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Cranberry-Glazed Roasted Butternut Squash Salad Recipe

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A warm, comforting Cranberry-Glazed Roasted Butternut Squash Salad made with sweet potatoes, Brussels sprouts, and creamy goat cheese. Balanced with a tangy cranberry glaze, it’s a perfect fall side dish for holidays or cozy dinners.

Ingredients

Scale
  • 1small butternut squash – peeled and cubed
  • 1lb Brussels sprouts – trimmed and halved
  • 2medium sweet potatoes – peeled and cubed
  • 3 tablespoonsolive oil
  • Salt and pepper – to taste
  • 1 teaspoondried thyme – or fresh thyme
  • 1/2 cupcranberry juice – 100% juice
  • 1/4 cupdried cranberries – finely chopped
  • 2 tablespoonshoney – or maple syrup
  • 1 tablespoonbalsamic vinegar
  • 4 ozgoat cheese – crumbled
  • 1/2 cupdried cranberries – for garnish
  • 1 tablespoonfresh parsley – chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast for 25–30 minutes, stirring halfway, until fork-tender and caramelized.
  5. Meanwhile, combine cranberry juice, chopped cranberries, honey, and balsamic vinegar in a small saucepan.
  6. Simmer over medium heat for 8–10 minutes until slightly thickened.
  7. Remove from heat and set aside.
  8. Transfer roasted vegetables to a large bowl and drizzle with the cranberry glaze.
  9. Toss gently to coat and top with crumbled goat cheese and extra dried cranberries.
  10. Sprinkle with chopped parsley and serve warm.

Notes

Use maple syrup instead of honey for a richer sweetness.
Feta or blue cheese can be used in place of goat cheese.
To enhance flavor, roast vegetables until golden brown and slightly crispy.
Fresh or frozen cranberries can replace dried ones in the glaze.

Nutrition

Find it online: https://www.delicetreats.com/cranberry-glazed-roasted-butternut-squash-salad-recipe/