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–+ servings

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

A vibrant and flavorful salad featuring roasted vegetables glazed with a tangy cranberry sauce, perfect for fall gatherings.
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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: 320
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
  • 2 tablespoons olive oil for roasting
Cranberry Glaze
  • 1 cup fresh cranberries or frozen
  • 1/2 cup sugar or honey
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
Salad Assembly
  • 4 cups mixed greens such as arugula or spinach
  • 1/4 cup feta cheese crumbled
  • 1/4 cup walnuts chopped

Method
 

Roast the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
Make the Cranberry Glaze
  1. In a saucepan, combine cranberries, sugar, water, and apple cider vinegar.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Cook for 10-15 minutes, or until the cranberries burst and the mixture thickens.
Assemble the Salad
  1. In a large mixing bowl, combine the roasted vegetables with mixed greens.
  2. Drizzle the cranberry glaze over the salad and toss gently to combine.
  3. Top with feta cheese and walnuts before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 3gFiber: 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 hearty vegetarian dish.

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