Introduction:
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and flavorful dish that beautifully balances sweet and savory notes. This salad is a celebration of autumn and winter vegetables, roasted to tender perfection and then tossed in a tangy-sweet cranberry glaze. It’s a dish that’s both wholesome and elegant, perfect as a side for holiday gatherings or a satisfying vegetarian main course.
Imagine a medley of roasted vegetables – the creamy sweetness of butternut squash, the slightly bitter char of Brussels sprouts, and the earthy sweetness of sweet potatoes. Then, envision these tender vegetables coated in a luscious cranberry glaze that provides a delightful tartness and sweetness, punctuated by warm spices. This salad is a symphony of textures and tastes that is both comforting and refreshing.
Whether you are looking for a festive side dish for Thanksgiving or Christmas, a healthy and flavorful vegetarian option, or simply a delicious way to enjoy seasonal vegetables, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is an excellent choice. It’s simple to prepare, customizable to your taste, and guaranteed to be a crowd-pleaser. Get ready to elevate your vegetable game with this stunning and flavorful salad.
Why You’ll Love This Recipe:
There are many reasons why this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad recipe is destined to become a new favorite. Firstly, it’s bursting with flavor. The combination of roasted vegetables, each with its unique taste, combined with the tangy-sweet cranberry glaze, creates a complex and delicious flavor profile that is both satisfying and exciting. Every bite offers a delightful balance of sweetness, tartness, earthiness, and warmth.
Secondly, this salad is packed with nutrients. Butternut squash, Brussels sprouts, and sweet potatoes are all nutritional powerhouses, loaded with vitamins, minerals, and fiber. This salad is not only delicious but also a healthy and wholesome choice, contributing to a balanced and nutritious meal. It’s a guilt-free indulgence that nourishes your body.
Finally, this recipe is remarkably versatile and adaptable. You can easily customize the vegetables based on your preferences or what’s in season, and the cranberry glaze can be adjusted to your desired level of sweetness and tanginess. It’s a flexible recipe that can be tailored to suit your dietary needs and taste preferences, making it a reliable and adaptable dish for any occasion.
INGREDIENTS YOU’LL NEED:
To create this vibrant and flavorful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, you’ll need a selection of fresh, high-quality ingredients that work together in perfect harmony. The stars of the salad are, of course, the vegetables: butternut squash, Brussels sprouts, and sweet potatoes. Choose butternut squash and sweet potatoes that are firm, heavy for their size, and free of blemishes. Fresh, bright green Brussels sprouts that are tightly closed are best.
For the cranberry glaze, you will need cranberries, the key ingredient providing the signature tart-sweet flavor. Fresh or frozen cranberries can be used; if using frozen, there’s no need to thaw them. Orange juice adds brightness and citrus notes to complement the cranberries. Freshly squeezed orange juice is preferred for the best flavor. Maple syrup provides a natural sweetness and depth of flavor, enhancing the glaze. Pure maple syrup is recommended for its rich taste.
Apple cider vinegar adds a tangy counterpoint to the sweetness, balancing the flavors of the glaze. It also helps to thin the glaze and add complexity. A good quality apple cider vinegar is ideal. Olive oil is used for roasting the vegetables and for adding richness to the glaze. Extra virgin olive oil is preferred for its flavor and health benefits.
For seasoning, you’ll need Dijon mustard which adds a subtle tangy depth and helps to emulsify the glaze. Whole grain Dijon mustard can also be used for added texture. Ground cinnamon and ground cloves provide warm, aromatic spices that complement the cranberry and vegetables beautifully, adding depth and autumnal notes to the glaze.
Salt and freshly ground black pepper are essential for seasoning both the vegetables and the glaze, enhancing all the flavors and creating a balanced dish. Use kosher salt or sea salt for the best flavor. Freshly cracked black pepper provides a more aromatic and nuanced flavor.
Optional additions for enhancing the salad include pecans or walnuts, toasted and chopped, which add a delightful crunch and nutty flavor. Dried cranberries can be added for extra cranberry flavor and chewiness. Fresh parsley, chopped, is used as a garnish, adding a pop of color and fresh herbaceous aroma. These optional additions enhance both the flavor and texture of the finished salad.
HOW TO MAKE “Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad”:
Creating this vibrant Cranberry-Glazed Roasted Vegetable Salad is a straightforward and rewarding culinary process. The recipe centers around two primary cooking methods: roasting for the vegetables and simmering for the cranberry glaze. Roasting brings out the natural sweetness of the vegetables and creates a wonderful caramelized texture, while simmering the glaze concentrates the cranberry flavor and creates a luscious sauce.
The recipe is structured into clear, easy-to-follow steps. It begins with preparing and roasting the vegetables until tender and slightly caramelized. While the vegetables are roasting, the cranberry glaze is made on the stovetop. Once both components are ready, the roasted vegetables are tossed with the cranberry glaze to create the finished salad.
By carefully following the step-by-step instructions, even novice cooks can easily achieve a stunning and delicious Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad at home. The simplicity of the method belies the incredible flavor and visual appeal of the finished dish. Get ready to impress your family and friends with this vibrant and flavorful salad.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare and Roast the Vegetables. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for proper roasting and caramelization of the vegetables.
Wash the butternut squash, Brussels sprouts, and sweet potatoes thoroughly under cold running water. Scrub the vegetables to remove any dirt or soil from the skin. Clean vegetables are essential for both hygiene and the overall quality of the dish.
Peel the butternut squash and sweet potatoes. Use a sturdy vegetable peeler to peel the tough skin from the butternut squash and sweet potatoes. Peeling ensures a more tender texture for the roasted vegetables. Trim the ends off the butternut squash and sweet potatoes. Trimming removes any tough or undesirable ends.
Cut the butternut squash, sweet potatoes, and Brussels sprouts into roughly equal-sized pieces, about 1-inch cubes or halved Brussels sprouts. Uniformly sized pieces ensure even cooking and roasting. Halve or quarter larger Brussels sprouts so they are similar in size to the squash and sweet potato cubes.
In a large bowl, toss the cubed butternut squash, sweet potatoes, and halved Brussels sprouts with olive oil, salt, and black pepper. Ensure the vegetables are evenly coated with olive oil and seasonings. Olive oil helps to promote roasting and crisping. Salt and pepper enhance the natural flavors of the vegetables. Toss thoroughly to ensure even distribution of oil and seasonings.
Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure the vegetables are not overcrowded and have some space around them. Overcrowding can lead to steaming instead of roasting, resulting in soggy vegetables. Using a large baking sheet or two baking sheets if necessary is important for even roasting.
Roast in the preheated oven for 25-35 minutes, or until the vegetables are tender, caramelized, and slightly browned, flipping halfway through. Roasting time may vary slightly depending on your oven and the size of the vegetable pieces. Flipping halfway ensures even roasting on all sides. Check for doneness by piercing a vegetable piece with a fork; it should be tender. Look for caramelization and browning, which indicate roasted flavor development.
Step 2: Make the Cranberry Glaze. While the vegetables are roasting, prepare the cranberry glaze. In a medium saucepan, combine the cranberries, orange juice, maple syrup, apple cider vinegar, Dijon mustard, ground cinnamon, ground cloves, and a pinch of salt. A saucepan with a heavy bottom prevents scorching of the glaze. Combining all glaze ingredients in the saucepan prepares for the simmering process.
Bring the mixture to a simmer over medium heat, stirring occasionally. Simmering allows the flavors to meld and the cranberries to break down. Stirring prevents sticking and ensures even heating. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the glaze has thickened slightly. Simmering until cranberries burst releases their pectin and helps thicken the glaze. The glaze should reduce slightly and become syrupy in consistency. Stir occasionally during simmering to prevent sticking and ensure even thickening.
Once the glaze has thickened to your desired consistency, remove the saucepan from the heat and set aside to cool slightly. Cooling slightly allows the glaze to thicken further and prevents it from being too hot when tossed with the roasted vegetables.
Step 3: Assemble the Salad. Once the roasted vegetables are tender and the cranberry glaze is ready, remove the baking sheet from the oven. Carefully remove the hot baking sheet using oven mitts.
Transfer the roasted vegetables to a large serving bowl. A large serving bowl provides ample space to toss the vegetables and glaze without overcrowding. Pour the cranberry glaze over the roasted vegetables in the bowl. Ensure the glaze coats all the vegetables relatively evenly.
Gently toss the roasted vegetables with the cranberry glaze until they are evenly coated. Toss gently to avoid breaking apart the tender roasted vegetables. Ensure every piece of vegetable is coated in the glaze for maximum flavor.
If desired, add toasted pecans or walnuts and dried cranberries to the salad. Adding nuts and dried cranberries enhances the flavor and texture of the salad. Toasting nuts beforehand brings out their flavor. Toss again to combine nuts and dried cranberries evenly throughout the salad.
Step 4: Garnish and Serve. Garnish the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with fresh chopped parsley. Fresh parsley adds a pop of color and fresh herbaceous flavor. Parsley brightens up the presentation and adds a final touch of freshness.
Serve the salad warm or at room temperature. This salad is delicious served both warm and at room temperature, making it versatile for different serving preferences. Enjoy it as a side dish or a vegetarian main course. It pairs well with roasted chicken, turkey, pork, or vegetarian protein options.
USEFUL TIPS:
For extra crispy Brussels sprouts, ensure they are very dry before roasting and roast them cut-side down on the baking sheet. Dry Brussels sprouts will roast and crisp up better. Roasting cut-side down allows for direct heat contact and promotes browning and crisping.
To make the glaze thicker, you can simmer it for a longer period or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) towards the end of cooking. Simmering longer reduces the liquid and concentrates the glaze. Cornstarch slurry thickens the glaze quickly. Add cornstarch slurry gradually to avoid over-thickening.
If you prefer a spicier glaze, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the cranberry glaze. Red pepper flakes or hot sauce add a subtle heat that complements the sweet and tart glaze. Start with a small amount and adjust to your spice preference.
For a make-ahead option, you can roast the vegetables and make the cranberry glaze separately ahead of time. Store roasted vegetables and glaze separately in airtight containers in the refrigerator. When ready to serve, reheat the vegetables slightly in the oven or microwave and then toss with the glaze. Preparing components separately in advance saves time on the day of serving, but tossing just before serving maintains best texture.
Experiment with different nuts and dried fruits. Instead of pecans or walnuts, try almonds, hazelnuts, or pistachios. Instead of dried cranberries, try dried cherries, apricots, or raisins. Varying nuts and dried fruits allows for customization and flavor variations.
For a vegan version, ensure your maple syrup and Dijon mustard are vegan-friendly. The base recipe is naturally vegetarian and easily adaptable to vegan by checking these ingredients and omitting any non-vegan optional additions.
DETAILS:
Prep Time: 25 minutes. The preparation time includes washing, peeling, and chopping the vegetables, and measuring out glaze ingredients. Efficient prep work will streamline the cooking process. Proper preparation ensures a smooth and enjoyable cooking experience.
Cook Time: 25-35 minutes roasting vegetables + 10-15 minutes making glaze = 35-50 minutes. The total cook time includes roasting the vegetables and making the cranberry glaze. Roasting time may vary slightly depending on vegetable size and oven. Glaze simmering time depends on desired thickness.
Total Time: 1 hour – 1 hour 15 minutes. The total time from start to finish, including prep time and cook time, is approximately 1 hour to 1 hour and 15 minutes. This is a moderate time commitment suitable for a weekend or special occasion dish. The total time is manageable for a flavorful and impressive salad.
Yield: 6-8 servings. This recipe yields approximately 6-8 servings as a side dish. Serving size can be adjusted based on individual appetites and serving context. Yield is suitable for a family gathering or holiday meal.
Category: Salad, Side Dish, Vegetarian. Cranberry-Glazed Roasted Vegetable Salad is versatile, categorized as a salad, side dish, and vegetarian option. Its adaptability makes it suitable for various meal types and dietary preferences. Categorization highlights its flexibility in different dining scenarios.
Method: Roasting, Simmering. The primary cooking methods are roasting for the vegetables and simmering for the cranberry glaze. Roasting caramelizes vegetables and enhances flavor. Simmering thickens and develops the glaze flavors. These methods combine to create the final dish.
Cuisine: American, Fall/Winter, Holiday. This salad is American in style, featuring fall and winter vegetables and is particularly suited for holiday meals like Thanksgiving or Christmas. Fall/Winter ingredients and holiday suitability align with seasonal and festive cuisine. Cuisine reflects the flavor combination, seasonality, and typical serving occasions.
Diet: Vegetarian, Gluten-Free, Dairy-Free (if butter/dairy is omitted from glaze if some recipes include it, this one doesn’t by default). This recipe is naturally vegetarian, gluten-free, and dairy-free. It contains no meat, poultry, fish, gluten, or dairy. It is suitable for individuals following vegetarian, gluten-free, and dairy-free diets. Diet categories highlight suitability for specific dietary needs.
NOTES:
For a richer flavor in the roasted vegetables, you can toss them with a clove or two of minced garlic along with the olive oil, salt, and pepper before roasting. Minced garlic roasted with the vegetables adds another layer of savory flavor. Garlic complements the vegetables and the cranberry glaze.
If you want a smoother glaze, you can strain the cranberry glaze through a fine-mesh sieve after simmering to remove the cranberry skins. Straining creates a smoother, more refined glaze texture. This is optional depending on preferred glaze texture.
The sweetness of the glaze can be adjusted to your preference. If you prefer a less sweet glaze, reduce the amount of maple syrup. If you prefer a sweeter glaze, increase the maple syrup slightly. Sweetness level can be tailored to individual taste.
For a more complex flavor, consider adding a pinch of ground ginger or allspice to the cranberry glaze along with cinnamon and cloves. Ginger and allspice complement cinnamon and cloves and add further depth and warmth to the spice profile. A blend of spices enhances the glaze’s complexity.
FREQUENTLY ASKED QUESTIONS:
Q: Can I use frozen vegetables for this recipe?
A: While fresh vegetables are recommended for the best flavor and texture in this Cranberry-Glazed Roasted Vegetable Salad, you can use frozen butternut squash and sweet potatoes if needed to save on prep time. Frozen Brussels sprouts are generally not recommended for roasting as they can become mushy. If using frozen squash and sweet potatoes, thaw them completely and pat them dry thoroughly before roasting to remove excess moisture. Roasting time may need to be adjusted slightly as frozen vegetables may cook slightly faster. Fresh vegetables are still preferred for optimal results.
Q: Can I make this salad ahead of time?
A: Yes, Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad can be made partially or fully ahead of time. You can roast the vegetables and make the cranberry glaze separately up to 1-2 days in advance. Store roasted vegetables and glaze separately in airtight containers in the refrigerator. Assemble the salad by tossing the roasted vegetables with the glaze just before serving. If making the salad fully ahead, the vegetables may soften slightly as they sit in the glaze. For best texture, add nuts and fresh parsley just before serving. Preparing components ahead saves time but assemble just before serving if possible for best texture.
Q: What are good protein additions to make this salad a main course?
A: While this salad is delicious as a side dish or light vegetarian main course, you can easily add protein to make it a more substantial vegetarian or even non-vegetarian main dish. Roasted chickpeas or lentils can be tossed with the vegetables for a vegetarian protein boost. Grilled or roasted chicken or turkey would pair beautifully with the flavors of the salad for a non-vegetarian option. Crumble some feta cheese or goat cheese over the top for added protein and creamy texture (for vegetarian but not vegan). Choose protein additions that complement the flavor profile of the salad and suit your dietary preferences.
Q: How do I reheat leftover Cranberry-Glazed Roasted Vegetable Salad?
A: Leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is best enjoyed at room temperature or slightly warm. Reheating is not strictly necessary, but if you prefer to reheat it warm, gently reheat it in a low oven (around 300°F/150°C) or in a skillet over low heat until just warmed through. Avoid microwaving as it can make the vegetables soggy. Reheating gently is key to maintaining the texture and flavor of the salad. Overheating can make the vegetables mushy and glaze too thin.
STORAGE INSTRUCTIONS:
To ensure your leftover Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad remains delicious and safe to eat, proper storage is essential. Allow the salad to cool completely to room temperature before storing. Do not place hot food directly into the refrigerator, as this can create condensation and affect the quality of the salad. Cooling to room temperature before refrigerating is recommended for best storage practices.
Once cooled, transfer the salad to an airtight container. An airtight container prevents air exposure and helps to maintain moisture and flavor during storage. Choose a container that is appropriately sized to prevent excessive air space.
Store the airtight container of leftover salad in the refrigerator. Refrigerate leftovers promptly within 2 hours of serving to ensure food safety. Store in the refrigerator at a temperature of 40°F (4°C) or below. Proper refrigeration is crucial for preventing bacterial growth and maintaining food safety.
Consume refrigerated leftovers within 3-4 days for the best quality and food safety. While leftovers may remain safe to eat for longer, the texture of roasted vegetables can change over time and they may become softer. For optimal taste and texture, it is recommended to consume leftovers within this timeframe. Always use your senses – sight, smell, and taste – to assess the quality of leftovers before consuming.
Reheating is generally not recommended as it can further soften the vegetables. This salad is best enjoyed cold or at room temperature straight from the refrigerator. If you prefer it slightly warm, gently bring it to room temperature or warm it slightly, but avoid full reheating for best texture.
RELATED RECIPES
If you savored the vibrant flavors and textures of this Cranberry-Glazed Roasted Vegetable Salad, you’ll likely enjoy other roasted vegetable and festive salad variations. Consider trying Roasted Root Vegetable Salad with Maple Dijon Dressing for another roasted vegetable salad with a sweet and tangy dressing. Roasted root vegetable salad offers a different dressing flavor profile, with maple Dijon providing a creamy and tangy counterpoint to roasted root vegetables, while maintaining the roasted vegetable salad format. It’s a delicious alternative for exploring different dressing flavors.
Another excellent option is Balsamic Roasted Brussels Sprouts with Cranberries and Pecans. Balsamic roasted Brussels sprouts with cranberries and pecans highlight Brussels sprouts in a simpler recipe with balsamic vinegar and cranberries, sharing some key ingredients. It provides a warmer serving temperature and a more focused flavor profile on Brussels sprouts with balsamic and cranberries. It’s a great choice for Brussels sprout lovers.
For a different take on fruit and vegetable salads, explore Apple Cranberry Walnut Salad. Apple cranberry walnut salad offers a fresh, unroasted salad option featuring apples, cranberries, and walnuts in a lighter format. It provides a crisp and refreshing salad experience, contrasting with the roasted vegetable salad through its fresh ingredients and different texture. These related recipes offer diverse flavor combinations and cooking methods, providing a range of delicious options to explore beyond Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.
CONCLUSION
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a dish that perfectly embodies the spirit of seasonal cooking – celebrating the flavors of fall and winter vegetables in a vibrant and satisfying salad. This recipe transforms simple roasted vegetables into something truly special with the addition of a tangy-sweet cranberry glaze, creating a dish that is both healthy and incredibly delicious. It’s a wonderful way to bring a burst of color and flavor to your table, whether for a holiday feast or a cozy weeknight meal.
Whether you’re looking for a festive vegetarian side dish, a nutritious and flavorful salad, or simply a delicious way to enjoy seasonal produce, this Cranberry-Glazed Roasted Vegetable Salad is sure to impress. The combination of tender roasted vegetables, a luscious cranberry glaze, and optional crunchy nuts and dried cranberries offers a symphony of tastes and textures that is simply irresistible. It’s a salad that is greater than the sum of its parts, showcasing the beauty of simple cooking and balanced flavors.
So, gather your vegetables, preheat your oven, and prepare to experience the delightful flavors of homemade Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad. Don’t be afraid to customize the recipe to your liking, adding your favorite nuts, dried fruits, or spices to create your own personalized version of this festive salad. Embrace the simplicity, savor the flavors, and enjoy the vibrant and wholesome goodness of every bite. Happy cooking and enjoy your delicious Cranberry-Glazed Roasted Vegetable Salad!
