Cranberry-Glazed Roasted Butternut Squash Salad That's Irresistible

This Cranberry-Glazed Roasted Butternut Squash Salad features roasted squash, sweet potatoes, and Brussels sprouts, topped with a tangy cranberry glaze. Perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 medium Butternut Squash Provides a sweet and creamy texture; substitution: Pumpkin can be used as an alternative.
1 cup Brussels Sprouts Adds a nutty flavor and crunchy texture when roasted; use fresh for best results; frozen can be substituted in a pinch.
2 medium Sweet Potatoes Contributes sweetness and a hearty texture; substitution: Regular potatoes can be used but will alter the flavor.
2 tablespoons Olive Oil Enhances flavors and adds moisture when roasting; substitution: Avocado oil or melted coconut oil works well too.
to taste Salt Essential for seasoning; adjust to taste based on preference.
to taste Pepper Essential for seasoning; adjust to taste based on preference.

For the Glaze

1 cup Cranberry Juice Adds sweetness and tartness; note: Use 100% juice for the best flavor.
1/2 cup Dried Cranberries Enhances sweetness and texture; chopped fresh cranberries could also be used, though sweetness may vary.
1/4 cup Honey or Maple Syrup Sweetens the glaze; either can be used based on dietary preferences.
2 tablespoons Balsamic Vinegar Provides the acidity needed for balance; substitution: Red wine vinegar can be used for a different taste.

For the Garnish

1/2 cup Goat Cheese Offers a creamy and tangy element; substitution: Feta or blue cheese can replace goat cheese.
2 tablespoons Fresh Parsley Adds color and freshness; can be omitted if not available.

Equipment

Oven
Mixing Bowl
Baking sheet
Saucepan

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes. Drizzle with olive oil, and season generously with salt, pepper, and dried thyme. Toss everything together until well-coated.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring gently halfway through.
In a small saucepan, combine cranberry juice, chopped dried cranberries, honey or maple syrup, and balsamic vinegar. Bring to a simmer over medium heat for 8-10 minutes until it thickens slightly.
Remove the glaze from heat and let it cool for a few moments to thicken further.
In a large serving bowl, transfer the roasted vegetables. Drizzle the cranberry glaze over the top while it’s still warm and gently toss together.
Sprinkle crumbled goat cheese and more dried cranberries on top.
Garnish with freshly chopped parsley.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 250mgPotassium: 750mgFiber: 8gSugar: 12gVitamin A: 16000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. If you’d like to freeze, store the roasted vegetables without the glaze for up to 2 months. Add the glaze right before serving.

Tried this recipe?

Let us know how it was!