Cranberry-Glazed Roasted Butternut Squash Salad Recipe

Ingredients for Cranberry-Glazed Roasted Butternut Squash Salad
Here’s everything you’ll need to bring this fall-inspired salad to life:
For the Roasted Vegetables:
1 small butternut squash – peeled and cubed
1 lb Brussels sprouts – trimmed and halved
2 medium sweet potatoes – peeled and cubed
3 tablespoons olive oil
Salt and pepper – to taste
1 teaspoon dried thyme – or use fresh thyme for extra fragrance
the Cranberry Glaze:
1/2 cup cranberry juice – 100% juice for a pure, tart flavor
1/4 cup dried cranberries – finely chopped
2 tablespoons honey – or maple syrup for a richer sweetness
1 tablespoon balsamic vinegar – to balance the sweetness
the Finishing Touch:
4 oz goat cheese – crumbled
1/2 cup dried cranberries – for garnish
1 tablespoon fresh parsley – chopped, optional for garnish
Feel free to substitute based on your preferences. For instance, feta can replace goat cheese, and maple syrup can stand in for honey.

How to Make Cranberry-Glazed Roasted Butternut Squash Salad – Step by Step
Step 1: Roast the Vegetables
Preheat the oven to 400°F (200°C). Roasting is key to achieving that caramelized flavor that gives this salad its depth.
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. The olive oil helps the vegetables roast evenly, while the thyme infuses them with herby warmth.
Spread the vegetables on a large baking sheet in a single layer. Make sure they are evenly spaced, so they roast instead of steam.
Roast for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be fork-tender and slightly browned.
2: Prepare the Cranberry Glaze
While the vegetables roast, it’s time to make the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.
Simmer the mixture over medium heat for 8-10 minutes, stirring occasionally. The glaze should thicken slightly and coat the back of a spoon.
Remove from heat and set aside. The tartness of the cranberry juice, sweetness of honey, and acidity of balsamic vinegar create a perfect balance that elevates the roasted vegetables.
3: Assemble the Salad
Once the vegetables are finished roasting, transfer them to a large serving bowl.
Drizzle the cranberry glaze over the vegetables, tossing gently to coat them evenly.
Crumble goat cheese over the top and sprinkle with additional dried cranberries for a sweet and tangy finish.
4: Serve
For a pop of color and freshness, sprinkle with chopped parsley if desired. Serve the salad warm, and enjoy the beautiful interplay of flavors and textures.
Helpful Tips for Cranberry-Glazed Roasted Butternut Squash Salad
Roast for Maximum Flavor: Make sure to roast your vegetables until they are golden brown and caramelized. This adds a depth of flavor that pairs perfectly with the tangy cranberry glaze.
Use Fresh Cranberries: If you prefer a sharper, fresher cranberry flavor, swap out the dried cranberries in the glaze for fresh or frozen cranberries.
Goat Cheese Alternative: Not a fan of goat cheese? Feta or blue cheese are great alternatives that add a similar tangy creaminess.
Cooking Tips for the Best Cranberry-Glazed Salad
Sheet Pan Spacing: Ensure your vegetables are spread out in a single layer on the baking sheet. Overcrowding can cause the vegetables to steam rather than roast, leading to a less caramelized texture.
Glaze Thickness: Keep an eye on your cranberry glaze while it simmers. You want it thick enough to cling to the vegetables but not so thick that it becomes syrupy.
Best Roasting Time: If you prefer a more charred flavor, roast the vegetables for an extra 5-10 minutes, checking frequently to prevent burning.
Serving Suggestions for Cranberry-Glazed Roasted Butternut Squash Salad
This roasted vegetable salad makes a fantastic side dish for a wide range of main courses. It pairs beautifully with roasted turkey or chicken, making it an excellent choice for Thanksgiving or other fall gatherings. For a complete vegetarian meal, serve it alongside a warm grain like quinoa or wild rice.
As for beverages, a crisp, dry white wine like Sauvignon Blanc or a tart cranberry-infused mocktail would complement the sweetness of the salad perfectly.