This colorful roasted vegetable salad combines sweet butternut squash, hearty sweet potatoes, crispy Brussels sprouts, and tangy dried cranberries in one comforting dish. Finished with creamy feta or goat cheese and a rich cranberry glaze, this recipe is perfect for a cozy lunch, holiday side dish, or light dinner. The balance of sweet, savory, and slightly tart flavors makes every bite satisfying and delicious.

Why You’ll Love This Recipe

• Easy to prepare with simple ingredients
• Perfect balance of sweet and savory flavors
• Great for holiday gatherings or meal prep
• Packed with colorful vegetables and texture
• Naturally vegetarian and easy to customize
• Delicious served warm or chilled
• Roasting brings out rich caramelized flavors
• The cranberry glaze adds a festive touch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butternut squash, peeled and cubed

1 cup sweet potato, peeled and cubed

1 cup Brussels sprouts, trimmed and halved

¼ cup dried cranberries

¼ cup feta cheese or goat cheese, cubed or crumbled

2 tablespoons olive oil

2 tablespoons cranberry glaze or balsamic glaze

½ teaspoon salt

¼ teaspoon black pepper

Optional garnish:

1 tablespoon chopped pecans or walnuts

1 teaspoon fresh parsley, chopped

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the cubed butternut squash, sweet potato, and halved Brussels sprouts. Drizzle with olive oil and season with salt and black pepper. Toss everything together until the vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking to ensure even browning. The vegetables should become tender and slightly caramelized around the edges.

Remove the baking sheet from the oven and allow the vegetables to cool slightly for about 5 minutes.

Transfer the roasted vegetables to a large serving bowl. Add the dried cranberries and feta or goat cheese.

Drizzle the cranberry glaze or balsamic glaze over the salad. Toss gently to combine without breaking the cheese too much.

If desired, sprinkle chopped pecans or walnuts and fresh parsley on top for extra crunch and flavor.

Serve warm as a side dish or enjoy it as a light vegetarian main course.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 220 calories per serving

Variations

Add protein by mixing in grilled chicken, roasted chickpeas, or quinoa for a more filling meal.

Swap the feta cheese with blue cheese for a stronger flavor or use dairy-free cheese for a vegan option.

Use maple syrup mixed with balsamic vinegar if cranberry glaze is unavailable. This creates a similar sweet and tangy finish.

Try adding sliced apples or pomegranate seeds for extra freshness and sweetness.

For more crunch, add toasted sunflower seeds, pumpkin seeds, or almonds before serving.

You can also include baby spinach or arugula to turn this into a larger salad with leafy greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best texture, keep the glaze separate until serving if preparing ahead of time.

Reheat the roasted vegetables in a 350°F (175°C) oven for about 10 minutes or warm them gently in a skillet over medium heat.

This salad can also be enjoyed cold straight from the refrigerator, making it ideal for meal prep lunches.

Avoid microwaving the cheese for too long, as it may become overly soft.

FAQs

Can I make this salad ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the refrigerator. Add the cheese and glaze just before serving.

Can I use frozen butternut squash?

Yes, frozen butternut squash works well. Roast it directly from frozen, though you may need a few extra minutes of cooking time.

What can I use instead of Brussels sprouts?

Broccoli, cauliflower, or zucchini are great substitutes if you do not enjoy Brussels sprouts.

Is this salad served warm or cold?

It can be served either warm or chilled depending on your preference.

Can I make this recipe vegan?

Yes, simply omit the cheese or replace it with a plant-based alternative.

What type of glaze works best?

Cranberry glaze adds a festive sweetness, but balsamic glaze is equally delicious and easier to find.

How do I prevent soggy roasted vegetables?

Spread the vegetables in a single layer and avoid overcrowding the baking sheet.

Can I add grains to this salad?

Absolutely. Cooked quinoa, couscous, or farro pair beautifully with these roasted vegetables.

What cheese pairs best with this recipe?

Feta and goat cheese both work wonderfully because their tangy flavor balances the sweetness of the vegetables and cranberries.

Is this recipe healthy?

Yes, it is packed with vegetables, fiber, and healthy fats while remaining relatively light and nutritious.

Conclusion

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad is a flavorful and comforting dish that fits beautifully into weeknight dinners, holiday menus, or healthy meal prep plans. The roasted vegetables develop deep caramelized flavor while the dried cranberries and creamy cheese create a delicious contrast in every bite. Easy to customize and simple to prepare, this salad is sure to become a favorite for any season.

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