Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

Why You’ll Love This Recipe

I like this salad because it feels hearty enough to be a main dish but also works beautifully as a festive side. The roasted vegetables get caramelized and tender, while the cranberry glaze adds a bright, tangy sweetness. I enjoy how the goat cheese melts slightly into the warm vegetables, creating a creamy contrast. It’s a dish that feels both comforting and elegant, making it ideal for holiday meals or weeknight dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Roasted Vegetables:
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

For the Cranberry Glaze:
1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

For the Finishing Touch:
4 oz goat cheese, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

Directions

1. I preheat the oven to 400°F (200°C).

2. In a large bowl, I toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until everything is evenly coated.

3. I spread the vegetables on a large baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.

4. While the vegetables roast, I prepare the glaze by combining cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.

5. I bring the mixture to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until it thickens into a glaze.

6. Once the vegetables are done, I transfer them to a large serving bowl.

7. I drizzle the cranberry glaze over the vegetables and gently toss to coat.

8. I finish by sprinkling crumbled goat cheese, extra dried cranberries, and parsley on top before serving warm.

Servings and Timing

This recipe makes about 4–6 servings. It takes roughly 15 minutes to prepare, 30 minutes to roast, and about 45 minutes total to bring everything together.

Variations

I sometimes add toasted nuts like pecans or walnuts for crunch. If I want more greens, I toss the roasted vegetables with a handful of arugula before adding the glaze. For a vegan option, I replace the goat cheese with a dairy-free alternative or simply skip it. To change the flavor, I swap balsamic vinegar with apple cider vinegar for a slightly different tang.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spread the vegetables on a baking sheet and warm them in the oven at 350°F until heated through. The glaze and toppings can be added again just before serving to refresh the flavors.

FAQs

Can I make this salad ahead of time?

Yes, I often roast the vegetables and make the glaze ahead, then reheat and assemble everything just before serving.

Can I use fresh cranberries in the glaze?

Yes, I can replace dried cranberries with fresh ones, but I usually add a little extra honey or maple syrup to balance the tartness.

What cheese works well instead of goat cheese?

I like using feta for a saltier flavor or blue cheese for something bolder.

Can I serve this salad cold?

Yes, I sometimes enjoy it chilled as a make-ahead salad, though I prefer it warm for the best texture and flavor.

How do I keep the vegetables from getting mushy?

I make sure to spread them in a single layer on the baking sheet so they roast instead of steaming.

Can I add protein to make it a full meal?

Yes, I like adding roasted chicken, quinoa, or chickpeas to make it more filling.

What nuts pair best with this salad?

Pecans and walnuts are my go-to, but almonds also work nicely.

Can I use frozen vegetables instead of fresh?

I prefer fresh for the best texture, but frozen can work if I roast them a little longer to reduce moisture.

Can I substitute the glaze with store-bought cranberry sauce?

Yes, I can thin out cranberry sauce with a bit of vinegar or juice to make a quick glaze.

How do I prevent the glaze from becoming too thick?

I keep an eye on it while simmering and add a splash of water or juice if it reduces too much.

Conclusion

This cranberry-glazed roasted butternut squash, Brussels sprouts, and sweet potato salad is one of my favorite fall dishes because it brings together sweet, savory, and tangy flavors in every bite. I love how versatile it is, whether I serve it warm as a side dish, chilled as a salad, or bulked up into a main course. It’s colorful, festive, and always a hit at the table.