Description
This warm, colorful salad brings together the earthy sweetness of roasted butternut squash and sweet potatoes with caramelized Brussels sprouts, all drizzled with a tangy cranberry glaze. It’s a perfect side dish for fall and holiday meals—or a hearty vegetarian main.
Ingredients
For the roasted vegetables:
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2 cups butternut squash, peeled and cubed
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2 cups Brussels sprouts, halved
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2 cups sweet potato, peeled and cubed
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2 tbsp olive oil
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Salt and pepper to taste
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½ tsp garlic powder
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½ tsp smoked paprika (optional)
For the cranberry glaze:
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1 cup fresh or frozen cranberries
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½ cup orange juice
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2 tbsp maple syrup or honey
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1 tbsp balsamic vinegar
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Pinch of salt
Optional toppings:
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¼ cup chopped pecans or walnuts
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¼ cup dried cranberries
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Crumbled feta or goat cheese (optional)
Instructions
1️⃣ Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2️⃣ Prepare vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
3️⃣ Roast: Spread the vegetables evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
4️⃣ Make the glaze: While the veggies roast, combine cranberries, orange juice, maple syrup, balsamic vinegar, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
5️⃣ Assemble the salad: Transfer the roasted vegetables to a large bowl or platter. Drizzle with the cranberry glaze and gently toss to coat.
6️⃣ Garnish and serve: Top with chopped nuts, dried cranberries, and cheese if using. Serve warm or at room temperature.
Notes
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This salad can be made a few hours ahead—just wait to add the glaze until serving.
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Add quinoa or farro for a complete meal.
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The cranberry glaze also pairs beautifully with roasted meats.
- Prep Time: 15 min
- Cook Time: 30 min