly and develop that irresistible caramelized exterior.
Step 3: Roast the Vegetables
Spread the seasoned vegetables evenly across your baking sheet to avoid overcrowding. Roast them in the oven for 30 to 35 minutes, stirring halfway through to ensure every piece gets beautifully golden and tender. The sweet potato and butternut squash soften up just right, while the Brussels sprouts get a satisfying crisp edge.
Step 4: Make the Cranberry Glaze
While your veggies are roasting, whisk together dried cranberries, honey, and fresh lemon juice in a small bowl. This glaze will add a luscious, tangy-sweet finish that perfectly complements the roasted flavors. It’s the secret sauce that elevates this salad to something special.
Step 5: Combine the Roast and Glaze
Once the vegetables are out of the oven and still warm, gently toss them with the cranberry glaze. This step allows the glaze to lightly coat everything, infusing the salad with vibrant, fruity brightness without overpowering the natural vegetable flavors.
Step 6: Assemble the Salad
Transfer the glazed vegetables to a serving bowl, ideally over a bed of mixed greens or peppery arugula if you’re using them. The greens add a lovely, fresh contrast in both color and texture that makes the salad feel fresh and balanced.
Step 7: Add the Finishing Touches
Sprinkle crumbled goat cheese generously over the top, letting its creamy tang melt into the warm veggies. Add toasted walnuts or pecans for a nutty crunch that rounds out the texture profile. This final layering makes the salad feel indulgent and complete.
Step 8: Serve and Enjoy!
Serve this stunning Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe warm or at room temperature. It’s a real crowd-pleaser that’s sure to become a staple in your seasonal cooking repertoire.
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Garnishes
To add an extra pop of flavor and texture, consider garnishing the salad with fresh herbs like chopped parsley or thyme leaves. A drizzle of balsamic reduction or a sprinkle of pomegranate seeds adds both visual appeal and bursts of juicy tartness that brighten each bite.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled fish, or even a hearty grain like quinoa or farro. It also shines alongside a crusty baguette or a warm lentil stew for a comforting yet balanced meal that will satisfy every appetite.
Creative Ways to Present
For an elegant touch, serve the salad in individual glass bowls to showcase the vibrant colors and layers. Alternatively, turn it into a composed plate by artistically arranging the roasted vegetables atop a bed of greens, topped with dollops of goat cheese and nuts scattered like jewels.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be stored in an airtight container in the refrigerator. It keeps well for up to three days, allowing the flavors to deepen as they mingle. Just be sure to keep any mixed greens separate if you used them, adding fresh when ready to serve.
Freezing
While the roasted vegetables can be frozen, the fresh goat cheese and greens do not freeze well. If you want to freeze leftovers, store the vegetable portion alone in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the roasted vegetables in a skillet over medium heat or in the oven until just heated through. Add goat cheese fresh on top after reheating to maintain its creamy texture, and toss with fresh greens if desired to revive the salad’s brightness.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese and use maple syrup instead of honey for the glaze. You can add a vegan cheese alternative or extra nuts for creaminess and texture.
What other nuts can I use if I don’t have walnuts or pecans?
Pine nuts, almonds, or even pumpkin seeds are great substitutes that bring their own unique flavor and crunch to the dish.
Can I prepare the vegetables in advance?
You can peel and chop the vegetables ahead of time and store them in the fridge for a day or two. However, roasting fresh right before serving ensures the best texture and flavor.
Is this salad suitable for meal prepping?
Yes, it makes a fantastic meal prep option. Keep the glaze and goat cheese separate until serving to preserve freshness and texture.
What kind of goat cheese works best?
A soft, creamy goat cheese with a mild tang works beautifully—look for a fresh chèvre from your local market for a melt-in-your-mouth finish.
Final Thoughts
If you love dishes that are bursting with seasonal flavors and have that perfect balance of sweet, tangy, savory, and creamy, then you have to try this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe. It’s a guaranteed showstopper that’s as joyful to make as it is to eat. Trust me, once it graces your table, it will become one of your favorite go-to recipes for cozy family dinners or festive gatherings.
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese is a vibrant and healthy dish featuring roasted fall vegetables tossed in a sweet and tangy cranberry glaze. Finished with creamy goat cheese and crunchy toasted nuts, it makes a perfect wholesome side or light main dish.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potato, peeled and cubed
Seasoning and Glaze
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or rosemary
- 1/3 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Garnishes
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
- 2 cups mixed greens or arugula (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Vegetables: In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and sweet potato chunks with olive oil, salt, black pepper, and dried thyme or rosemary to evenly coat the vegetables with flavor.
- Roast Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Roast them in the preheated oven for 30–35 minutes, stirring halfway through cooking to ensure even roasting and caramelization.
- Make Cranberry Glaze: While the vegetables roast, combine dried cranberries, honey, and fresh lemon juice in a small bowl. Mix well to create a sweet and tangy glaze.
- Toss with Glaze: Once the vegetables are tender and roasted, remove them from the oven. While still warm, gently toss the roasted vegetables with the cranberry glaze, allowing them to absorb the flavors.
- Assemble Salad: Transfer the glazed roasted vegetables to a serving bowl. If using, arrange over mixed greens or arugula for a fresh touch.
- Add Toppings: Sprinkle crumbled goat cheese on top of the salad. Optionally, add toasted walnuts or pecans for extra texture and flavor.
- Serve: Serve the salad warm or at room temperature for a delicious and comforting dish perfect for fall or holiday meals.
Notes
- You can substitute dried cranberries with dried cherries or raisins if preferred.
- For a vegan version, omit the goat cheese or use a plant-based cheese alternative.
- To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant and lightly browned.
- This salad pairs well with roasted chicken, turkey, or can be served as a hearty vegetarian main.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
