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
Scale
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.
