Cranberry-Glazed Roasted Butternut Squash Salad
Welcome to a delicious new take on fall flavors with our Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Whether you're looking to add more seasonal vegetables to your meals or want something cozy and nutritious, this roasted veggie salad delivers a balance of sweet and savory that’s hard to resist. The tangy cranberry glaze paired with creamy goat or feta cheese and extra cranberries makes it the perfect fall salad. Let's dive into the details of this fall-inspired salad recipe!
Ingredients
- 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 use fresh thyme for extra fragrance
- ½ cup cranberry juice – 100% juice for a pure tart flavor
- ¼ cup dried cranberries – finely chopped
- 2 tablespoons Honey Bee Artisans honey – or maple syrup for a richer sweetness
- 1 tablespoon balsamic vinegar – to balance the sweetness
- 4 oz feta or goat cheese – crumbled or diced
- ½ cup dried cranberries – for garnish
- 1 tablespoon fresh parsley – chopped optional for garnish
- 1 cup toasted pecans
Instructions
- Heat oven to 400°F (200°C). Roasting is key to achieving that caramelized flavor that gives this salad its depth.
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. The olive oil helps the vegetables roast evenly, while the thyme infuses them with herby warmth.
- Spread the vegetables on a large baking sheet in a single layer. Make sure they are evenly spaced, so they roast instead of steam.
- Roast for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be fork-tender and slightly browned.
- While the vegetables roast, it’s time to make the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.
- the mixture over medium heat for 8-10 minutes, stirring occasionally. The glaze should thicken slightly and coat the back of a spoon.
- Remove from heat and set aside. The tartness of the cranberry juice, sweetness of honey, and acidity of balsamic vinegar create a perfect balance that elevates the roasted vegetables.
- Once the vegetables are finished roasting, transfer them to a large serving bowl with the roasted pecans and cheese.
- Drizzle the cranberry glaze over the vegetables, tossing gently to coat them evenly.
- Sprinkle with additional dried cranberries for a sweet and tangy finish.
- For a pop of color and freshness, sprinkle with chopped parsley if desired. Serve the salad warm, and enjoy the beautiful interplay of flavors and textures.
