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

Scale

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

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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