Go Back
Adam

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

When autumn rolls in, and the air turns crisp, there’s nothing quite like the comforting aroma of roasted vegetables caramelizing in the oven. This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is the ultimate fall-inspired dish — a perfect balance of sweet, savory, tangy, and creamy. Every bite bursts with flavor: roasted butternut squash and sweet potatoes deliver natural sweetness, Brussels sprouts add a toasty, earthy depth, and dried cranberries bring a delightful chewiness and tart contrast. The whole dish is coated in a luscious cranberry-honey glaze and finished with creamy goat cheese and a sprinkle of fresh herbs for a restaurant-worthy finish. This salad is stunning enough for your holiday table yet simple enough for weeknight dinners. It’s healthy, colorful, and absolutely delicious — the kind of recipe that proves vegetables can be the star of the meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 lb Brussels sprouts trimmed and halved
  • 1 small butternut squash peeled, seeded, and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 3/4 cup dried cranberries
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
For the Cranberry Glaze
  • 1/2 cup cranberry juice
  • 2 tablespoons honey or maple syrup for a vegan option
  • 1 tablespoon balsamic vinegar
For Serving
  • 4 ounces goat cheese crumbled

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

  • 🍳

    Lodge Seasoned Cast Iron Skillet

    View ↗
  • ⚡

    Instant Pot Duo Plus 9-in-1 Electric

    View ↗
  • 🔥

    CHEFMAN Digital Air Fryer XL 10L

    View ↗

Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

  • To make this vibrant roasted salad, gather these kitchen essentials:
  • Large mixing bowl
  • Sharp knife and cutting board
  • Baking sheets (2 large)
  • Parchment paper or aluminum foil
  • Measuring cups and spoons
  • Small saucepan (for glaze)
  • Wooden spoon or spatula
  • Serving platter or salad bowl

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil for easy cleanup.
Step 2: Prepare the Vegetables
  1. Cut butternut squash and sweet potatoes into even 1-inch cubes for consistent roasting.
  2. Trim and halve the Brussels sprouts.
  3. In a large bowl, toss all the vegetables with olive oil, dried thyme, salt, and pepper until evenly coated.
Step 3: Roast the Vegetables
  1. Spread the vegetables out in a single layer on the prepared baking sheets. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized around the edges.
Step 4: Make the Cranberry Glaze
  1. While the vegetables roast, prepare the glaze. In a small saucepan over medium heat, combine cranberry juice, honey (or maple syrup), and balsamic vinegar.
  2. Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until it thickens slightly and reduces into a glossy glaze.
  3. Remove from heat and let it cool slightly.
Step 5: Toss Everything Together
  1. Once the vegetables are roasted, transfer them to a large serving bowl. Add the dried cranberries and drizzle the warm cranberry glaze over the top. Toss gently to coat all the ingredients evenly in the sweet-tangy mixture.
Step 6: Garnish and Serve
  1. Sprinkle crumbled goat cheese and fresh parsley over the salad. Serve warm or at room temperature as a side dish or light main course.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended (the texture of roasted veggies and cheese may change).
To reheat: Warm gently in the oven at 350°F (175°C) for 10–12 minutes or microwave for 1–2 minutes until heated through.
Tip: Add fresh parsley and extra goat cheese after reheating for that just-made look and taste.
🥄 Variations
Get creative with your roasted vegetable salad by trying one of these tasty variations:
Nutty Crunch: Add toasted pecans, walnuts, or pumpkin seeds for extra texture.
Greens Boost: Serve over a bed of baby spinach or arugula for a hearty salad meal.
Vegan Twist: Skip the goat cheese or replace it with a vegan feta alternative.
Spicy Kick: Add a pinch of chili flakes or drizzle with hot honey before serving.
Citrus Brightness: Add orange zest or a splash of orange juice to the glaze for extra brightness.
Autumn Apple Mix: Toss in diced roasted apples for a subtle sweet crunch.
❓ 10 FAQs
1. Can I make this salad ahead of time?
Yes! You can roast the vegetables and prepare the glaze a day ahead. Reheat before serving and add the cheese and parsley last.
2. Can I use frozen vegetables?
It’s best to use fresh veggies, but if using frozen, roast them straight from frozen and increase baking time by 5–10 minutes.
3. What can I use instead of goat cheese?
Try feta, blue cheese, or even shredded parmesan for a different flavor profile.
4. Can I serve this salad cold?
Yes, it’s delicious both warm and chilled. Just bring it to room temperature before serving for the best texture.
5. What can I substitute for honey?
Use maple syrup or agave nectar for a similar sweetness and glaze consistency.
6. How can I make the glaze thicker?
Simmer it longer over medium heat until it reduces to your desired thickness—it should coat a spoon nicely.
7. Can I add grains to make it a full meal?
Absolutely! Add cooked quinoa, farro, or wild rice for extra heartiness.
8. Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just double-check that your balsamic vinegar and goat cheese are gluten-free certified if needed.
9. What proteins pair well with this dish?
Grilled chicken, roasted turkey, or baked salmon complement the sweet and tangy flavors perfectly.
10. How can I prevent soggy roasted vegetables?
Make sure to spread them out in a single layer on the baking sheet and avoid overcrowding. This ensures proper caramelization.
🏁 Conclusion
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is more than just a side dish—it’s a celebration of fall on a plate. The caramelized vegetables, tangy glaze, and creamy goat cheese combine into a flavor-packed masterpiece that’s both wholesome and elegant.
It’s the perfect blend of sweet and savory, soft and crisp, warm and refreshing. Whether you’re serving it at a holiday feast or enjoying it as a light dinner, this dish captures the cozy essence of autumn with every bite.
So preheat your oven, pour a little honey into your glaze, and let the magic of roasted vegetables fill your kitchen with warmth and comfort.