This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese** is a vibrant, flavorful dish perfect for fall or holiday gatherings. It combines roasted vegetables with a sweet-tart cranberry glaze, tangy goat cheese, and crunchy nuts for a delightful mix of textures and flavors.
Cranberry-Glazed Roasted Vegetable Salad Recipe
Ingredients
- For the roasted vegetables:
– 1 small butternut squash, peeled and cubed (about 2 cups)
– 1 large sweet potato, peeled and cubed (about 2 cups)
– 2 cups Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika (optional) - For the cranberry glaze:
– 1 cup fresh or frozen cranberries
– 1/4 cup maple syrup or honey
– 2 tbsp balsamic vinegar
– 1/4 cup water
– 1 tbsp orange zest (optional) - For the salad:
– 4 cups mixed greens (arugula, spinach, or kale work well)
– 1/2 cup dried cranberries
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts, toasted - For the dressing (optional):
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tsp honey
– Salt and pepper, to taste
Instructions
1. Roast the vegetables:
– Preheat the oven to 400°F (200°C).
– In a large bowl, toss the butternut squash, sweet potato, and Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
– Spread the vegetables evenly on a large baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. Make the cranberry glaze:
– In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, water, and orange zest (if using).
– Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
3. Prepare the salad:
– In a large serving bowl, arrange the mixed greens.
– Top with the roasted vegetables, dried cranberries, crumbled goat cheese, and toasted nuts.
4. Make the dressing (optional):
– In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake well to emulsify.
5. Assemble and serve:
– Drizzle the cranberry glaze over the roasted vegetables and salad.
– Add the dressing (if using) and gently toss to combine.
– Serve warm or at room temperature.
This salad is a showstopper with its sweet, savory, and tangy flavors. It’s perfect as a side dish or even a light main course. Enjoy! 
