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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad

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A colorful roasted vegetable salad featuring caramelized butternut squash, sweet potatoes, Brussels sprouts, dried cranberries, and creamy feta or goat cheese finished with a sweet and tangy cranberry glaze.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup butternut squash, peeled and cubed
  • 1 cup sweet potato, peeled and cubed
  • 1 cup Brussels sprouts, trimmed and halved
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese or goat cheese, cubed or crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons cranberry glaze or balsamic glaze
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped pecans or walnuts (optional)
  • 1 teaspoon fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the butternut squash, sweet potato, and Brussels sprouts.
  3. Drizzle the vegetables with olive oil and season with salt and black pepper. Toss well to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
  6. Remove the vegetables from the oven and let cool slightly for about 5 minutes.
  7. Transfer the roasted vegetables to a serving bowl and add the dried cranberries and feta or goat cheese.
  8. Drizzle the cranberry glaze or balsamic glaze over the salad and toss gently.
  9. Garnish with chopped pecans or walnuts and fresh parsley if desired.
  10. Serve warm or chilled.

Notes

  • Spread vegetables evenly on the baking sheet to prevent steaming.
  • Maple syrup mixed with balsamic vinegar can replace cranberry glaze.
  • Add cooked quinoa or chickpeas for extra protein and texture.
  • This salad tastes delicious both warm and cold.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-sweet-potato-salad/