If you’re on the lookout for a dish that perfectly balances sweet, savory, and tangy flavors with a wholesome crunch, the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe is your new best friend. This vibrant salad brings together the earthy sweetness of roasted root vegetables with a luscious cranberry glaze, all topped off with creamy goat cheese and nutty toasted walnuts. It’s not just a salad—it’s a celebration of autumn’s best harvest in every bite. I’m absolutely thrilled to share this recipe that’s as beautiful on the plate as it is delightful to the palate.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this salad’s amazing flavor and texture. Each component has been thoughtfully chosen to provide balance, from the natural sweetness of the squash and sweet potato to the tart bursts of cranberry and creamy tang of goat cheese.
- Butternut squash (2 cups, peeled and cubed): Its sweet, soft flesh adds body and vibrant color to the salad.
- Brussels sprouts (2 cups, trimmed and halved): These bring a lovely slight bitterness that balances the sweeter ingredients.
- Sweet potato (2 cups, peeled and cubed): Complements the squash with a creamier texture and natural sweetness.
- Olive oil (3 tablespoons): Helps roast the veggies to a perfect caramelized finish.
- Salt and black pepper: Basic seasoning that enhances all the natural flavors.
- Dried thyme or rosemary (1 teaspoon): Adds an herbal note that elevates the savory aspects of the dish.
- Dried cranberries (1/3 cup): Provide tartness and sweetness, forming the star of the glaze.
- Honey (2 tablespoons): Sweetens the cranberry glaze gently without overpowering.
- Fresh lemon juice (1 tablespoon): Adds bright acidity to balance the honey and dried cranberries.
- Goat cheese (4 ounces, crumbled): Its creamy tang perfectly complements the roasted veggies and glaze.
- Toasted walnuts or pecans (1/4 cup, optional): Adds crunch and a toasty depth to the salad.
- Mixed greens or arugula (2 cups, optional): For a fresh, peppery base that brings lightness and contrast.
How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Step 1: Prep and Prepare Your Oven
First things first, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and get a baking sheet ready by lining it with parchment paper. This simple step ensures your vegetables roast evenly without sticking, setting you up for success right from the start.
Step 2: Season the Vegetables
Toss together your cubed butternut squash, halved Brussels sprouts, and cubed sweet potato with olive oil, salt, black pepper, and your choice of dried thyme or rosemary. This combination seals in moisture and infuses the vegetables with hearty, fragrant flavors that make every bite crave-worthy.
Step 3: Roast to Perfection
Spread the seasoned vegetables in an even layer on your baking sheet and roast in the preheated oven for 30 to 35 minutes. Make sure to stir them halfway through roasting to help them brown beautifully on all sides—that gorgeous caramelization truly elevates the dish.
Step 4: Make the Cranberry Glaze
While your vegetables are roasting, mix the dried cranberries, honey, and fresh lemon juice in a small bowl. This cranberry glaze will lend a glossy, sweet-tart finish that brings the salad to life with every luscious bite.
Step 5: Combine and Coat
Once the veggies are tender and perfectly roasted, remove them from the oven and gently toss them with your cranberry glaze while still warm. This way, every piece catches the glaze, creating that signature zing that makes the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe so addictive.
Step 6: Arrange and Assemble
Transfer your glazed vegetables to a serving bowl, ideally over a bed of fresh mixed greens or peppery arugula if you like added leafy texture. This not only adds freshness but also turns it into a hearty, beautiful salad perfect for any meal.
Step 7: Final Touches with Cheese and Nuts
Sprinkle the salad generously with crumbled goat cheese and toasted walnuts or pecans if you’re using them. The goat cheese’s creamy tang and nutty crunch create an irresistible textural contrast that will make you want to dive right in.
Step 8: Ready to Serve
This salad can be enjoyed warm to savor the roasted comfort or at room temperature, making it wonderfully versatile for dinner parties or a festive side. Either way, you’re in for a treat!
How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
Garnishes
Fresh herbs like parsley, thyme, or even a sprinkle of pomegranate seeds add an inviting pop of color and brightness that complements the inherent earthiness of this salad beautifully.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled salmon, or a simple quinoa pilaf. Its bold flavors and hearty vegetables can be a perfect centerpiece or a star side.
Creative Ways to Present
Try serving it in mini mason jars for a charming individual salad or layer it over warm grains such as farro or wild rice for a more filling, rustic bowl. It also makes a fantastic topping for crostini or stuffed into pita pockets for a unique twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making it taste even better the next day.
Freezing
While the roasted vegetables can be frozen, it’s best to hold off on freezing the goat cheese and mixed greens. Freeze the vegetables in a separate container and add fresh toppings once thawed and reheated.
Reheating
Reheat gently in the oven or on the stovetop to restore the roasted texture without losing that fresh cranberry glaze’s brightness. Avoid microwaving to retain the best flavor and texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and watery, so they’re not ideal for the glaze. Dried cranberries provide concentrated sweetness and chewy texture that work best in this recipe.
Is it possible to make this recipe vegan?
Absolutely! Simply substitute the goat cheese with a plant-based cheese or simply omit it, and ensure your honey is replaced with maple syrup or agave for the glaze.
Can I prepare the vegetables in advance?
Yes, you can peel and chop the vegetables a day ahead, then toss and roast them fresh when you’re ready. This makes meal prep easier without sacrificing flavor.
What can I substitute if I don’t have butternut squash?
Acorn squash, pumpkin, or even carrots make great substitutes, offering similar sweetness and texture suited for roasting.
Will the salad keep well if served cold?
Definitely. This salad tastes great chilled or at room temperature, making it a flexible option for picnics or potlucks.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe is a feast for the senses and an absolute joy to make. Whether you’re serving it as a festive side or your next favorite weekday salad, it promises comforting warmth, bright flavors, and a lovely balance of textures. I can’t wait for you to try it and see how it transforms simple ingredients into something truly special.
Print
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy autumn-inspired salad featuring roasted butternut squash, Brussels sprouts, and sweet potato, all coated in a tangy cranberry-honey glaze. Topped with creamy goat cheese and toasted nuts, this dish is perfect as a hearty side or a light main course.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potato, peeled and cubed
Glaze
- 1/3 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Other Ingredients
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or rosemary
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
- 2 cups mixed greens or arugula (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the Vegetables: In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potato. Drizzle with olive oil, and season with salt, black pepper, and dried thyme or rosemary. Toss well to evenly coat all the vegetables.
- Roast the Vegetables: Spread the vegetables out evenly on the prepared baking sheet. Place in the oven and roast for 30 to 35 minutes, stirring halfway through to ensure even cooking and browning.
- Prepare the Glaze: While the vegetables are roasting, mix dried cranberries, honey, and fresh lemon juice in a small bowl to create a sweet and tangy glaze.
- Glaze the Vegetables: Once the vegetables are roasted and tender, remove them from the oven. While still warm, gently toss them with the cranberry glaze to evenly coat and infuse flavor.
- Assemble the Salad: Transfer the glazed roasted vegetables to a serving bowl lined with mixed greens or arugula if using. This adds freshness and a nice contrast in texture.
- Add Toppings: Sprinkle crumbled goat cheese and toasted walnuts or pecans over the top for creaminess and crunch.
- Serve: Serve the salad warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute dried thyme with dried rosemary depending on your flavor preference.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
- Mixed greens or arugula are optional but add a nice fresh note to the salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For a vegan option, omit the goat cheese or replace it with a plant-based cheese alternative.
