If you’re looking for a vibrant, cozy dish that captures the warm flavors of fall and the festive spirit of the holidays, the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe is an absolute must-try. This beautiful salad combines caramelized roasted vegetables with a sticky-sweet and slightly tangy cranberry glaze, punctuated by the crunch of nuts and the creamy touch of cheese. It’s a delightful harmony of colors, textures, and tastes that feels both comforting and special at once—perfect as a show-stopping side or a satisfying vegetarian main.
Ingredients You’ll Need
The magic of this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe really comes down to a handful of simple, wholesome ingredients. Each one adds its own layer—from the sweetness of the butternut squash and sweet potato to the slight bitterness of Brussels sprouts and the tangy cranberry glaze. Together they create a vibrant melody that’s as lovely to look at as it is to eat.
- 2 cups butternut squash (peeled and cubed): Provides a sweet, buttery base with a tender texture after roasting.
- 2 cups Brussels sprouts (trimmed and halved): Bring a slight bitterness and a satisfying crunch once roasted.
- 1 medium sweet potato (peeled and cubed): Adds earthiness and natural sweetness that balances the dish beautifully.
- 2 tablespoons olive oil: Crucial for roasting; it helps veggies caramelize and develop deep flavors.
- ½ teaspoon salt: Enhances all the natural flavors without overpowering them.
- ¼ teaspoon black pepper: Adds just a hint of warmth and spice.
- ¼ teaspoon cinnamon (optional): A subtle spice that brings warmth and depth especially perfect for autumn vibes.
- ½ cup dried cranberries: Lend a chewy texture and bursts of tartness to every bite.
- ¼ cup chopped pecans or walnuts (optional): For a delightful crunch and nutty richness.
- 2 tablespoons crumbled feta or goat cheese (optional): Adds creaminess and a lovely tang that contrasts with the sweetness.
- For the cranberry glaze:
- ¼ cup cranberry sauce (homemade or canned): The star of the glaze, bringing bright, fruity flavor.
- 1 tablespoon balsamic vinegar: Deepens the sweetness with a gentle tang.
- 1 tablespoon maple syrup: Enhances sweetness naturally and adds complexity.
- 1 teaspoon Dijon mustard: Balances flavors with a mild, sharp kick.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper to prevent sticking. Toss your cubed butternut squash, Brussels sprouts halves, and sweet potato cubes in a large bowl with olive oil, salt, pepper, and cinnamon if you’re using it. The olive oil not only helps the veggies roast to that perfect golden-brown, but it also helps the seasoning cling to every bite. Spread the mixture evenly on your baking sheet—you want enough space so the vegetables roast instead of steam. Roast for about 25 to 30 minutes, giving them a good stir halfway through so everything browns beautifully and cooks evenly. When they’re tender and have those irresistible caramelized edges, pull them out and let the cozy aromas fill your kitchen.
Step 2: Make the Cranberry Glaze
While the vegetables roast, it’s time to create the luscious cranberry glaze that will bring everything to life. In a small saucepan, whisk together cranberry sauce, balsamic vinegar, maple syrup, and Dijon mustard. Place it over low heat and stir gently until the mixture becomes smooth and slightly thickened. This glaze is a brilliant blend of sweet, tart, and tangy flavors, enriching every roasted morsel it touches. Moreover, the warmth helps it coat the vegetables beautifully without overpowering their natural taste.
Step 3: Combine and Toss the Salad
Once your vegetables have roasted to perfection, transfer them to a large serving bowl. Add the dried cranberries and your choice of chopped pecans or walnuts if you want a crunchy surprise in every bite. Drizzle the warm cranberry glaze over the veggies and toss everything gently. This is the moment when the sweet, tart glaze wraps around each piece, uniting all the flavors and textures in a dazzling display of fall goodness. Finally, sprinkle crumbled feta or goat cheese on top if you’re opting for that creamy, tangy finish. Serve it warm or at room temperature—it works beautifully either way!
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe
Garnishes
To make your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe really pop, try sprinkling extra chopped fresh herbs like parsley or thyme for a burst of color and freshness. Toasted pepitas or pumpkin seeds add a lovely crunch and subtle nutty undertone. For an extra touch of indulgence, a sprinkle of flaky sea salt on top can provide even more depth to the sweet and savory flavors.
Side Dishes
This salad shines as a festive side dish alongside roasted turkey, honey-glazed ham, or your favorite plant-based main course. It pairs beautifully with crusty artisan bread or herbed quinoa for a more filling meal. The balance of sweet and savory elements makes it versatile enough to complement a broad range of dishes.
Creative Ways to Present
For a fun and elegant twist, serve this salad in individual mason jars or clear bowls that showcase all its colorful layers. You could also stuff it inside warm pita pockets for a hearty vegetarian lunch wrap, or use it as a vibrant topping on mixed greens or grain bowls. Each presentation highlights different textures and can transform the dish from a simple salad to a share-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Store the glaze separately if possible to keep the roasted vegetables from becoming soggy. When you’re ready to enjoy it again, simply toss everything together freshly or gently warm the vegetables first.
Freezing
This salad is best enjoyed fresh, but you can freeze the roasted vegetables before glazing. Spread the cooled roasted vegetables on a baking sheet, freeze them until solid, then transfer into freezer bags for up to 2 months. Avoid freezing with the glaze, nuts, or cheese as they do not freeze well.
Reheating
To reheat, place the roasted vegetables in a single layer on a baking sheet and warm them in a 350°F (175°C) oven for about 10–15 minutes until hot and slightly crisp. Then toss with the glaze and add your nuts and cheese. Reheating this way helps maintain texture and flavor, so your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe tastes just as amazing as the first time.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the cheese or swap it for a vegan alternative. The rest of the ingredients are naturally plant-based and gluten-free.
What can I substitute for dried cranberries?
If you want a twist, try dried cherries or clementine segments for a similar burst of tart sweetness. Fresh cranberries can work too if lightly cooked in the glaze.
Is it okay to use canned cranberry sauce for the glaze?
Yes, canned cranberry sauce works perfectly and saves time. Just ensure to whisk it well with the other glaze ingredients until smooth.
Can I roast the vegetables in advance?
Definitely. You can roast the vegetables a day ahead and store them in the fridge. Just warm them slightly before tossing with the glaze for best flavor and texture.
How spicy is this salad?
This salad is mild with a touch of black pepper for warmth and the Dijon mustard in the glaze adds subtle tang without heat, making it friendly for most palates.
Final Thoughts
There is something incredibly heartwarming about the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe that makes it a cherished dish year after year. Its rich flavors and comforting textures create a dish that feels like a big, delicious hug on your plate. Whether you’re making it for a holiday feast or a cozy night in, I can’t recommend it enough—so grab those fresh veggies and get roasting. Your taste buds will thank you!
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian, Gluten Free
Description
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad is a vibrant and nutritious side dish perfect for the holidays or any cozy fall meal. Roasted to golden perfection and tossed in a tangy-sweet cranberry glaze, it’s a harmonious blend of flavors and textures that can be served warm or at room temperature. Optional additions like pecans, walnuts, and creamy feta or goat cheese elevate this salad, making it both hearty and refreshing.
Ingredients
Roasted Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon (optional)
Additional Mix-Ins (Optional)
- ½ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- 2 tablespoons crumbled feta or goat cheese
Cranberry Glaze
- ¼ cup cranberry sauce (homemade or canned)
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potato with olive oil, salt, pepper, and optional cinnamon, ensuring everything is evenly coated.
- Roast the Vegetables: Spread the vegetables evenly on the prepared baking sheet. Roast them in the oven for 25–30 minutes, stirring halfway through the cooking time to ensure even browning and tender, golden vegetables.
- Make the Cranberry Glaze: While the vegetables roast, combine the cranberry sauce, balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan. Warm the mixture over low heat, whisking until smooth and slightly thickened. Keep warm for drizzling.
- Toss Salad and Serve: Once the vegetables are roasted, transfer them to a serving bowl. Add the dried cranberries and nuts if using. Drizzle the warm cranberry glaze over the salad and gently toss to coat the ingredients evenly. Top with crumbled feta or goat cheese if desired. Serve warm or at room temperature.
Notes
- This salad works beautifully as a holiday side dish or a meatless main course.
- You can prepare the roasted vegetables ahead of time and reheat them just before adding the cranberry glaze to simplify meal prep.
- For a vegan option, omit the cheese or replace with a plant-based alternative.
- The cinnamon is optional but adds a lovely warmth that complements the sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
