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!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Spread butternut squash on one baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 25 minutes.
- 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.
- In the meantime, boil sweet potatoes in salted water for about 10 minutes until tender; drain.
- In a large bowl, combine roasted butternut squash, Brussels sprouts, boiled sweet potatoes, and cranberry sauce. Gently mix to coat without mashing.
- 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