Description
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant celebration of fall flavors! This delightful salad combines the earthy sweetness of roasted vegetables with a tangy cranberry glaze, making it a perfect addition to any table—be it for busy weeknights or festive gatherings. The creamy goat cheese adds richness, while extra cranberries provide bursts of sweetness and color. Quick to prepare and packed with nutrients, this salad is sure to impress family and friends alike.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese, crumbled (optional)
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until evenly coated.
- Spread the vegetables on a baking sheet lined with parchment paper and roast for about 25-30 minutes until golden brown.
- While the vegetables roast, combine cranberry juice, honey (or maple syrup), and balsamic vinegar in a saucepan over medium heat. Simmer until slightly thickened.
- Once roasted, let the vegetables cool slightly before mixing them in a serving bowl with the glaze.
- Top with crumbled goat cheese (if using) and extra dried cranberries.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 10mg