The Cranberry-Glazed Roasted Butternut Squash Salad is a delightful fusion of flavors that captures the essence of fall in every bite. This dish, featuring tender butternut squash, earthy Brussels sprouts, and sweet sweet potatoes, is not just visually appealing; it’s a salve for the soul. The vibrant colors and textures of the vegetables are beautifully complemented by a tangy cranberry glaze that perfectly balances sweetness and acidity. Whether you’re looking for a tasty side dish for Thanksgiving, a cozy dinner, or simply a way to enjoy your veggies, this salad ticks all the boxes.
In addition to its mouthwatering flavor, this Cranberry-Glazed Roasted Butternut Squash Salad is vegetarian-friendly, making it an excellent choice for gatherings that include various dietary preferences. Made with wholesome ingredients like fresh vegetables, cranberries, and creamy goat cheese, it provides a nutritious boost. The steps to prepare the dish are straightforward and require minimal cooking skills, allowing you to focus more on enjoying the moment rather than stressing over complicated preparation. Imagine serving this warm salad, it’s like a hug on a plate!
Why You’ll Love This Cranberry-Glazed Roasted Butternut Squash Salad
- Flavorful and Balanced: The combination of sweetness from the sweet potatoes and honey, acidity from the cranberry juice and balsamic vinegar, and creaminess from the goat cheese creates a delicious balance that will please any palate.
- Seasonal Ingredients: This salad’s ingredients are perfect for fall and winter, allowing you to enjoy seasonal produce at its finest.
- Easy to Prepare: With a straightforward preparation process and minimal cooking time, this dish is perfect for weeknight dinners or holiday feasts.
- Versatile: This salad can easily be scaled up for gatherings or adjusted with different ingredients based on what you have on hand.
- Colorful Presentation: The vibrant colors of the squash, Brussels sprouts, and cranberry glaze make this dish visually appealing on any table.
Preparation Phase & Tools to Use
Before diving into the cooking, it’s essential to prepare your kitchen and gather all necessary tools to ensure a seamless cooking experience. Start by preheating your oven to 400°F (200°C) so that it’s ready when you are. You’ll need a spacious cutting board and a sharp knife for chopping the butternut squash, sweet potatoes, and Brussels sprouts. A large mixing bowl will also be handy for tossing the vegetables with olive oil and seasonings.
For roasting the veggies, a large baking sheet works best. Ensure it is lined with parchment paper or sprayed lightly with cooking oil to prevent sticking. While the vegetables roast, you will also need a small saucepan for making the cranberry glaze. Once you have everything set up, you will discover just how enjoyable making this salad can be!
Ingredients
- 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 – or fresh thyme
- 1/2 cup cranberry juice – 100% juice
- 1/4 cup dried cranberries – finely chopped
- 2 tablespoons honey – or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese – crumbled
- 1/2 cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped (optional)
Instructions
Step 1: Preheat the Oven
Start your culinary adventure by preheating your oven to a toasty 400°F (200°C). This temperature is essential for achieving perfectly roasted veggies that are tender on the inside and crisp on the outside.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine your cubed butternut squash, Brussels sprouts, and sweet potatoes. Drizzle them with olive oil, then season generously with salt, pepper, and dried thyme. Toss everything together until the vegetables are well-coated in the olive oil and seasonings. This step is crucial, as the oil helps to caramelize the veggies during roasting, enhancing their natural sweetness.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large baking sheet. For optimal roasting, avoid crowding the pan, as this can lead to steaming instead of caramelizing. Roast your veggies in the preheated oven for 25–30 minutes, but be sure to stir them halfway through cooking to ensure even browning. You’ll know they are done when they’re fork-tender and have developed a beautiful golden-brown color.
Step 4: Make the Cranberry Glaze
While your vegetables are roasting, it’s time to make the delicious cranberry glaze. In a small saucepan over medium heat, combine the cranberry juice, finely chopped dried cranberries, honey (or maple syrup), and balsamic vinegar. Let this mixture come to a gentle simmer and cook for 8–10 minutes, allowing it to thicken slightly. This glaze adds a tantalizing touch to your salad, enhancing both flavor and presentation.
Step 5: Combine and Serve
Once the vegetables are roasted to perfection, transfer them to a large bowl and drizzle the cranberry glaze over the top. Gently toss everything to ensure every piece is coated in that flavorful glaze. Finally, sprinkle crumbled goat cheese and additional dried cranberries on top for that final touch. If you desire, finish with a sprinkle of fresh parsley for color and freshness. Serve your warm salad and watch as everyone at the table digs in with glee!
Variations
- Protein: Add shredded chicken or chickpeas for a protein boost; this adds depth and makes the dish heartier for a main course.
- Vegetables: Feel free to swap out Brussels sprouts with kale or spinach, depending on your preference. Carrots can also be a sweet and colorful addition!
- Spices: For extra warmth, consider adding spices like cinnamon or nutmeg to your roasting vegetables or glaze.
Cooking Notes
- Make sure to check the doneness of the vegetables routinely to avoid overcooking.
- If you want a thicker glaze, simmer it longer or reduce the heat to avoid burning.
Serving Suggestions
- Pair this salad with a crisp green salad for a complete meal.
- This dish is also excellent served alongside roasted meats like turkey or chicken.
Tips
- Always taste and adjust seasoning before serving; sometimes, a dash more salt or pepper can enhance the overall flavor.
- Use fresh herbs for garnish to bring a burst of color and added freshness to your dish.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 6g
- Sodium: 400mg
FAQs
Can I prepare this salad ahead of time?
Yes, you can roast the vegetables and make the glaze ahead of time. Just reheat the vegetables in the oven before serving.
What can I substitute for goat cheese?
If you’re not a fan of goat cheese, feta or creamy mozzarella would work as a wonderful substitute!
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It is great as a cold salad too!
Can I freeze this salad?
While freezing isn’t ideal due to the texture of the vegetables, you can freeze the roasted vegetables separately and reheat them as needed.
Conclusion
The Cranberry-Glazed Roasted Butternut Squash Salad is not only a feast for the taste buds but also a visually stunning addition to any meal. Its harmonious blend of flavors will surely satisfy your guests and family alike. We encourage you to give this recipe a try and experience the delightful balance of sweet and savory for yourself. Whether for a holiday feast or a cozy dinner at home, this salad is bound to become a beloved staple in your kitchen. Let us know how you enjoyed it or if you tried any of the variations we suggested. Happy cooking!
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Cranberry-Glazed Roasted Butternut Squash Salad
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A delightful fusion of flavors capturing the essence of fall.
Ingredients
- 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 – or fresh thyme
- 1/2 cup cranberry juice – 100% juice
- 1/4 cup dried cranberries – finely chopped
- 2 tablespoons honey – or maple syrup
- 1 tablespoon balsamic vinegar
- 4 oz goat cheese – crumbled
- 1/2 cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped (optional)
Instructions
- Start your culinary adventure by preheating your oven to a toasty 400°F (200°C). This temperature is essential for achieving perfectly roasted veggies that are tender on the inside and crisp on the outside.
- In a large mixing bowl, combine your cubed butternut squash, Brussels sprouts, and sweet potatoes. Drizzle them with olive oil, then season generously with salt, pepper, and dried thyme. Toss everything together until the vegetables are well-coated in the olive oil and seasonings. This step is crucial, as the oil helps to caramelize the veggies during roasting, enhancing their natural sweetness.
- Spread the seasoned vegetables in a single layer on a large baking sheet. For optimal roasting, avoid crowding the pan, as this can lead to steaming instead of caramelizing. Roast your veggies in the preheated oven for 25–30 minutes, but be sure to stir them halfway through cooking to ensure even browning. You’ll know they are done when they’re fork-tender and have developed a beautiful golden-brown color.
- While your vegetables are roasting, it’s time to make the delicious cranberry glaze. In a small saucepan over medium heat, combine the cranberry juice, finely chopped dried cranberries, honey (or maple syrup), and balsamic vinegar. Let this mixture come to a gentle simmer and cook for 8–10 minutes, allowing it to thicken slightly. This glaze adds a tantalizing touch to your salad, enhancing both flavor and presentation.
- Once the vegetables are roasted to perfection, transfer them to a large bowl and drizzle the cranberry glaze over the top. Gently toss everything to ensure every piece is coated in that flavorful glaze. Finally, sprinkle crumbled goat cheese and additional dried cranberries on top for that final touch. If you desire, finish with a sprinkle of fresh parsley for color and freshness. Serve your warm salad and watch as everyone at the table digs in with glee!
Notes
Make sure to check the doneness of the vegetables routinely to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 6 g