Description

This warm, colorful salad brings together the earthy sweetness of roasted butternut squash and sweet potatoes with caramelized Brussels sprouts, all drizzled with a tangy cranberry glaze. It’s a perfect side dish for fall and holiday meals—or a hearty vegetarian main.

Ingredients

Scale

For the Roasted Vegetables:

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 cups sweet potato, peeled and cubed
2 tbsp olive oil
Salt and pepper to taste
½ tsp garlic powder
½ tsp smoked paprika (optional)

For the Cranberry Glaze:

1 cup fresh or frozen cranberries
½ cup orange juice
2 tbsp maple syrup or honey
1 tbsp balsamic vinegar
Pinch of salt

Optional Toppings:

¼ cup chopped pecans or walnuts
¼ cup dried cranberries
Crumbled feta or goat cheese (optional)

Instructions

Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Roast: Spread the vegetables evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
Make the glaze: While the veggies roast, combine cranberries, orange juice, maple syrup, balsamic vinegar, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
Assemble the salad: Transfer the roasted vegetables to a large bowl or platter. Drizzle with the cranberry glaze and gently toss to coat.
Garnish and serve: Top with chopped nuts, dried cranberries, and cheese if using. Serve warm or at room temperature.

Notes

Notes:

This salad can be made a few hours ahead—just wait to add the glaze until serving.
Add quinoa or farro for a complete meal.
The cranberry glaze also pairs beautifully with roasted meats.

Prep Time: 15 min
Cook Time: 30 min

Nutrition

Serving Size: 4 people

Keywords: butternut squash, brussels sprouts, sweet potato, cranberry glaze, holiday side dish, vegetarian