Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
If you’re searching for a delightful salad that embodies the flavors of fall, look no further than this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. This visually stunning dish combines roasted vegetables with a tangy cranberry glaze, making it a perfect addition to busy weeknights or festive gatherings. It’s not just about looks—this salad is packed with nutrients and offers a delicious blend of sweet and savory flavors that will please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
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
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C). Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme on a baking sheet. Roast for about 30 minutes until golden brown.
- While the vegetables roast, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a saucepan over medium heat. Simmer until slightly thickened.
- In a large bowl, combine the roasted vegetables with any remaining dried cranberries and drizzle the glaze over them. Toss gently to combine.
- Serve warm, garnished with your choice of cheese or herbs.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg