Cranberry-Glazed Roasted Butternut Squash Salad
This cozy salad blends the warmth of roasted vegetables with the tart sweetness of cranberries, creating a beautiful medley of textures and flavors. Perfect for gatherings or weeknight dinners.
Servings 4 servings
Calories 250kcal
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed The star of this dish.
- 2 cups Brussels sprouts, halved Add crunch and a slightly bitter contrast.
- 1 large sweet potato, peeled and cubed Brings rich sweetness and vibrant color.
- 1 tablespoon olive oil Enhances the earthy flavors.
- to taste Salt and pepper Essential for enhancing flavors.
- 1/2 cup dried cranberries Gives a burst of sweetness.
- 1/4 cup goat cheese, crumbled Complements sweetness beautifully.
- 1/4 cup balsamic glaze Adds gourmet sweetness and acidity.
- to taste Fresh parsley for garnish Provides color and freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potato.
- Drizzle with olive oil and season with salt and pepper.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Final Assembly
- In a large serving bowl, mix the roasted vegetables with dried cranberries and crumbled goat cheese.
- Drizzle with balsamic glaze and garnish with parsley before serving.
Notes
For best results, use fresh seasonal vegetables. To save time, pre-cut vegetables a few days in advance. Ensure vegetables are spaced out on the baking sheet to roast evenly and avoid steaming.