Irresistible Cranberry-Glazed Roasted Salad Recipe

Intro and Brief Recap

Have you ever experienced the perfect harmony of flavors in a single dish? The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is that delightful blend you have been searching for. Imagine the sweet, earthy taste of roasted butternut squash combined with the crispness of Brussels sprouts and the warm, comforting flavor of sweet potatoes. Each bite bursts with a tangy cranberry glaze that adds an irresistible finish, making this salad a feast for both the eyes and palate.

This dish isn’t just about taste; it’s a celebration of texture and color, ideal for any festive occasion or a cozy family dinner. Picture serving this vibrant salad at your next gathering, where friends and family savor every mouthful while discussing shared memories over the holiday table. As you anticipate their smiles, know that this recipe will leave them craving more. So let’s dive right into crafting this seasonal masterpiece!

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

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash with smooth skin; it should feel heavy for its size to ensure sweetness.
• Brussels Sprouts: Look for bright green sprouts that are tightly packed; they should feel firm to the touch.
• Sweet Potatoes: Opt for medium-sized sweet potatoes that are free from blemishes; they should have a vibrant orange color.
• Cranberries: Use fresh or frozen cranberries; if using dried cranberries, select those without added sugar for a healthier option.
• Olive Oil: A good quality extra virgin olive oil enhances the flavors and aids in roasting.
• Maple Syrup: Natural maple syrup adds depth to the glaze; avoid imitation syrups for best results.
• Dijon Mustard: This ingredient gives a zesty kick to the cranberry glaze; choose whole-grain if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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

Follow these simple steps to prepare this delicious dish:

First Step : Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.

Second Step : Prepare Vegetables

Peel and cube the butternut squash and sweet potatoes into uniform pieces. Trim the ends off the Brussels sprouts and cut them in half.

Third Step : Toss with Olive Oil

In a large mixing bowl, combine diced butternut squash, sweet potatoes, and halved Brussels sprouts. Drizzle with olive oil and toss until all vegetables are well-coated.

Fourth Step : Season

Sprinkle with salt and pepper according to taste. Spread the vegetable mixture evenly on the prepared baking sheet.

Fifth Step : Roast

Roast in the preheated oven for about 25-30 minutes or until tender and caramelized. Stir halfway through cooking time for even roasting.

Sixth Step : Make Cranberry Glaze

In a small saucepan over medium heat, combine cranberries, maple syrup, Dijon mustard, and a splash of water. Cook until cranberries burst and create a sauce-like consistency.

Seventh Step : Combine

Once roasted vegetables are done, transfer them to a serving bowl. Drizzle with cranberry glaze and gently toss to combine all ingredients.

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Choose Fresh Ingredients: Fresh produce enhances flavor significantly; always select seasonal ingredients when possible.
• Uniform Cutting Size: Ensure all vegetables are cut into similar sizes for even cooking throughout.
• Taste as You Go: Adjust seasoning levels during preparation to suit your personal preferences.
• Use Leftovers Wisely: This salad keeps well in the fridge; enjoy it as leftovers by adding greens or proteins like chicken.

Presentation Ideas

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is versatile and pairs wonderfully with:

• Grilled Chicken – The sweetness of the salad complements the savory flavor of grilled chicken perfectly.
• Quinoa – For a hearty vegetarian option, serve this salad on a bed of quinoa to enhance its nutritional value.
• Roasted Salmon – The rich taste of roasted salmon balances well with the tangy cranberry glaze in the salad.

Nutritional Benefits

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad not only delights the palate but also provides numerous health benefits. Butternut squash is rich in vitamins A and C, which support immune function and skin health. Brussels sprouts are packed with fiber, aiding digestion and promoting heart health. Meanwhile, sweet potatoes offer antioxidants that help reduce inflammation. The addition of cranberries contributes to heart health and provides essential nutrients. Enjoying this salad regularly can contribute positively to your overall wellbeing.

Serving Suggestions

To enhance your dining experience, consider these serving suggestions for your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad:

– Serve it warm as a side dish during holiday gatherings or family dinners.

– Use it as a filling for wraps or sandwiches for a tasty lunch option.

– Top it with feta cheese or goat cheese for added creaminess and flavor.

This way, you can make the most out of this delicious salad while enjoying its vibrant flavors.

Storage Tips

If you have leftovers from your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, proper storage is key. Place any remaining salad in an airtight container and refrigerate it. This will help maintain its freshness for up to three days. When ready to eat again, simply give it a gentle toss to redistribute the flavors. You can also add a splash of extra vinaigrette if needed to freshen up the taste.

FAQs

Can I make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad ahead of time?

Yes! Preparing this salad in advance is possible and can actually enhance its flavors. You can roast the vegetables a day before serving them. Just store them separately from the dressing until you’re ready to serve. This way, the vegetables stay crispy while allowing all the ingredients to meld together beautifully when combined.

What variations can I make with this salad?

There are many delightful variations you can try with your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Consider adding nuts like walnuts or pecans for extra crunch. You could swap out sweet potatoes for regular potatoes or add other seasonal vegetables such as carrots or parsnips for more color and taste. Experimenting with different herbs or spices can also create unique flavor profiles.

Is this salad suitable for meal prep?

Absolutely! The Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is perfect for meal prep. Its ingredients hold up well over a few days in the refrigerator when stored properly. You can portion it out into individual containers for easy grab-and-go lunches throughout the week without sacrificing taste or nutrition.

How can I make this recipe vegan?

Making your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad vegan is simple! Ensure that any dressing used is plant-based; you can easily create one using olive oil, vinegar, maple syrup, salt, and pepper. Additionally, avoid adding cheese or opt for vegan cheese alternatives if desired. This way, you retain all the flavors while keeping it completely plant-based!

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

• Author: jenny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Baking
• Cuisine: American

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Description

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and delectable dish that combines the earthy sweetness of roasted vegetables with a tangy cranberry glaze. This salad not only looks stunning on any festive table but also bursts with flavor in every bite. Perfect for holiday gatherings or a comforting family dinner, it will leave your guests wanting more as they savor the delightful blend of textures and colors.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 1 cup fresh or frozen cranberries
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper to taste

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare vegetables: cube butternut squash and sweet potatoes; halve Brussels sprouts.
3. In a bowl, combine vegetables; drizzle with olive oil and toss to coat evenly.
4. Season with salt and pepper. Spread on the baking sheet.
5. Roast for 25-30 minutes until tender and caramelized, stirring halfway.
6. Meanwhile, make the glaze by cooking cranberries, maple syrup, Dijon mustard, and a splash of water over medium heat until cranberries burst into a sauce.
7. Combine roasted vegetables in a serving bowl with cranberry glaze; toss gently before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 10g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Fresh ingredients yield better flavor; opt for seasonal produce. For added crunch, consider tossing in nuts like walnuts or pecans. Leftovers can be enjoyed cold or warm; store in an airtight container for up to three days.