Description
A colorful roasted vegetable salad tossed in a tangy-sweet cranberry glaze — the perfect cozy side dish for fall dinners or holiday gatherings!
Ingredients
Scale
- For the Salad
- 2 cups cubed butternut squash (peeled & seeded)
- 2 cups cubed sweet potatoes
- 2 cups halved Brussels sprouts
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ cup chopped pecans or walnuts (toasted)
- ¼ cup dried cranberries
- ¼ cup feta or goat cheese crumbles (optional)
- For the Cranberry Glaze
- 1 cup fresh or frozen cranberries
- ¼ cup pure maple syrup (or honey)
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp olive oil
- ¼ tsp cinnamon
- Pinch of salt
Instructions
- Prep Your Veggies: Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss the butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, and garlic powder. Arrange in a single layer for even roasting.
- Roast Until Golden: Roast for 25–30 minutes, flipping halfway through. Vegetables should be tender, caramelized, and lightly crisp on the edges.
- Make the Cranberry Glaze: In a small saucepan, combine cranberries, maple syrup, apple cider vinegar, balsamic vinegar, Dijon mustard, cinnamon, and salt. Simmer over medium heat for 8–10 minutes, stirring until cranberries burst and the glaze thickens. Remove from heat, whisk in olive oil, and let cool slightly.
- Assemble the Salad: In a large bowl, combine roasted veggies with toasted nuts and dried cranberries. Drizzle with warm cranberry glaze and toss gently to coat. Sprinkle feta or goat cheese over the top before serving.
Notes
This salad can be served warm or at room temperature. For extra crunch, add pumpkin seeds or pomegranate arils. Perfect for Thanksgiving or cozy weeknight dinners!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 16g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg