As I prepared to transform my kitchen into a cozy culinary haven, the vibrant colors of fall inspired me. Enter the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad—an exciting blend that’s perfect for festive gatherings or a comforting weeknight meal. This delightful dish not only showcases the sweet, creamy goodness of roasted vegetables but also delivers a tangy glaze that ties it all together beautifully. Plus, it’s vegetarian and gluten-free, making it a fantastic choice for everyone at your table. The best part? It comes together quickly, leaving you with more time to share laughs and warmth with loved ones. Ready to dive into the flavors of autumn? Let’s get cooking!
Why is this salad a must-try?
Vibrant Colors: This Cranberry-Glazed Roasted Butternut Squash salad bursts with hues that brighten any table.
Texture Contrast: Enjoy the delightful crunch of Brussels sprouts alongside the creamy sweetness of butternut squash and sweet potatoes.
Flavor Explosion: The tangy cranberry glaze balances sweet and savory notes, making each bite a celebration of autumn flavors.
Quick Preparation: Whip this dish up in no time—perfect for busy schedules or last-minute gatherings. Plus, complement it with Brussels Sprouts with Smoked Bacon for a heartier meal if desired!
Crowd-Pleaser: A stunning centerpiece that’s vegetarian and gluten-free, making it ideal for everyone at your holiday feast. Enjoy warm or at room temperature—either way, it’s a sure hit!
Cranberry-Glazed Roasted Butternut Squash Salad Ingredients
For the Salad
• Butternut Squash – Adds natural sweetness and a creamy texture; pumpkin can be used for a similar flavor.
• Brussels Sprouts – Provide a crispy, nutty contrast; use fresh instead of frozen for better texture.
• Sweet Potatoes – Contribute additional sweetness and nutrition; regular potatoes can be used but will alter the flavor.
For the Glaze
• Olive Oil – Promotes caramelization of the vegetables; no substitutions recommended for optimal flavor.
• Salt & Pepper – Essential for seasoning; adjust to taste as needed.
• Dried Thyme – Adds aromatic herbal notes; substitute with rosemary or oregano if unavailable.
• Cranberry Juice – Forms the base of the glaze, imparting tartness; can substitute with pomegranate juice for a different flavor.
• Dried Cranberries – Enhance sweetness and texture; raisins can be used as a substitute.
• Honey (or Maple Syrup) – Natural sweeteners for the glaze; maple syrup is a vegan alternative.
• Balsamic Vinegar – Adds a tangy depth to the glaze; apple cider vinegar is a good substitute.
For the Garnish
• Goat Cheese – Introduces creaminess and tang; substitute with feta cheese or omit for a vegan option.
Step‑by‑Step Instructions for Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and will help achieve that irresistible caramelization on your vegetables. Make sure your oven rack is positioned in the middle to ensure even cooking.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes. Drizzle with olive oil, and sprinkle salt, pepper, and dried thyme over the top. Using your hands or a spatula, toss everything together until each piece is thoroughly coated with the oil and seasonings, creating a vibrant base for your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad.
Step 3: Roast the Vegetables
Spread the prepared vegetables in a single layer on a baking sheet, ensuring they’re not overcrowded for optimal roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through, stir the vegetables to promote even browning, until they are tender and caramelized, showcasing beautiful golden edges.
Step 4: Make the Glaze
While the vegetables are roasting, prepare the cranberry glaze. In a medium saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Heat over medium, stirring occasionally, for about 8-10 minutes until the mixture simmers and thickens slightly. The glaze should become sticky and aromatic, offering a perfect contrast to the roasted vegetables.
Step 5: Combine Ingredients
Once the vegetables are done roasting, transfer them to a large serving bowl. Drizzle the thickened cranberry glaze over the roasted vegetables and gently toss to combine. The glaze should evenly coat the butternut squash, Brussels sprouts, and sweet potatoes, enhancing the flavor profile of your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad.
Step 6: Garnish with Cheese
To add a creamy element, crumble goat cheese over the top of the salad. For an attractive finish and extra sweetness, sprinkle additional dried cranberries as well. This step not only enhances visual appeal but adds complementary flavors and textures that beautifully elevate your dish.
Step 7: Serve and Enjoy
Your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad is ready to be served! You can enjoy it warm straight from the oven or let it sit at room temperature for a more relaxed serving option. It’s perfect as a festive side dish or a heartwarming main for a cozy dinner.
Storage Tips for Cranberry-Glazed Roasted Butternut Squash Salad
Fridge: Store leftovers in an airtight container for up to 3 days. Refrigerate as soon as possible to maintain freshness.
Freezer: You can freeze the roasted vegetables (without the glaze) for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in the oven at 350°F (175°C) until warmed through, or enjoy chilled for a refreshing salad experience.
Serving Options: This delicious cranberry-glazed salad can be enjoyed warm or at room temperature, making it versatile for gatherings or quick meals.
What to Serve with Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Elevate your culinary experience by pairing this vibrant salad with tantalizing sides and drinks that complement its rich flavors.
-
Creamy Mashed Potatoes: The buttery smoothness of mashed potatoes balances the tangy glaze, creating a comforting contrast that’s hard to resist.
-
Honey-Glazed Carrots: Sweet and tender, these carrots bring an additional pop of color and maintain that autumnal sweetness that harmonizes beautifully with the salad.
-
Quinoa Pilaf: This nutty and fluffy pilaf provides a wholesome, protein-rich base that makes for a fulfilling and nutritious meal. The earthiness of quinoa pairs well with the salad’s flavors.
-
Garlic Herb Bread: Perfect for sopping up any leftover glaze, the crunchy exterior and soft center of the bread offer a delightful textural complement to the softer salad ingredients.
-
Roasted Chicken: Tender, juicy chicken serves as a hearty anchor to the meal, while its savory richness contrasts well with the sweet roasted vegetables.
-
Sparkling Cider: A refreshing drink option that lightens up the palate and echoes the festive spirit around the table, complementing the salad’s tartness brilliantly.
-
Pumpkin Spice Muffins: For a sweet finish, these muffins add a warm spice element, making them the ideal dessert that echoes fall flavors while providing a delightful treat to end the meal.
-
Pecan Pie: This classic dessert offers rich, nutty sweetness that can round out your meal perfectly, leaving a lasting impression on your taste buds.
With these delightful pairings, your table will be brimming with the warmth of the season, setting the stage for a memorable gathering.
Make Ahead Options
These Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad components are perfect for meal prep enthusiasts! You can roast the vegetables up to 24 hours in advance; simply allow them to cool completely before refrigerating in an airtight container. For the glaze, make it ahead of time and store it in the fridge for up to 3 days. When ready to serve, just reheat the vegetables in the oven briefly to restore their warmth and toss them with the cold glaze. This method saves you precious time, allowing you to enjoy a stunning dish without the last-minute rush, ensuring every bite remains just as delicious!
Cranberry-Glazed Roasted Butternut Squash Variations
Feel free to put your personal touch on this delightful salad and make it suit your taste beautifully!
-
Vegan Cheese: Substitute goat cheese with a plant-based option or simply leave it out for a vegan twist. This creates a lighter, yet equally flavorful dish.
-
Nutty Crunch: Add toasted pecans or walnuts for a delightful crunch. The rich, earthy flavors pair beautifully with the sweetness of the salad and add a delightful texture contrast.
-
Sweet Heat: Incorporate a pinch of cayenne pepper or red pepper flakes for a touch of heat. This balance spices up the sweetness and adds an intriguing layer of flavor.
-
Crispy Kale: Toss in some crispy kale chips to elevate your salad’s texture. The crispy bites offer a wonderful contrast to the tender roasted vegetables and bring an extra crunch.
-
Herb Infusion: Explore different flavors by using fresh herbs like parsley or cilantro instead of thyme. Fresh herbs brighten the salad, adding an aromatic quality that complements the dish.
-
Fruit Twists: Mix in fresh apple or pear slices for a juicy burst of flavor. The natural sweetness complements the roasted squash and cranberry glaze beautifully, adding another facet to your salad.
-
Quinoa Addition: Stir in cooked quinoa for a protein-packed version. This hearty twist transforms your salad into a wholesome meal, perfect for lunch or dinner.
For a delicious companion to your main dish, consider pairing this salad with something like Brussels Sprouts Smoked or cozying things up with a Sweet Potato Casserole on the side!
Expert Tips for Cranberry-Glazed Roasted Butternut Squash Salad
-
Perfect Roasting: Ensure your vegetables are spread out on the baking sheet to prevent steaming. This will achieve that lovely caramelization needed for the Cranberry-Glazed Roasted Butternut Squash salad.
-
Timing is Key: Start making the glaze while your vegetables roast. This keeps everything piping hot and ready to serve, enhancing the flavors in your salad.
-
Taste As You Go: Sample your glaze before combining it with the roasted veggies. Adjust sweetness and tartness to your preference for the best cranberry flavor.
-
Customize Your Cheese: If you’re looking for a vegan option, omit the goat cheese or try feta. It still feels indulgent without sacrificing flavor in your Cranberry-Glazed Roasted Butternut Squash salad.
-
Add Texture: For a delightful crunch, sprinkle nuts such as walnuts or pecans over the salad before serving, giving your dish extra layers of flavor and texture.
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad Recipe FAQs
What type of butternut squash should I use?
When selecting butternut squash, look for ones that feel heavy for their size, with a smooth skin free from cuts and dark spots. A ripe squash should also be a deep, creamy tan color. Avoid those with soft spots, as they may be past their prime.
How should I store leftovers from this salad?
Store any leftover Cranberry-Glazed Roasted Butternut Squash salad in an airtight container in the fridge for up to 3 days. Just make sure to keep it chilled promptly after serving to maintain freshness. If you find you won’t be finishing it soon, consider freezing the roasted vegetables separately for best results.
Can I freeze the roasted vegetables?
Absolutely! To freeze the roasted vegetables, allow them to cool completely after roasting. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours until they are firm. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be stored for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently in the oven.
What if my vegetables aren’t caramelizing properly?
If your roasted vegetables aren’t caramelizing, check a few things. Make sure your oven is preheated to the right temperature and verify that you’re not overcrowding the baking sheet—this can lead to steaming instead of roasting. Try spreading them further apart and allowing them to roast undisturbed for more time, stirring only halfway through for even cooking.
Can I make this salad vegan?
Yes! To adapt this recipe for a vegan diet, simply omit the goat cheese or substitute it with a vegan cheese option. Maple syrup can be used in place of honey to keep the glaze vegan-friendly. This way, everyone can savor the delightful flavors of this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad while catering to dietary needs!
What are some good side dishes to serve with this salad?
This salad pairs wonderfully with roasted meats like turkey or chicken for a festive gathering. If you’re keeping it vegetarian, consider serving it alongside a quinoa or farro dish seasoned with herbs, or a hearty pumpkin soup. The cozy autumn flavors will complement each other beautifully!
Cranberry-Glazed Roasted Butternut Squash Salad Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Combine the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes in a large mixing bowl. Drizzle with olive oil, and sprinkle salt, pepper, and dried thyme over the top. Toss everything together until thoroughly coated.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through until tender and caramelized.
- In a medium saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Heat over medium, stirring, for about 8-10 minutes until the mixture thickens slightly.
- Transfer the roasted vegetables to a serving bowl and drizzle with the cranberry glaze. Toss gently to combine.
- Crumble goat cheese over the top of the salad and sprinkle additional dried cranberries if desired.
- Serve warm or at room temperature.
Leave a Reply