Cranberry-Glazed Roasted Butternut Squash Salad Recipe
Welcome to a delicious new take on fall flavors with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Whether you’re looking to add more seasonal vegetables to your meals or want something cozy and nutritious, this roasted veggie salad delivers a balance of sweet and savory that’s hard to resist. The tangy cranberry glaze paired with creamy goat cheese and extra cranberries makes it the perfect fall salad. Let’s dive into the details of this fall-inspired salad recipe!
Ingredients
For the Roasted Vegetables:
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- 1 small butternut squash – peeled and cube
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- 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 use fresh thyme for extra fragrance
For the Cranberry Glaze:
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- 1/2 cup cranberry juice – 100% juice for a pure, tart flavor
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- 1/4 cup dried cranberries – finely chopped
- 2 tablespoons honey – or maple syrup for a richer sweetness
- 1 tablespoon balsamic vinegar – to balance the sweetness
For the Finishing Touch:
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- 4 oz goat cheese – crumbled
- 1/2 cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped, optional for garnish
Feel free to substitute based on your preferences. For instance, feta can replace goat cheese, and maple syrup can stand in for honey.
Instructions
