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