If you’re looking for a dish that’s both comforting and elegant, this cranberry-glazed roasted vegetable salad is the perfect choice. Combining the natural sweetness of roasted butternut squash and sweet potatoes with the earthy flavor of Brussels sprouts, this recipe delivers a delicious balance of textures and tastes.Salads
The addition of tart cranberries and creamy goat cheese elevates the dish, making it ideal as a festive holiday side or a nourishing everyday salad.
Ingredients
For the Roasted Vegetables
2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 medium sweet potatoes, peeled and cubed
2–3 tablespoons olive oil
Salt and black pepper to taste
For the Cranberry Glaze
1/2 cup cranberry sauce (homemade or store-bought)
1 tablespoon maple syrup or honey
1 tablespoon apple cider vinegar
For the Salad Topping
1/3 cup dried cranberries
1/3 cup crumbled goat cheese
Optional: chopped pecans or walnuts for extra crunch
Optional: fresh parsley or arugula for garnish
Step-by-Step Instructions
1. Prepare the Vegetables
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash, sweet potatoes, and halved Brussels sprouts on a large baking sheet.
Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
2. Roast the Vegetables
Spread the vegetables in a single layer and roast for 25–30 minutes, stirring halfway through, until they are tender and caramelized.
3. Make the Cranberry Glaze
In a small bowl, whisk together:
cranberry sauce
maple syrup or honey
apple cider vinegar
This glaze adds a tangy sweetness that complements the roasted vegetables beautifully.
4. Assemble the Salad
Transfer the roasted vegetables to a large serving bowl.
Drizzle the cranberry glaze over the warm vegetables and gently toss.Salads
Add:
dried cranberries
crumbled goat cheese
optional nuts for crunch
5. Serve
Garnish with fresh parsley or arugula if desired. Serve warm or at room temperature as a side dish or light main meal.
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