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Cranberry-glazed roasted butternut squash salad with Brussels sprouts and sweet potatoes

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

A comforting salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with a tangy cranberry glaze. Perfect for gluten-free meals or a relaxed holiday side.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 small butternut squash, peeled and cubed about 3–4 cups
  • 1 lb Brussels sprouts, trimmed and halved caramelizes beautifully
  • 2 medium sweet potatoes, peeled and cubed offers creaminess
  • 3 tablespoons olive oil for roasting
  • Salt and pepper, to taste simple seasoning
  • 1 teaspoon dried thyme warm, earthy herb
  • 1/2 cup cranberry juice unsweetened or 100% juice
  • 1/4 cup dried cranberries for the glaze
  • 2 tablespoons honey or maple syrup maple for vegan option
  • 1 tablespoon balsamic vinegar adds acidity
  • 4 oz goat cheese, crumbled creamy, tangy finish
  • 1/2 cup dried cranberries for garnish for color and chew
Optional Add-ons
  • 1 tablespoon fresh parsley, chopped for a fresh touch
  • Nuts such as walnuts or pecans, roughly chopped adds crunch
  • Spinach or arugula for a lighter salad
  • A squeeze of lemon juice brightens flavors

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash and sweet potatoes into roughly 1-inch pieces.
  3. Trim and halve the Brussels sprouts, cutting any larger ones into quarters.
  4. In a large bowl, toss the vegetables with olive oil, dried thyme, and salt and pepper.
Roasting
  1. Spread the vegetables in a single layer on the prepared baking sheet.
  2. Roast for 25–30 minutes, turning once halfway through, until golden and caramelized.
Cranberry Glaze
  1. In a small saucepan, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar.
  2. Bring to a gentle simmer and cook for 8–10 minutes until the glaze thickens.
  3. Taste and adjust sweetness or acidity as needed.
Combine and Serve
  1. Transfer the roasted vegetables to a serving bowl and drizzle the cranberry glaze over them.
  2. Crumble goat cheese over the top and add remaining dried cranberries and optional add-ins.
  3. Serve warm or at room temperature.

Notes

Leftovers keep well in the fridge for 3–4 days. Reheat gently.