Irresistible Cranberry-Glazed Roasted Veggie Salad Recipe

Imagine walking into a kitchen filled with the warm aroma of roasted butternut squash, sweet potatoes, and Brussels sprouts, all glazed in a tangy cranberry sauce. The colors dance before your eyes like they’re auditioning for a place on the cover of a gourmet magazine. That’s the magic of this Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad! It’s not just a salad; it’s a vibrant celebration of fall flavors that will make you feel all warm and fuzzy inside.

Now, if you’ve ever had that moment when you realize your veggie dish could use a little pizzazz, then this recipe is your new best friend. It’s perfect for Thanksgiving dinners or cozy family gatherings, ensuring everyone leaves the table satisfied and maybe even fighting over the last bite. Trust me, once you serve this up, your taste buds will throw a party. So roll up your sleeves and get ready to impress!

The last time I made this dish, my friends exclaimed it was “the best salad ever.” Suddenly, everyone forgot about the main course and dove into the bowl like it was the Holy Grail of vegetables.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squash with smooth skin to ensure the best roasting results.

• Brussels Sprouts: Look for bright green sprouts; they should feel firm to the touch and have no yellowing leaves.

• Sweet Potatoes: Opt for medium-sized sweet potatoes; their natural sweetness will shine through in this recipe.

• Cranberry Sauce: Homemade or store-bought works; just ensure it’s unsweetened for better flavor balance.

• Olive Oil: Use high-quality extra virgin olive oil to enhance the dish’s richness.

• Salt and Pepper: Essential seasonings that elevate all other flavors in your salad.

• Pecans (optional): Toasted pecans add delightful crunch and nuttiness if you want an extra textural element.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper to prevent sticking. Prepare your veggies by peeling and chopping butternut squash into bite-sized cubes while admiring your knife skills in the reflection of your kitchen window.

Roast butternut squash: Spread the butternut squash cubes on one baking sheet. Drizzle with olive oil, salt, and pepper. Toss until evenly coated. Roast for about 25 minutes until soft and caramelized edges form—this is where magic happens.

Roast Brussels sprouts: Cut Brussels sprouts in half and place them on another baking sheet. Season with olive oil, salt, and pepper too. Roast alongside butternut squash for around 20 minutes or until golden brown—don’t worry if they get a bit crispy!

Prepare sweet potatoes: While those veggies are roasting away, peel and cube sweet potatoes into similar-sized pieces as the butternut squash. Boil in salted water until tender—about 10 minutes should do it—then drain well.

Combine ingredients: In a large mixing bowl, combine roasted butternut squash, crispy Brussels sprouts, boiled sweet potatoes, and cranberry sauce. Gently fold everything together so each piece gets that glorious cranberry glaze without turning mushy.

Serve: Transfer your beautiful salad to a serving platter or individual bowls. If you’re feeling fancy (and let’s be real—you totally are), sprinkle toasted pecans on top for added crunch! Enjoy immediately while basking in compliments from friends or family.

And there you have it! Your taste buds are now ready to embark on a delightful journey through fall flavors with every bite of this Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad!

Perfecting the Cooking Process

Start by roasting the butternut squash and sweet potatoes together until tender. Meanwhile, sauté the Brussels sprouts for a perfectly crispy texture before mixing everything with the cranberry glaze.

Add Your Touch

Feel free to swap cranberries for pomegranate seeds or add nuts like pecans for extra crunch. Experiment with spices like cinnamon or nutmeg to enhance the seasonal flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat in a skillet to maintain the dish’s texture and flavor.

Sharing this salad at a potluck led to rave reviews, with friends asking how I managed such vibrant flavors. It made my day when they started requesting it regularly!

FAQ

Can I make this salad ahead of time?

Yes, you can prepare vegetables and glaze ahead; just combine before serving.

What can I substitute for Brussels sprouts?

You can use kale or green beans if Brussels sprouts aren’t available.

How long does this salad last in the fridge?

This salad stays fresh for about three days when stored properly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves 6

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Description

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant fall dish bursting with flavor. The combination of roasted vegetables and tangy cranberry sauce creates a delightful harmony of taste and texture, perfect for holiday gatherings or cozy family dinners. This salad not only looks stunning on your table but also offers a healthy option that everyone will love. Enjoy every colorful bite that warms the heart and pleases the palate!

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash (cubed)
• 2 cups Brussels sprouts (halved)
• 2 medium sweet potatoes (peeled and cubed)
• 1 cup cranberry sauce (unsweetened)
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste
• 1/2 cup toasted pecans (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Spread butternut squash on one baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 25 minutes.
3. On the second baking sheet, place halved Brussels sprouts, drizzle with remaining olive oil, season, and roast for about 20 minutes or until golden brown.
4. In the meantime, boil sweet potatoes in salted water for about 10 minutes until tender; drain.
5. In a large bowl, combine roasted butternut squash, Brussels sprouts, boiled sweet potatoes, and cranberry sauce. Gently mix to coat without mashing.
6. Transfer to a serving platter and sprinkle with toasted pecans if desired. Serve warm.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 8g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg