Name: Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 2 cups Brussels sprouts, trimmed and halved; 2 cups sweet potatoes, peeled and diced; 2 tablespoons olive oil; Salt and pepper, to taste; 1/4 cup dried cranberries; 1 cup fresh or frozen cranberries; 2 tablespoons maple syrup or honey; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard (optional); 1/4 cup chopped pecans or walnuts; Fresh parsley, chopped (optional, for garnish)

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This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a hearty, flavorful dish that combines roasted winter vegetables with a tangy-sweet cranberry glaze. I like making this salad during fall and winter when these veggies are in season and their natural sweetness pairs perfectly with the tartness of cranberries. It’s a warm salad that works beautifully as a side or even a vegetarian main.

Why You’ll Love This Recipe

I love how this salad brings together earthy roasted vegetables and a bright cranberry glaze that adds a pop of flavor and color. It’s warm, filling, and packed with nutrients. Plus, it’s just as great served fresh out of the oven as it is at room temperature, which makes it a perfect option for holiday meals or meal prepping. The texture and balance between savory, sweet, and tangy keep every bite interesting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, peeled and cubed
Brussels sprouts, trimmed and halved
Sweet potatoes, peeled and diced
Olive oil
Salt and pepper
Dried cranberries
Fresh or frozen cranberries (for the glaze)
Maple syrup or honey
Balsamic vinegar
Dijon mustard (optional, for added depth in the glaze)
Chopped nuts (like pecans or walnuts, for garnish)
Fresh parsley (optional, for garnish)

Directions

Roast the Vegetables:
I toss the cubed butternut squash, halved Brussels sprouts, and diced sweet potatoes with olive oil, salt, and pepper. I roast them on a baking sheet at 400°F (200°C) for about 25–30 minutes until golden and tender, flipping halfway through for even roasting.
Make the Cranberry Glaze:
In a small saucepan, I combine fresh cranberries, maple syrup, balsamic vinegar, and a spoonful of Dijon mustard. I cook it over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. I let it cool slightly—it will thicken more as it cools.
Assemble the Salad:
Once the veggies are roasted, I transfer them to a large serving bowl. I drizzle the cranberry glaze over the warm vegetables and toss gently to coat.
Garnish and Serve:
I top the salad with dried cranberries, chopped nuts for crunch, and some fresh parsley for color. It’s ready to serve warm or at room temperature.

Servings and timing

This recipe makes about 6 servings. It takes me roughly 15 minutes to prep and about 30 minutes to roast and assemble everything, so the total time is around 45 minutes.

Variations

Add grains: I like turning this into a full meal by adding quinoa, farro, or wild rice for extra heartiness.
Use other glazes: A simple balsamic reduction or a pomegranate molasses glaze works nicely in place of cranberry glaze.
Add cheese: Crumbled goat cheese or feta gives the salad a creamy, tangy contrast.
Try other veggies: Roasted carrots or parsnips are great additions when I want to change things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the salad gently in a skillet or in the microwave, but it’s also delicious cold or at room temperature. I usually keep any extra cranberry glaze separate and drizzle it over just before serving again.

FAQs

Can I use frozen vegetables for this recipe?

I prefer using fresh vegetables for better texture when roasting, but in a pinch, I’ve used frozen Brussels sprouts or squash. I just make sure to roast them longer to get a bit of caramelization.

How do I keep Brussels sprouts from getting soggy?

I roast them cut-side down and avoid overcrowding the pan. This helps them get those nice crispy edges instead of steaming.

Can I make the cranberry glaze ahead of time?

Yes, I often make the glaze a day or two in advance and store it in the fridge. I reheat it slightly before tossing it with the vegetables.

Is this salad good for a holiday meal?

Absolutely. I love serving it at Thanksgiving or Christmas—it’s festive, colorful, and pairs well with most main dishes.

Can I add protein to make it a full meal?

Definitely. I sometimes add roasted chickpeas, cooked quinoa, or even sliced grilled chicken if I want a more filling option.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is one of my favorite seasonal dishes. The mix of roasted veggies with a tart-sweet glaze makes it comforting yet bright. It’s simple, delicious, and always a hit whether I’m serving it at a holiday table or enjoying it as a cozy weeknight meal.

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

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This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a warm, hearty dish that combines roasted winter vegetables with a sweet-tart cranberry glaze. It’s perfect as a festive side or a vegetarian main for holiday gatherings or cozy meals.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
2 cups sweet potatoes, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup dried cranberries
1 cup fresh or frozen cranberries
2 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard (optional)
1/4 cup chopped pecans or walnuts
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Toss cubed butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
While the vegetables roast, prepare the cranberry glaze. In a small saucepan, combine fresh cranberries, maple syrup, balsamic vinegar, and Dijon mustard. Cook over medium heat for about 10 minutes, until cranberries burst and the glaze thickens.
Remove glaze from heat and let it cool slightly to thicken more.
Transfer the roasted vegetables to a large bowl. Drizzle with the cranberry glaze and toss gently to coat.
Top with dried cranberries, chopped nuts, and parsley if using. Serve warm or at room temperature.