Cranberry-Glazed Roasted Squash Salad

This cranberry-glazed roasted butternut squash salad brightens up any meal with its blend of sweet and tangy flavors paired with tender roasted vegetables. It’s a comforting, colorful dish that works well as a side or a light main on busy weeknights.

I first made this salad when I wanted something healthy after holiday indulgence. The cranberry glaze really lifted the roasted veggies and made it feel festive without being complicated.

Ingredients

• Butternut squash: peeled and cubed to create a tender, slightly sweet base. Choose a firm squash with bright orange flesh for best flavor.
• Brussels sprouts: trimmed and halved for even roasting and a slightly nutty bite. Look for vibrant green sprouts without brown spots.
• Sweet potatoes: peeled and cubed to add a naturally sweet and creamy texture. Select firm potatoes with smooth skin.
• Olive oil: to coat and roast the vegetables, helping achieve caramelized edges and rich flavor. Use extra virgin for the best taste.
• Dried thyme: adds subtle herbal notes that complement the sweetness of the vegetables. Use fresh if you have it for a brighter flavor.
• Cranberry juice (100 percent juice): forms the base of the tangy glaze. Pick a juice without too much added sugar.
• Dried cranberries: chopped finely into the glaze for bursts of concentrated cranberry flavor. They also add texture.
• Honey: to sweeten the glaze naturally. Use raw or local honey if possible for more depth.
• Balsamic vinegar: gives the glaze a rich acidity that balances the sweetness and enhances the roasted flavors.
• Goat cheese: crumbled on top adds creamy tanginess and a lovely contrast to the sweet and savory components.
• Extra dried cranberries: for garnish add color and chewiness, making every bite fun.
• Fresh parsley: optional to brighten and add fresh herbal notes at the end.

Instructions

Preheat The Oven:

Set your oven to 400 degrees Fahrenheit. This high temperature is essential for roasting the vegetables until they develop a rich golden color and caramelized edges.

Prepare The Vegetables:

Peel and cube your butternut squash and sweet potatoes into roughly equal-sized pieces to ensure even cooking. Trim and halve the Brussels sprouts so they cook through but still retain some bite. Place them all in a large bowl.

Season And Toss:

Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and dried thyme. Toss them thoroughly so every piece is evenly coated. This ensures balanced flavor and helps with caramelization during roasting.

Roast The Vegetables:

Spread the seasoned vegetables in a single layer on a baking sheet to avoid overcrowding. Roast in the preheated oven for 25 to 30 minutes. Stir or flip the vegetables halfway through to promote even browning and cooking. The goal is tender vegetables with flavorful roasted bits.

Make The Cranberry Glaze:

While the vegetables roast, combine cranberry juice, chopped dried cranberries, honey, and balsamic vinegar in a small saucepan. Bring to a gentle simmer over medium heat, allowing it to reduce and thicken for 8 to 10 minutes. This thickened glaze will coat the vegetables beautifully.

Combine And Serve:

Transfer the roasted vegetables to a large serving bowl. Drizzle the warm cranberry glaze over, tossing gently to coat everything well. Top with crumbled goat cheese and scatter the remaining dried cranberries over the salad. Add chopped parsley if desired for a fresh finish. Serve warm for best texture and flavor.

I love how the tart cranberry glaze transforms simple roasted vegetables into something special. This salad brings my family together since my kids insisted on eating their "sweet veggies" like candy after the first batch. The goat cheese adds that creamy touch I always look forward to.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm gently in a pan or microwave so the goat cheese stays creamy and the vegetables do not dry out. The glaze may thicken in the fridge but loosens up when warmed.

Ingredient Swaps

You can swap butternut squash for pumpkin or kabocha squash for a slightly different texture and taste. Sweet potatoes can be replaced by carrots or parsnips for more variety. Maple syrup stands in nicely for honey in the glaze, offering a slightly earthier sweetness.

Serving Ideas

Serve this salad alongside roasted chicken or pork for a hearty fall meal. Add toasted pecans or walnuts for crunch. For a full vegetarian plate, pair it with quinoa or farro and a simple green salad dressed with lemon vinaigrette.

Seasonal Twists

In winter, add roasted beets or fennel for extra layers of flavor. In fall, embellish with toasted pumpkin seeds and a sprinkle of sage. Brighten it up in spring by adding fresh herbs like mint or basil right before serving.

This salad is a delicious way to enjoy seasonal vegetables with a festive twist brought by the cranberry glaze. It’s easy to prepare and sure to impress.

Frequently Asked Recipe Questions

→ How do I ensure the vegetables roast evenly?

Arrange the butternut squash, Brussels sprouts, and sweet potatoes in a single layer on the baking sheet, ensuring they have enough space to roast without steaming. Stir halfway through roasting for even caramelization.

→ Can I substitute honey in the glaze?

Yes, maple syrup can be used as a natural alternative to honey for a similar sweetness and flavor profile in the cranberry glaze.

→ What is the best way to thicken the cranberry glaze?

Simmer the cranberry juice with dried cranberries, honey, and balsamic vinegar until it reduces and thickens slightly, about 8–10 minutes, stirring occasionally.

→ Can this dish be served cold or only warm?

While best served warm to enjoy the roasted flavors and melting goat cheese, this salad can also be enjoyed at room temperature or chilled as a flavorful side.

→ What garnishes enhance the flavor?

Crumpled goat cheese adds creaminess and a tangy contrast, while additional dried cranberries contribute chewy bursts of sweetness. Fresh parsley can be added for a bright herbal note.