Introduction
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a colorful and flavorful dish that combines hearty roasted vegetables with a tangy-sweet cranberry glaze. The addition of creamy goat cheese and dried cranberries adds a rich contrast in texture and flavor. It’s the perfect side dish for fall gatherings or holiday meals and a wonderful option for those seeking a healthy yet indulgent treat.
Ingredients:
For the Roasted Vegetables:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
For the Cranberry Glaze:
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
For the Finishing Touch:
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Preparation:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme. Ensure the vegetables are evenly coated with the oil and seasoning.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. The Brussels sprouts should be crisped at the edges, and the sweet potatoes and squash should be fork-tender.
Step 2: Prepare the Cranberry Glaze
- While the vegetables are roasting, prepare the cranberry glaze.
- In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
- Bring to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes until the mixture reduces and thickens into a glaze. You should have a syrupy consistency.
Step 3: Assemble the Salad
- Once the vegetables are done roasting, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the roasted vegetables and gently toss them to ensure they are well coated.
- Sprinkle the crumbled goat cheese and additional dried cranberries on top for added flavor and texture.
Step 4: Serve
- Garnish the salad with freshly chopped parsley, if desired, and serve warm as a side dish. The dish can be served immediately or allowed to cool slightly before serving.
Variations:
- Cheese Options: If you prefer, you can swap the goat cheese with feta or blue cheese for a different flavor.
- Nuts: Add toasted pecans or walnuts for added crunch and richness.
- Vegan Version: Use maple syrup instead of honey for a fully plant-based dish and omit the cheese or replace it with a vegan cheese alternative.
- Spices: For an extra kick, try adding a pinch of cinnamon or nutmeg to the roasting vegetables for a more festive, spiced flavor.
Cooking Notes:
- Vegetable Size: Make sure to cut the vegetables into even-sized pieces to ensure they cook evenly.
- Glaze Consistency: If the glaze is too thin, continue to simmer it for a few more minutes until it thickens to the desired consistency. If it’s too thick, you can add a little more cranberry juice to loosen it.
- Serving Tip: If you’re serving this salad for a crowd, consider doubling the recipe for larger gatherings.
Serving Suggestions:
- Main Dish Pairing: This salad pairs wonderfully with roasted turkey, grilled chicken, or a vegetarian main course like stuffed mushrooms.
- Additional Side Dishes: Serve alongside mashed potatoes, quinoa, or a fresh green salad for a balanced meal.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir will complement the tangy and sweet notes of the salad.
Tips:
- Fresh Cranberries: You can substitute dried cranberries for fresh if desired. If using fresh cranberries, cook them with a little sugar to balance their tartness.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or enjoy it cold as a salad.
- Make-Ahead Option: The glaze and roasted vegetables can be prepared in advance. Just toss them together and garnish with goat cheese before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 6 g
- Sodium: 220 mg
- Fat: 19 g
- Carbohydrates: 33 g
- Fiber: 8 g
FAQs:
Q: Can I make this salad in advance?
A: Yes, you can prepare the roasted vegetables and cranberry glaze ahead of time, and store them separately. Combine them just before serving.
Q: How can I adjust the sweetness of the glaze?
A: You can increase or decrease the amount of honey or maple syrup to suit your taste. If you prefer a more savory glaze, reduce the amount of sweetener used.
Q: Can I substitute the Brussels sprouts?
A: Yes, you can substitute Brussels sprouts with kale, spinach, or even roasted carrots, depending on your preference.
Conclusion:
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese is a delightful combination of fall vegetables and festive flavors. The sweet and tangy cranberry glaze, combined with the creamy goat cheese, creates a perfect balance of savory, sweet, and creamy textures. It’s a versatile and nutritious dish that’s sure to impress your guests at any gathering. Enjoy
Print
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
- Total Time: 45 minute
Ingredients
For the Roasted Vegetables:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
For the Cranberry Glaze:
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
For the Finishing Touch:
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme. Ensure the vegetables are evenly coated with the oil and seasoning.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. The Brussels sprouts should be crisped at the edges, and the sweet potatoes and squash should be fork-tender.
Step 2: Prepare the Cranberry Glaze
- While the vegetables are roasting, prepare the cranberry glaze.
- In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
- Bring to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes until the mixture reduces and thickens into a glaze. You should have a syrupy consistency.
Step 3: Assemble the Salad
- Once the vegetables are done roasting, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the roasted vegetables and gently toss them to ensure they are well coated.
- Sprinkle the crumbled goat cheese and additional dried cranberries on top for added flavor and texture.
Step 4: Serve
- Garnish the salad with freshly chopped parsley, if desired, and serve warm as a side dish. The dish can be served immediately or allowed to cool slightly before serving.
Notes
- Vegetable Size: Make sure to cut the vegetables into even-sized pieces to ensure they cook evenly.
- Glaze Consistency: If the glaze is too thin, continue to simmer it for a few more minutes until it thickens to the desired consistency. If it’s too thick, you can add a little more cranberry juice to loosen it.
- Serving Tip: If you’re serving this salad for a crowd, consider doubling the recipe for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300 kcal
- Sodium: 220 mg
- Fat: 19 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 6 g