Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese

If you’re looking for a salad that screams fall comfort and holiday vibes, look no further than this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese. Seriously, the combination of caramelized veggies, sweet-tart cranberry glaze, and creamy goat cheese is something you’ll want on repeat. The first time I made it, I couldn’t stop sniffing the kitchen—it smelled like autumn itself! Honestly, this salad isn’t just beautiful; it energizes your weeknight meals and makes dinner feel effortless. Stick around—I promise this one’s bound to become a family favorite. And hey, if you want to have the recipe delivered straight to your inbox, don’t forget to subscribe!

Why This Cranberry-Glazed Roasted Veggie Salad Works

The magic of roasting butternut squash, Brussels sprouts, and sweet potato

Here’s the thing about roasting: it transforms humble vegetables into something extraordinary. When you toss butternut squash, Brussels sprouts, and sweet potato in olive oil, salt, pepper, and a hint of thyme, something magical happens in the oven. The edges caramelize, the natural sugars come alive, and the texture? Crispy on the outside, tender on the inside. This is the backbone of our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese, giving it both depth and comfort. I still remember the first time I roasted Brussels sprouts—they turned bitter, but now with this glaze trick, I can’t get enough.

The cranberry glaze: sweet, tart, irresistible

Now, let’s talk glaze. Combining dried cranberries, honey, and a splash of fresh lemon juice creates a glaze that’s sweet, tangy, and slightly tart. It’s like a flavor hug. Tossing the warm roasted veggies in this mixture elevates them instantly. Plus, cranberries add antioxidants and a subtle fruity punch—making this salad as nourishing as it is delicious. If you love a bit of holiday flair without turning your kitchen upside down, this glaze is your secret weapon. And if you’re into cranberry everything, check out Cranberry Spinach Stuffed Chicken for another way to get that tangy-sweet kick.

Ingredients & Prep Tips for the Salad

Essential ingredients for this roasted veggie salad

To make the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese, you’ll need:

Ingredient	Amount
Butternut squash, peeled & cubed	2 cups
Brussels sprouts, trimmed & halved	2 cups
Sweet potato, peeled & cubed	2 cups
Olive oil	3 tablespoons
Salt & black pepper	To taste
Dried thyme or rosemary	1 teaspoon
Dried cranberries	1/3 cup
Honey	2 tablespoons
Fresh lemon juice	1 tablespoon
Goat cheese, crumbled	4 ounces
Toasted walnuts or pecans (optional)	1/4 cup
Mixed greens or arugula (optional)	2 cups

Optional add-ins like toasted nuts and greens make the salad even more exciting—nutty crunch meets leafy freshness. And if you’re a fan of creative twists, you could add Crispy Halloumi & Feta Bites with Hot Honey Cranberry Dip to the table for a playful side.

Tools and prep hacks for easy roasting

You don’t need fancy equipment for this salad—just a few essentials:

• A large mixing bowl for tossing veggies
• A rimmed baking sheet lined with parchment paper
• A small bowl for making the cranberry glaze

Here’s a trick: cut all the vegetables roughly the same size so they cook evenly. And don’t overcrowd the sheet pan—air circulation is key to getting that caramelized, roasted flavor. A quick stir halfway through baking keeps everything perfect.

Step-by-Step Cooking Instructions

How to roast the veggies perfectly

Preheat your oven to 400°F (200°C). Toss your butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and thyme. Spread them evenly on the lined baking sheet. Roast for 30–35 minutes, stirring halfway. You’ll know they’re ready when the edges are golden brown and the centers are tender. Honestly, this is the part where I always mess up if I forget to stir—they need a little love to caramelize evenly.

Creating the cranberry glaze and assembling the salad

While the veggies roast, whisk together dried cranberries, honey, and lemon juice in a small bowl. As soon as the vegetables are out of the oven, toss them gently with this glaze while they’re still warm. The warmth helps the glaze coat every piece perfectly. Transfer to a serving bowl over mixed greens if using, then sprinkle crumbled goat cheese and toasted nuts on top. And there you have it: Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese ready to steal the show. If you love this salad’s flavor combo, you’ll adore Roasted Butternut Squash & Cranberry Salad as another wholesome variation.

Serving Suggestions and Flavor Pairings

What to serve this salad with

This salad is versatile. Serve it:

• Alongside roasted chicken for a comforting dinner
• With quinoa or farro for a hearty vegetarian option
• As a festive side for holiday dinners

Pairing it with a warm, crusty bread or a simple grain pilaf works beautifully. Honestly, it’s the kind of salad that makes dinner feel special without hours in the kitchen.

Seasonal twists and enhancements

For extra flavor:

• Sprinkle a pinch of smoked paprika over the roasted veggies
• Swap honey with maple syrup for a deeper sweetness
• Add pomegranate seeds for a pop of color and tartness

These small tweaks can turn your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese into a show-stopping centerpiece for any meal.

Tips for Making This Salad Perfectly

Quick prep tips

• Peel and chop veggies the night before to save time
• Keep cranberries in the fridge if your kitchen is warm—they’ll stay plump
• Don’t skimp on the salt; it really enhances the roasted flavor

Flavor enhancement tips

• Toasting walnuts or pecans brings out nuttiness and crunch
• Let the salad sit 5–10 minutes after glazing so flavors meld
• Always taste before serving; sometimes a squeeze of extra lemon brightens everything

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Gently warm in a 350°F oven for 5–10 minutes, or enjoy cold over fresh greens.
• Make-ahead tip: Roast veggies and make glaze separately. Combine just before serving for maximum freshness.

Nutritional Information (per serving, 4 servings)

Nutrient	Amount
Calories	360 kcal
Protein	6 g
Fat	18 g
Carbohydrates	45 g
Fiber	7 g
Sugar	20 g
Sodium	120 mg

Frequently Asked Questions (FAQ)

Q: Can I make this salad vegan?
Yes! Simply substitute goat cheese with a plant-based cheese and swap honey for maple syrup.

Q: Can I use fresh cranberries instead of dried?
Absolutely, but fresh cranberries are more tart. You might need extra honey to balance the flavor.

Q: Can I roast this salad ahead of time?
You can, but toss with the cranberry glaze right before serving to keep the vegetables flavorful and not soggy.

Q: What other nuts can I use instead of walnuts or pecans?
Almonds or pistachios work beautifully for added crunch and flavor.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese is everything you want in a fall or holiday salad: vibrant, flavorful, comforting, and slightly indulgent without being heavy. The caramelized veggies, sweet-tart glaze, and creamy cheese make each bite feel special. Honestly, I’m kicking myself for not having shot it before it disappeared at my last dinner party.

If you loved this salad, try these other cranberry-inspired dishes:

• Cranberry Spinach Stuffed Chicken
• Crispy Halloumi & Feta Bites with Hot Honey Cranberry Dip
• Roasted Butternut Squash & Cranberry Salad

Don’t forget—share your photos on Pinterest or leave a review! I love seeing your takes on this dish, and who knows, it might inspire the next cozy, autumnal meal you whip up.

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