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Cranberry-Glazed Roasted Butternut Squash Salad

Cranberry-Glazed Roasted Butternut Squash Salad Recipe
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Looking for a heartwarming dish that embodies the spirit of cozy fall evenings? Look no further than this Cranberry-Glazed Roasted Butternut Squash Salad Recipe. This vibrant medley of roasted butternut squash, Brussels sprouts, and sweet potatoes is drizzled with a tangy cranberry glaze, making it more than just a salad—it’s a festive feast on a plate! Perfect for busy weeknights or special gatherings, this recipe is not only delicious but also incredibly easy to prepare. With minimal effort, you can enjoy seasonal produce while impressing your guests with delightful flavors and beautiful presentation.

Ingredients

Scale
  • 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
  • ½ cup cranberry juice (100% juice)
  • ¼ cup dried cranberries (finely chopped)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash, Brussels sprouts, sweet potatoes, olive oil, salt, pepper, and thyme. Toss well.
  3. Spread the vegetable mixture on a baking sheet in a single layer and roast for 25–30 minutes until fork-tender and caramelized.
  4. Meanwhile, prepare the cranberry glaze by simmering cranberry juice, chopped cranberries, honey (or maple syrup), and balsamic vinegar in a saucepan over medium heat for about 8–10 minutes until slightly thickened.
  5. Once vegetables are roasted, transfer them to a large bowl, drizzle with the cranberry glaze, and toss gently to combine.
  6. Top with crumbled goat cheese and extra dried cranberries if desired.

Nutrition

Find it online: https://isabellacooks.com/cranberry-glazed-roasted-butternut-squash-salad-recipe/