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–+ servings

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

A vibrant and flavorful salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, drizzled with a tangy cranberry glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash peeled and cubed
  • 2 cups Brussels sprouts trimmed and halved
  • 1 medium sweet potato peeled and cubed
Cranberry Glaze
  • 1 cup fresh cranberries or frozen, thawed
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
Salad Assembly
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/4 cup feta cheese crumbled, optional
  • 1/4 cup walnuts chopped, optional

Method
 

Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
Roast the Vegetables
  1. Spread the vegetables evenly on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
Make the Cranberry Glaze
  1. In a small saucepan, combine the cranberries, sugar, water, and apple cider vinegar.
  2. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes until the cranberries burst and the mixture thickens.
Assemble the Salad
  1. In a large serving bowl, combine the roasted vegetables and drizzle with the cranberry glaze.
  2. Toss gently to coat, then top with feta cheese and walnuts if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 2gFiber: 8gSugar: 12g

Notes

This salad can be served warm or at room temperature. It pairs well with grilled meats or can be enjoyed as a standalone vegetarian dish.

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