### Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
This **Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese** is a perfect balance of sweet, savory, and tangy flavors that make it an ideal side dish for fall and winter meals or even as a stand-alone light meal. The roasted vegetables—Butternut squash, Brussels sprouts, and sweet potatoes—are elevated by a cranberry glaze that adds depth and a touch of tartness, while the cranberries and creamy goat cheese contribute texture and richness to the salad. Whether you are serving it at a holiday dinner, a family gathering, or as a vibrant addition to a weeknight meal, this salad is sure to be a hit.
### Ingredients
#### For the Roasted Vegetables:
– 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
– 1 lb Brussels sprouts, trimmed and halved
– 2 medium sweet potatoes, peeled and cubed (about 3 cups)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp ground cinnamon (optional, but adds warmth)
– 1/4 tsp ground nutmeg (optional)
#### For the Cranberry Glaze:
– 1 cup fresh or frozen cranberries
– 1/4 cup honey or maple syrup (for a vegan version, use maple syrup)
– 1/4 cup balsamic vinegar
– 1 tbsp olive oil
– 1 tbsp orange juice (freshly squeezed)
– 1/2 tsp ground ginger (or freshly grated ginger)
– 1/4 tsp cinnamon
– Pinch of salt
#### For the Salad:
– 1/2 cup dried cranberries (preferably unsweetened)
– 1/4 cup crumbled goat cheese (or feta cheese if preferred)
– 1/4 cup chopped toasted pecans or walnuts (optional, for added crunch)
– Fresh parsley or arugula, for garnish (optional)
### Instructions
#### Step 1: Roast the Vegetables
1. **Preheat the oven** to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. **Prepare the vegetables**:
– Peel and cube the butternut squash. Try to make the pieces uniform in size for even roasting.
– Trim the Brussels sprouts by cutting off the tough stem and slicing them in half.
– Peel and cube the sweet potatoes into similarly sized pieces to ensure they cook at the same rate.
3. **Toss with olive oil and seasoning**:
– Place all the prepared vegetables in a large mixing bowl. Add olive oil, salt, pepper, cinnamon, and nutmeg (if using). Toss everything together until the vegetables are evenly coated.
4. **Arrange on baking sheets**:
– Spread the vegetables out in a single layer on the prepared baking sheets, ensuring they are not overcrowded (this allows them to roast properly rather than steam).
5. **Roast the vegetables**:
– Roast for 25-30 minutes, stirring halfway through to ensure even browning. The vegetables should be tender and lightly caramelized at the edges when done. Remove from the oven and set aside to cool slightly while you prepare the glaze
#### Step 2: Prepare the Cranberry Glaze
1. **Cook the cranberries**:
– In a medium saucepan, combine the cranberries, honey (or maple syrup), balsamic vinegar, olive oil, orange juice, ginger, cinnamon, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.
2. **Simmer**:
– Let the cranberry mixture simmer for about 10 minutes, or until the cranberries burst and the sauce has thickened slightly. Stir occasionally to prevent burning and to break up the cranberries
3. **Blend the glaze (optional)**:
– If you prefer a smoother glaze, you can use an immersion blender directly in the saucepan or transfer the mixture to a blender to puree until smooth. If you like a chunkier texture, simply leave it as is.
4. **Taste and adjust**:
– Taste the glaze and adjust the sweetness or acidity. Add more honey or maple syrup if you want it sweeter, or a bit more vinegar or orange juice for extra tang.
#### Step 3: Assemble the Salad
1. **Combine the roasted vegetables**:
– In a large serving bowl, combine the roasted butternut squash, Brussels sprouts, and sweet potatoes. If you prefer a warm salad, you can serve it immediately while the vegetables are still warm. Otherwise, allow them to cool to room temperature.
2. **Add the cranberries and goat cheese**:
– Sprinkle the salad with dried cranberries, crumbled goat cheese, and the toasted nuts (if using). These add texture and flavor that complement the roasted vegetables and the cranberry glaze.
3. **Toss with glaze**:
– Drizzle the cranberry glaze over the vegetables and toss gently to coat everything evenly. Be sure to taste the salad and add extra glaze if needed. The glaze should complement but not overwhelm the vegetables.
4. **Garnish and serve**:
– Garnish the salad with fresh parsley or arugula for a pop of color and freshness. The greens will provide a nice contrast to the rich flavors of the roasted vegetables and creamy goat cheese.
### Tips and Variations
– **Make Ahead**: You can roast the vegetables and prepare the cranberry glaze a day ahead. Simply store the roasted vegetables in an airtight container in the fridge and reheat them in the oven at 350°F (175°C) for about 10-15 minutes before serving. The glaze can also be stored in the refrigerator for up to a week.
– **Vegan Version**: To make this salad vegan, simply swap the goat cheese for a plant-based cheese alternative or omit the cheese entirely. The cranberry glaze is naturally vegan, and the salad still has plenty of flavor without the cheese.
– **Nuts**: You can substitute the pecans or walnuts with other nuts like almonds or pistachios, or even omit them for a nut-free version. Toasting the nuts before adding them enhances their flavor and adds a nice crunch to the salad.
– **Add Protein**: To make this salad a complete meal, add some grilled chicken, turkey, or roasted chickpeas for extra protein. It pairs particularly well with grilled chicken, turkey breast, or even a simple balsamic glazed tofu for a vegetarian option.
– **Seasoning Variations**: Feel free to experiment with other seasonings for the roasted vegetables, such as smoked paprika, garlic powder, or fresh thyme. These will change the flavor profile, but they can all complement the sweet and tangy cranberry glaze.
### Conclusion
This **Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad** is a wonderful seasonal dish that combines the natural sweetness of roasted vegetables with the tangy, rich cranberry glaze. The addition of dried cranberries, goat cheese, and crunchy nuts brings in even more layers of flavor and texture, making it a satisfying and festive dish. Whether you’re looking for a healthy side dish or a vibrant main course, this salad is sure to become a favorite in your recipe repertoire.
