Ingredients
Equipment
Method
Step 1: Preheat and Prepare Vegetables
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash cubes, sweet potatoes, and Brussels sprouts with olive oil, dried thyme, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet — make sure they’re not overcrowded for even roasting.
Step 2: Roast the Vegetables
- Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
- The edges should be caramelized, bringing out the natural sweetness of each vegetable.
Step 3: Make the Cranberry Glaze
- While the vegetables roast, prepare the glaze.
- In a small saucepan over medium heat, combine cranberry juice, honey (or maple syrup), and balsamic vinegar.
- Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until slightly reduced and syrupy.
- Remove from heat and let cool for a few minutes — it will thicken as it stands.
Step 4: Combine Everything
- Once the vegetables are roasted, transfer them to a large mixing bowl.
- Add the dried cranberries and drizzle the cranberry glaze over the warm vegetables.
- Toss gently to coat everything evenly with the glossy, ruby-red glaze.
Step 5: Add Final Touches
- Transfer to a serving platter.
- Sprinkle with crumbled goat cheese for creaminess and chopped parsley for a fresh pop of color.
- Serve warm or at room temperature.
- Every bite delivers the perfect mix of sweet roasted vegetables, tangy glaze, chewy cranberries, and creamy goat cheese — a festive medley of textures and flavors!
Notes
🧊 Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) for about 10 minutes.
Add a small drizzle of olive oil or a touch of cranberry juice to restore moisture.
Tip: The salad tastes even better the next day as the flavors continue to meld!
🥄 Variations
Nutty Crunch: Add toasted pecans or walnuts for extra texture and richness.
Vegan Option: Skip the goat cheese or use vegan feta-style cheese.
Spice Boost: Add a pinch of cinnamon or smoked paprika to the glaze for a unique flavor depth.
Green Addition: Toss in a handful of baby spinach before serving for extra freshness.
Citrus Touch: Add a splash of orange juice or a bit of orange zest to the glaze for brightness.
Protein-Packed: Top with grilled chicken, quinoa, or chickpeas for a complete meal.
Each variation brings a fresh twist to this hearty salad, making it easy to customize for any occasion.
❓ 10 FAQs
Can I use frozen vegetables?
Fresh is best for caramelization, but if using frozen, thaw and pat dry before roasting. Can I make the glaze ahead of time?
Yes, it can be made 2–3 days in advance and stored in the fridge. Reheat gently before tossing. What type of cranberry juice works best?
Use 100% pure cranberry juice — it’s tart and balances the sweetness beautifully. Can I roast everything on one pan?
Absolutely, but make sure the pan isn’t overcrowded or the vegetables will steam instead of roast. Is goat cheese necessary?
It adds tangy creaminess, but you can substitute feta or ricotta salata. Can I serve this cold?
Yes! It makes an excellent cold salad for lunch or a make-ahead meal. Can I use maple syrup instead of honey?
Definitely — maple syrup adds a deeper, woodsy sweetness that complements the vegetables. Do I need to peel the sweet potatoes?
It’s optional! The skins become tender when roasted and add nutrients and texture. Can I prepare this for meal prep?
Yes — store the roasted vegetables and glaze separately, then toss before serving. What proteins pair well with this salad?
Try grilled chicken, roasted turkey, or baked salmon — they complement the flavors beautifully. 🏁 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’s best flavors. The caramelized vegetables provide hearty sweetness, the cranberry glaze adds tart sophistication, and the goat cheese and herbs bring creamy, fresh contrast. Every bite is an explosion of texture, color, and warmth — perfect for Thanksgiving feasts, Christmas dinners, or simply brightening up your weeknight meals. It’s a dish that looks stunning on the table and tastes even better than it looks! With its balance of sweet, tangy, and savory notes, this salad will become a seasonal favorite you’ll crave year after year.
Fresh is best for caramelization, but if using frozen, thaw and pat dry before roasting. Can I make the glaze ahead of time?
Yes, it can be made 2–3 days in advance and stored in the fridge. Reheat gently before tossing. What type of cranberry juice works best?
Use 100% pure cranberry juice — it’s tart and balances the sweetness beautifully. Can I roast everything on one pan?
Absolutely, but make sure the pan isn’t overcrowded or the vegetables will steam instead of roast. Is goat cheese necessary?
It adds tangy creaminess, but you can substitute feta or ricotta salata. Can I serve this cold?
Yes! It makes an excellent cold salad for lunch or a make-ahead meal. Can I use maple syrup instead of honey?
Definitely — maple syrup adds a deeper, woodsy sweetness that complements the vegetables. Do I need to peel the sweet potatoes?
It’s optional! The skins become tender when roasted and add nutrients and texture. Can I prepare this for meal prep?
Yes — store the roasted vegetables and glaze separately, then toss before serving. What proteins pair well with this salad?
Try grilled chicken, roasted turkey, or baked salmon — they complement the flavors beautifully. 🏁 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’s best flavors. The caramelized vegetables provide hearty sweetness, the cranberry glaze adds tart sophistication, and the goat cheese and herbs bring creamy, fresh contrast. Every bite is an explosion of texture, color, and warmth — perfect for Thanksgiving feasts, Christmas dinners, or simply brightening up your weeknight meals. It’s a dish that looks stunning on the table and tastes even better than it looks! With its balance of sweet, tangy, and savory notes, this salad will become a seasonal favorite you’ll crave year after year.