Vivid Cranberry-Glazed Roast Veggie Salad Recipe for Fall

Winter’s crisp bounty comes alive in this vibrant cranberry-glazed roasted butternut squash ensemble that dances between sweet and savory notes.

Our colorful medley brings together hearty vegetables caramelized to perfection.

Rich autumn tones sparkle across each carefully composed plate.

Brussels sprouts join the celebration, adding depth and rustic charm to every forkful.

Sweet potatoes contribute their golden warmth, creating a symphony of textures and flavors.

Maple undertones weave through the dish, enhancing its natural sweetness.

Crunch meets silky smoothness in this irresistible seasonal creation you’ll want to savor slowly.

Roasted Butternut and Brussels Salad with Cranberry Glaze

• Effortlessly roast colorful vegetables with minimal prep time and maximum flavor impact.
• Transforms basic ingredients into a gourmet dish in under 45 minutes, perfect for busy home cooks seeking impressive results.
• Packed with vitamins, fiber, and antioxidants from butternut squash, Brussels sprouts, and cranberries, delivering a healthy meal that doesn't compromise on taste.
• Seamlessly transitions from holiday gatherings to weeknight dinners, offering a sophisticated yet approachable vegetable medley that appeals to various palates.

What You’ll Need for This Warm Seasonal Salad

• Butternut Squash: Sweet, nutty vegetable that roasts to golden perfection and provides a hearty base for the salad.
• Sweet Potato: Adds natural sweetness and rich orange color to the dish.
• Brussels Sprouts: Brings earthy flavor and crispy texture when roasted.

• Fresh Cranberries, Maple Syrup, Balsamic Vinegar: Create a tangy and sweet glaze that coats the roasted vegetables with vibrant flavor.

• Feta Cheese, Chopped Nuts: Provide creamy saltiness and crunchy texture to complement the roasted vegetables.

• Olive Oil, Cinnamon, Salt, Pepper: Essential for enhancing the vegetables' natural flavors and helping them caramelize during roasting.

Step-by-Step for Roasted Butternut Brussels Sweet Potato Salad

Step 1: Prepare Oven and Baking Surface

Warm the oven to 400F. Cover a large baking sheet with parchment paper or silicone mat.

Step 2: Cut and Season Vegetables

• Chop butternut squash into cubes
• Slice sweet potatoes into similar-sized pieces
• Halve Brussels sprouts
• Drizzle vegetables with olive oil
• Sprinkle with
• Cinnamon
• Salt
• Black pepper

Toss vegetables until evenly coated and spread in single layer.

Step 3: Roast Vegetable Medley

Slide baking sheet into oven. Roast for 25-30 minutes, flipping vegetables midway. Look for golden edges and tender texture.

Step 4: Create Cranberry Glaze

• Fresh cranberries
• Maple syrup
• Balsamic vinegar

Cook over medium heat, stirring occasionally. Let cranberries burst and mixture thicken into syrupy consistency, about 5-7 minutes.

Step 5: Combine and Garnish

• Crumbled feta cheese
• Chopped pecans or walnuts

Step 6: Serve and Savor

Enjoy warm or at room temperature as stunning side dish or light lunch.

Expert Ideas for Making the Salad Taste Just Right

• Roast Evenly: Spread vegetables in a single layer on the baking sheet to ensure they roast uniformly and develop delicious golden-brown edges without steaming.
• Customize Glaze Consistency: Adjust the cranberry glaze thickness by cooking longer for a more syrupy texture or shorter for a looser sauce, depending on your preference.
• Boost Nutrition Boost: Add protein-rich quinoa or chickpeas to transform this side dish into a complete meal with balanced nutritional value.
• Make Ahead Magic: Prepare roasted vegetables and cranberry glaze separately up to two days in advance, storing them in airtight containers to save time during meal preparation.
• Dietary Flexibility: Swap feta cheese with nutritional yeast for a vegan version or use dairy-free alternatives to accommodate different dietary needs without compromising flavor.

How to Store Roasted Butternut and Brussels Sprouts Salad

• Store leftover salad in an airtight container for up to 3-4 days, keeping the roasted vegetables and cranberry glaze together.
• Warm gently in a skillet over medium-low heat, stirring occasionally to prevent burning and maintain vegetable texture.
• If the salad seems dry after refrigeration, drizzle a little olive oil or add fresh feta cheese to revive flavors and moisture.
• Skip freezing this dish, as the vegetables will lose their crisp texture and become mushy when thawed.

Items to Pair with This Colorful Roasted Veggie Dish

• Select a medium-bodied Pinot Noir with earthy undertones that complement the roasted vegetables' caramelized flavors and match the cranberry glaze's tartness.
• Add grilled chicken or roasted turkey breast to transform this salad into a complete meal, enhancing its nutritional profile and providing a protein-rich balance.
• Serve alongside quinoa or wild rice pilaf to introduce additional texture and create a wholesome, satisfying dish that highlights the roasted vegetables' natural sweetness.
• Sprinkle fresh thyme or rosemary over the salad to introduce aromatic complexity and create a sophisticated flavor profile that ties together the roasted vegetables and cranberry glaze.

Ingredient Variations for Your Butternut Brussels Salad

• Vegan Veggie Harmony: Replace feta cheese with dairy-free cashew cheese or nutritional yeast for a plant-based version that maintains creamy texture and rich flavor.
• Mediterranean Spice Blend: Swap cinnamon with za'atar seasoning and add roasted red pepper flakes for a Middle Eastern-inspired flavor profile that brings warmth and complexity.
• Gluten-Free Nutty Option: Use almonds or pumpkin seeds instead of traditional nuts and ensure all ingredients are certified gluten-free for individuals with dietary restrictions.
• Protein Power Bowl: Add quinoa or roasted chickpeas to transform the salad into a complete protein-packed meal that provides sustained energy and additional nutrients.

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

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4.7 from 21 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Seasonal harvest meets culinary magic in this mouthwatering cranberry-glazed roasted butternut squash, brussels sprouts, and sweet potato salad. Warm spices and tangy glaze elevate rustic vegetables into a delightful dish you’ll crave all winter long.

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Ingredients

Scale 1x2x3x

Main Ingredients (Vegetables):

• 2 cups (300 g / 10.6 ounces) butternut squash, peeled and cubed
• 2 cups (300 g / 10.6 ounces) sweet potatoes, peeled and cubed
• 2 cups (300 g / 10.6 ounces) Brussels sprouts, halved or quartered if large

Seasoning and Oil:

• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)

Glaze and Toppings:

• ½ cup (120 ml / 4 fluid ounces) cranberry sauce (homemade or canned)
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon orange zest
• ½ cup (50 g / 1.8 ounces) pecans, toasted
• ¼ cup (30 g / 1 ounce) dried cranberries
• ¼ cup (30 g / 1 ounce) crumbled feta cheese (optional)
• 2 cups fresh baby spinach or arugula (optional, for serving)

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Instructions

1. Prepare the oven environment by heating to 400F (200C), creating an ideal roasting atmosphere for the vegetable medley.
2. Distribute butternut squash, sweet potatoes, and Brussels sprouts across a spacious baking sheet, ensuring maximum surface exposure.
3. Enhance the vegetables with a luxurious olive oil drizzle, complemented by aromatic cinnamon, and seasoned with salt and pepper.
4. Meticulously toss the vegetables to achieve a uniform, flavorful coating, then arrange in a single layer to promote even caramelization.
5. Roast the vegetable ensemble for 25-30 minutes, rotating midway to ensure golden-brown edges and tender interiors.
6. Simultaneously craft the cranberry glaze by combining fresh cranberries, maple syrup, and balsamic vinegar in a compact saucepan.
7. Simmer the cranberry mixture over medium heat, stirring periodically, allowing the berries to burst and transform into a luscious, syrupy reduction.
8. Transfer the roasted vegetables to a generous mixing bowl, creating a vibrant foundation for the dish.
9. Cascade the crimson cranberry glaze over the warm vegetables, gently folding to ensure each morsel is elegantly coated.
10. Elevate the salad’s complexity by sprinkling crumbled feta cheese and chopped nuts, introducing textural contrast and nutty undertones.
11. Present the dish either warm or at ambient temperature, showcasing its versatility as a sophisticated side or standalone meal.

Notes

• Customize roasting time based on your oven’s performance and vegetable size to achieve perfect caramelization without burning.
• Select Brussels sprouts and butternut squash of similar sizes for even cooking and consistent texture throughout the dish.
• Swap feta cheese with vegan alternatives like nutritional yeast or cashew cheese for dairy-free dietary needs.
• Enhance nutrient density by adding protein-rich ingredients such as quinoa, roasted chickpeas, or grilled tempeh for a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks.
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 210
• Sugar: 9 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 4 g
• Cholesterol: 5 mg