🥗 Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad with Cranberries & Goat Cheese
A colorful, sweet–savory Mediterranean-style salad perfect for holidays or healthy everyday meals.
⭐ Ingredients
Roasted Vegetables
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2 cups butternut squash, cubed
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2 cups Brussels sprouts, halved
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1 large sweet potato, cubed
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2 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp smoked paprika
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½ tsp garlic powder
Cranberry Glaze / Dressing
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½ cup dried cranberries
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¼ cup orange juice (or pomegranate juice)
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2 tbsp balsamic vinegar
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1 tbsp honey or maple syrup
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2 tbsp olive oil
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½ tsp Dijon mustard
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Pinch of salt
Salad Add-Ins
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¼ cup crumbled goat cheese
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2 tbsp chopped walnuts or pecans (optional)
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1 tbsp fresh parsley, chopped
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1 tbsp pomegranate seeds (optional but very Mediterranean)
🥘 Instructions
1. Roast the Vegetables
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Preheat the oven to 425°F (220°C).
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Spread butternut squash, Brussels sprouts, and sweet potato on a baking tray.
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Drizzle with olive oil, and add salt, pepper, paprika, and garlic powder.
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Toss well to coat.
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Roast for 25–30 minutes, turning halfway, until golden and tender.
2. Make the Cranberry Glaze
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In a small saucepan, add:
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dried cranberries
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orange juice
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balsamic vinegar
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honey/maple
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Heat on low for 4–5 minutes until cranberries soften and glaze thickens slightly.
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Remove from heat.
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Whisk in olive oil, Dijon mustard, and a pinch of salt.
3. Assemble the Salad
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Place the roasted vegetables in a large bowl or platter.
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Pour the warm cranberry glaze over them and gently toss.
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Add crumbled goat cheese on top.
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Sprinkle with walnuts/pecans, parsley, and optional pomegranate seeds.
🍽 How to Serve
Serve warm or at room temperature.
Excellent with:
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Grilled chicken
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Salmon
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Lentils or chickpeas for a vegetarian meal
💡 Optional Mediterranean Add-Ins
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Arugula or spinach
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Toasted pine nuts
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Fresh lemon zest
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A drizzle of extra-virgin olive oil before serving
