Cranberry-Glazed Butternut Salad

This fall salad is a vibrant centerpiece that makes vegetables the star. Roasted butternut squash sweet potatoes and Brussels sprouts caramelize beautifully and are tossed in a cranberry glaze that brings everything together. Creamy goat cheese and more cranberries make each bite feel special whether for a holiday table or a simple family dinner.

I first made this for our Friendsgiving one chilly November and everyone went back for seconds. Now even the kids actually root for Brussels sprouts

Ingredients

• Butternut squash: choose one that feels heavy for its size with a matte skin for sweetness and fewer seeds
• Brussels sprouts: look for bright green sprouts with tightly packed leaves for best taste and crunch
• Sweet potatoes: pick firm unblemished tubers for maximum caramelization
• Olive oil: helps brown the veggies and adds rich flavor extra virgin boosts taste
• Salt and pepper: opt for flaky salt and freshly-ground pepper for seasoning depth
• Dried thyme: brings earthiness and warmth to the roasted mix
• Cranberry juice: use 100 percent juice for a tangy natural glaze
• Dried cranberries: sweet and chewy these burst with flavor in both the glaze and salad
• Honey or maple syrup: either adds natural sweetness pair with local honey for richer flavor
• Balsamic vinegar: gives the glaze complexity and a bit of zing aged balsamic is ideal
• Goat cheese: creamy tangy cheese balances the veggies choose a log for extra creaminess
• Fresh parsley: optional but adds fresh herbal brightness and color

Step-by-Step Instructions

Prep the Vegetables:

Carefully peel the butternut squash and sweet potatoes then cube them into even bite-sized pieces. Trim the Brussels sprouts and slice them in half. Take a few extra minutes to cut everything to a similar size so all roast evenly and get caramelized edges.

Season and Toss:

Place all prepared vegetables in a big mixing bowl. Pour in the olive oil salt pepper and thyme. Toss for a minute to coat every piece really well. The oil is crucial for browning and the thyme perfumes the entire salad.

Roast the Vegetables:

Spread your vegetables in a single layer on a large rimmed baking sheet. Do not crowd the pan. Roast in a fully preheated oven at 400 degrees Fahrenheit for at least 25 minutes stirring halfway. Look for browning on the edges and fork-tender centers this is when all those flavors concentrate.

Make the Cranberry Glaze:

While vegetables roast pour cranberry juice dried cranberries honey or maple syrup and balsamic vinegar into a small saucepan. Bring to a simmer over medium heat. Gently simmer for 8 to 10 minutes while stirring sometimes until it thickens into a shiny tangy syrup.

Combine and Assemble:

Transfer the caramelized vegetables to a big serving bowl. Pour the warm cranberry glaze over and gently toss to coat each piece. Crumble goat cheese over the top along with extra dried cranberries for pops of color and flavor.

Garnish and Serve:

If you like chop fresh parsley and scatter it over the finished salad. Serve the dish still warm so the flavors are at their best. This salad shines as a main or a side.

Goat cheese takes this salad over the top with its creamy tang. Every holiday season I think about my little cousin insisting our meal is not complete without this dish now it is tradition we never skip

Storing Your Fall Salad

To keep leftovers fresh let the vegetables cool then store in an airtight container in the fridge for up to four days. Reheat gently before serving to bring back their best texture. For gatherings I roast the veggies ahead of time and glaze just before serving for convenience.

Ingredient Swaps You Can Try

For more crunch toss in toasted walnuts or pecans right before serving. Feta is a nice alternative to goat cheese if you prefer a saltier bite. If all you have is dried herbs use them instead of fresh parsley and it will still be delicious.

Ideas for Serving

This salad works beautifully as a side for roasted poultry but is hearty enough to be a main course with crusty bread. For a simple lunch I love topping leftovers with cooked farro or quinoa.

The Autumn Salad’s Roots

Fall salads have long been a tradition in many cultures as a celebration of the harvest season. Cranberries squash and sweet potatoes were all staples in early American autumn feasts and are still beloved at modern tables.

Common Recipe Questions

→ Can I use frozen vegetables instead of fresh?

Fresh vegetables yield the best texture and flavor, but frozen can work if roasted until caramelized.

→ What can I substitute for goat cheese?

Try feta, ricotta salata, or leave it out for a dairy-free version. The creaminess complements the sweet glaze.

→ Is it possible to make this dish ahead?

Yes! Roast the vegetables and make the glaze in advance, then reheat and assemble just before serving.

→ How do I add extra crunch?

Add toasted pecans, walnuts, or pumpkin seeds for extra texture and nutty flavor to the salad.

→ Can I serve this salad cold?

It's best served warm, but letting it cool to room temperature works well for potlucks or meal prep.

→ Do I need to peel the sweet potatoes?

Peeled sweet potatoes are recommended for a softer texture and better glaze absorption, but it's optional.