When you want something hearty but still feel-good, festive but simple, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad delivers all the vibes. It’s a warm salad, but it eats like a full meal—loaded with caramelized veggies, sweet-tart dried cranberries, creamy goat cheese, and a glossy cranberry glaze that pulls everything together beautifully. I’ve served it as a holiday side, a vegetarian main, and even cold from the fridge the next day. It’s just that good.
Let’s get into how to bring this sweet-savory beauty to life.
Why This Salad Always Impresses
This isn’t your average roasted veggie bowl. Here’s what makes it stand out:
- Perfectly roasted textures: You get crispy edges, creamy centers, and a little char on every bite.
- Cranberry glaze = sweet tangy finish: It brightens up the veggies and adds that unexpected flavor twist.
- Goat cheese adds creamy contrast: Tangy, smooth, and melts just slightly into the warm veggies.
- Dried cranberries add a chewy pop: Sweet and tart, they tie the whole salad together.
Whether you’re bringing it to a holiday table or just leveling up dinner at home, this salad delivers seasonal comfort and bold flavor.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 15 mins | Cook Time: 35–40 mins)
For the Salad:
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- ½ tsp smoked paprika or cinnamon (optional, for extra depth)
- ⅓ cup dried cranberries
- ⅓ cup crumbled goat cheese
- Optional: Toasted pecans or walnuts for crunch
For the Cranberry Glaze:
- ½ cup cranberry juice (100% juice)
- 2 tbsp maple syrup or honey
- 1 tbsp balsamic vinegar
- Pinch of salt
How I Make This Cranberry-Glazed Veggie Salad
1. Roast the Vegetables
I start by preheating the oven to 400°F (200°C). On a parchment-lined baking sheet, I spread out the butternut squash, Brussels sprouts, and sweet potatoes in an even layer. I drizzle them with olive oil, season with salt, pepper, and a sprinkle of smoked paprika (or cinnamon, depending on my mood), then toss everything to coat.
Roast for 30–35 minutes, flipping once halfway through, until everything is tender and caramelized on the edges.
2. Make the Cranberry Glaze
While the veggies roast, I combine cranberry juice, maple syrup (or honey), balsamic vinegar, and a pinch of salt in a small saucepan. I simmer it over medium heat, stirring occasionally, until the glaze thickens slightly—about 10 minutes. It should coat the back of a spoon once it’s ready.
3. Assemble the Salad
Once the roasted vegetables are out of the oven, I let them cool slightly—just enough that they won’t immediately melt the cheese. Then I toss them in a large bowl with the dried cranberries and drizzle over the cranberry glaze, giving everything a gentle stir.
I transfer the mixture to a serving platter or salad bowl, then crumble goat cheese generously over the top. If I’m adding nuts, I sprinkle them on just before serving for extra texture.
My Tips for Best Results
- Cut veggies into even pieces so they roast at the same rate.
- Use a rimmed baking sheet and don’t overcrowd—this helps the veggies brown instead of steam.
- Let the glaze simmer slowly to concentrate the flavor without burning the sugars.
- Serve warm or room temp—it’s good either way, and the flavors deepen as it rests.
How I Serve This Salad
This dish holds its own, but pairs well with:
- Roast chicken or turkey
- Quinoa or wild rice for a full vegetarian meal
- Crusty bread to soak up any leftover glaze
- Sparkling apple cider or a crisp white wine for a festive touch
Frequently Asked Questions
Q: Can I prep this ahead of time?
A: Yes! Roast the veggies and make the glaze a day ahead. Just reheat gently and assemble when ready to serve.
Q: Can I make it dairy-free?
A: Definitely—just skip the goat cheese or use a dairy-free alternative like almond feta.
Q: Can I swap the glaze for a vinaigrette?
A: Sure! A cranberry-balsamic vinaigrette with olive oil would still be lovely if you prefer a thinner dressing.
Q: What can I use instead of goat cheese?
A: Crumbled feta, blue cheese, or even a soft brie work well depending on your flavor preference.
Why You’ll Want to Make This Again and Again
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is everything I want in a fall or winter dish—colorful, comforting, and layered with flavor. It brings together roasted richness, tart-sweet cranberry, and creamy goat cheese in a way that feels both cozy and elevated. Whether it’s on your holiday table or your weeknight menu, it’s a dish that wins every time.
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Ingredients
- 2 tbsp olive oil
- 2 tbsp maple syrup or honey
- 1 tbsp balsamic vinegar
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and diced
- 1 cup dried cranberries
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced butternut squash, Brussels sprouts, and sweet potato with olive oil, maple syrup (or honey), balsamic vinegar, salt, and pepper.
- Spread the mixture evenly on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Once roasted, let the vegetables cool slightly, then transfer to a serving bowl.
- Add the dried cranberries and crumbled goat cheese, gently tossing to combine.
- Drizzle with additional cranberry glaze if desired, and garnish with fresh parsley.
- Serve warm or at room temperature.
Nutrition Information
