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

I still remember the first cool autumn evening I tried this Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad — the house smelled like maple and warm spice, and I stirred the glaze with one hand while the kids argued about whose turn it was to set the table. If you’ve ever worried that gluten-free cooking needs to be complicated or perfect, I promise this recipe is different: it’s forgiving, quietly elegant, and full of texture that holds up even when life gets in the way. I often pair the salad with a simple grain-free bowl like my sweet potato breakfast bowl on busy mornings, and the same relaxed approach works here — a little roasting, a quick simmered glaze, and you’re ready to share something that feels like home.

A Quick Look at This Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad Recipe

This Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad blends roasted squash and sweet potatoes with caramelized Brussels sprouts and a tangy-sweet cranberry glaze. Butternut squash and sweet potatoes give it a cozy, silky sweetness, while the cranberry glaze brings bright balance. It’s comforting, simple to pull together, and the textures stay reliable from the oven to the table — perfect for everyday gluten-free meals or a relaxed holiday side. Keep reading to learn small tips that make this salad sing without fuss.

Ingredients You’ll Need for Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Below I walk through what you’ll need, what’s optional, and a few quick swaps so you can adapt the dish to what’s in your pantry.

Essentials

Trusted gluten-free essentials

1 small butternut squash, peeled and cubed (about 3–4 cups) — tender and sweet once roasted.
1 lb Brussels sprouts, trimmed and halved — they caramelize beautifully and add a crunchy, toasty note.
2 medium sweet potatoes, peeled and cubed — offer creaminess and balance the tang of cranberries.
3 tablespoons olive oil — for roasting; you can use avocado oil if you prefer.
Salt and pepper, to taste — simple seasoning that brings out the vegetables’ natural flavors.
1 teaspoon dried thyme — a warm, earthy herb that pairs well with squash and sweet potato.
1/2 cup cranberry juice — unsweetened or 100% juice works best for controlled sweetness.
1/4 cup dried cranberries — these cook into the glaze and soften for pockets of chew.
2 tablespoons honey or maple syrup — choose maple syrup for a vegan option; both are gluten-free.
1 tablespoon balsamic vinegar — adds acidity and depth to the glaze.
4 oz goat cheese, crumbled — creamy, tangy finish that contrasts the sweetness.
1/2 cup dried cranberries for garnish — for color and extra chew if you like.

Optional Add-ons

Simple extras that add comfort or flavor

1 tablespoon fresh parsley, chopped — for a fresh, herbaceous touch.
Nuts such as walnuts or pecans, roughly chopped — toasted, they add crunch and warmth.
Spinach or arugula — serve the warm roasted vegetables on a bed of greens for a lighter salad.
A squeeze of lemon juice — brightens flavors just before serving.

All of the items above are naturally gluten-free; just check labels on packaged items (dried cranberries, goat cheese) if you have brand-specific concerns.

Substitutions and Shortcuts

Home-cook friendly swaps that keep things easy

If you don’t have butternut squash: use kabocha or a similar sweet winter squash — just adjust cube size so everything roasts evenly.
Brussels sprouts swap: use halved baby Brussels or replace them with thinly sliced cabbage for a different texture.
Sweet potato alternatives: regular potatoes will work but won’t have the same sweetness; toss in a little extra thyme.
Short on time: roast everything on two sheet pans or at a slightly higher temperature (425°F) for 20–25 minutes—watch closely so nothing burns.
Glaze shortcut: if you’re in a rush, stir 2 tablespoons of cranberry jam with 1 tablespoon balsamic and a splash of water until loose and warm — it’s sweeter but still tasty.
Cheese-free option: replace goat cheese with a sprinkle of toasted pumpkin seeds or a dairy-free soft cheese for a vegan approach.

All of these swaps keep the recipe gluten-free and approachable. I’ll remind you gently in the steps that exact precision isn’t required — the salad is forgiving.

How to Make Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad Step-by-Step

I like to think of this as three relaxed parts: prep the vegetables, roast until happy and caramelized, then make a small, glossy glaze and bring everything together. I’ll guide you through each step so it feels calm and doable.

Preheat and prep your pan
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a well-seasoned sheet pan. A lined pan makes cleanup easier and helps prevent sticking.
- Give the oven time to fully heat; a hot oven helps the vegetables caramelize instead of steam.
Chop and season the vegetables
- Peel and cube the butternut squash into roughly 1-inch pieces so they roast evenly.
- Peel and cube the sweet potatoes to a similar size. If your sweet potatoes are very large, cut into slightly larger chunks so everything finishes together.
- Trim the Brussels sprouts and cut in half through the stem. If any are much larger, quarter them so the sizes are consistent.
- In a large bowl, toss the squash, sweet potatoes, and Brussels sprouts with 3 tablespoons olive oil, 1 teaspoon dried thyme, and a generous pinch of salt and pepper. Make sure each piece is lightly coated — you want flavor on the surface so they brown nicely.
Roast the vegetables
- Spread the vegetables in a single layer on the prepared baking sheet. Space matters — don’t pile them up, or they’ll steam. If needed, use two sheets and rotate them halfway through.
- Roast for 25–30 minutes, turning once halfway through. Look for golden edges and caramelized spots — that deep color is flavor. A few darker bits are delicious, so don’t worry about perfection. If a few pieces are softer sooner, you can remove them early and return the rest to the oven.
Make the cranberry glaze while the vegetables roast
- In a small saucepan over medium heat combine 1/2 cup cranberry juice, 1/4 cup dried cranberries, 2 tablespoons honey or maple syrup, and 1 tablespoon balsamic vinegar. Stir to combine.
- Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally. The dried cranberries will plump and help thicken the glaze. You’re aiming for a glossy, slightly syrupy consistency — it should coat the back of a spoon. If it seems too thick, add a splash of water; if too thin, simmer a minute longer.
- Taste and adjust: if it’s too tart, add a bit more honey or maple syrup; if too sweet, add a tiny splash more balsamic or a squeeze of lemon.
Combine and finish the salad
- Transfer the roasted vegetables to a large serving bowl. Drizzle the cranberry glaze over them — start with a little, toss gently, and add more until everything has a light sheen. You want balance so the glaze highlights rather than overwhelms.
- Crumble 4 oz goat cheese over the warm vegetables so it softens into little pockets of creaminess. Sprinkle the remaining 1/2 cup dried cranberries for color and chew. If you’re using nuts, parsley, or greens, add them now. A squeeze of lemon right before serving brightens the whole dish.
Serve and enjoy
- Serve warm or at room temperature. If you’ve put the vegetables on a bed of spinach or arugula, toss gently just before serving so the greens wilt slightly but remain bright.
- Leftovers keep well in the fridge for 3–4 days; reheat gently so the goat cheese stays soft and the glaze doesn’t harden.

A few comforting notes: I rarely measure the glaze to the last drop — a little more or less maple syrup won’t ruin anything. Roasting times vary by oven and dice size, so rely on sight and touch: fork-tender with caramelized edges is the goal.

Common Mistakes to Avoid

Cooking at home is learning with warm hands and imperfect timing — mistakes are part of that cozy journey. Below are common missteps I see and how to gently avoid them so your Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad comes out well every time.

Mistake 1: Dry or mealy vegetables

This often happens when pieces are too small or over-roasted. Cut vegetables into uniform, 1-inch-ish pieces so they cook evenly, and pull the pan once you see good caramelization and they’re fork-tender. If you notice dryness, a quick toss with a little extra olive oil or a splash of the remaining warm glaze before serving brings them back to life.

Mistake 2: Over-mixing or under-seasoning

Tossing the vegetables too vigorously during roasting can break them up. Stir gently when you turn them halfway, and season in layers: a good pinch of salt before roasting and a light taste-test after glazing helps the flavors sing. Don’t be shy with finishing salt — it makes the sweet and tangy elements pop.

Mistake 3: Ingredient substitutions without adjusting cooking

Swapping an ingredient is fine, but be mindful of cooking differences. For example, regular potatoes take longer than sweet potatoes; cabbage will crisp differently than Brussels sprouts. If you substitute, adjust roast time and check textures as you go. A little patience pays off.

Serving Suggestions for Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

This salad is a cozy crowd-pleaser that works as a main-ish side or a centerpiece for a relaxed meal. I often serve it with something simple and warming so the flavors complement without competing.

I like to pair it with roasted or simply grilled chicken for family dinners, or serve it over a bed of greens for a lighter meal. For a vegetarian spread, add toasted nuts and a warm grain-free loaf.

Comfort-style gluten-free sides

Serve this salad alongside a bowl of creamy polenta or a skillet of garlicky sautéed greens. The balance between sweet-roasted vegetables and a savory side creates a homey plate that everyone can tuck into without fuss.

Everyday family meals

Make it the star of a relaxed weeknight: add a tray of baked white fish or a skillet of herbed lentils, and you have an easy, balanced dinner. The textures hold up well, so kids and adults alike can enjoy leftovers the next day without sogginess.

Casual, stress-free serving ideas

Serve warm over baby spinach or arugula and let guests help themselves to nuts and extra goat cheese. Or bring it to brunch with crustless quiches or frittatas for a seasonal spread — it’s one of those dishes that looks festive without needing a lot of fuss.

Conclusion

I love how reliably comforting this Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad is — it’s the kind of recipe I turn to when I want food that feels nourishing but not fussy. It’s forgiving, friendly to gluten-free kitchens, and flexible enough to fit weeknight dinners or relaxed holiday tables. If you’d like a slightly different take or inspiration for similar roasted-vegetable salads, I found a lovely reference with a similar feel at Roasted Butternut Squash and Brussels Sprouts – Cooking For My Soul. Make it once and you’ll see how easily it becomes one of those dishes you come back to.

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

Can I make Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad ahead of time?

Yes — you can roast the vegetables and make the glaze a few hours ahead. Keep the glaze separate and drizzle just before serving so the texture stays bright. Store components in airtight containers in the fridge and rewarm gently.

Is Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad suitable for a vegan diet?

The base recipe is easily vegan if you use maple syrup instead of honey and skip or replace the goat cheese with a vegan soft cheese or toasted seeds. The vegetables and glaze are naturally vegan-friendly.

How can I prevent Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad from becoming too mushy?

Cut vegetables into even pieces and roast in a single layer so they brown instead of steam. Remove any very tender pieces early if needed. A short, high-heat roast gives the best caramelization and texture.

Can I freeze Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad?

I don’t recommend freezing once dressed with the glaze and goat cheese — the textures change. You can freeze plain roasted vegetables (blanched slightly first for best results) and make the glaze fresh when you’re ready.

How can I adjust sweetness and tartness in Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad?

Taste the glaze as you simmer. Add more maple syrup or honey to increase sweetness, or a touch more balsamic or a squeeze of lemon for acidity. Small adjustments let you tailor the balance to your family’s preference.

Enjoy this cozy, gluten-free recipe — it’s the kind of dish I make when I want something that feels like a warm hug from the oven.