Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad with Goat Cheese

If there were ever a dish that perfectly captured the essence of fall and comfort in one bite, it’s this Cranberry-Glazed Roasted Vegetable Salad.
Golden chunks of butternut squash and sweet potatoes caramelize beautifully in the oven, while Brussels sprouts roast to a crisp, nutty perfection. Tossed together with a tangy cranberry glaze, creamy goat cheese, and a sprinkle of toasted nuts, this salad is a harmony of textures and flavors — sweet, savory, tart, and creamy all at once.

This is not just a salad; it’s a meal in itself — filling, nourishing, and absolutely bursting with seasonal color. Whether you serve it warm for dinner or chilled as a lunch prep, this dish feels gourmet yet comforting.

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🥕 Ingredients

For the Roasted Vegetables:

• 2 cups butternut squash, peeled and cubed

• 2 cups sweet potatoes, peeled and cubed

• 2 cups Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika (optional, for warmth)

For the Cranberry Glaze:

• ½ cup dried cranberries

• ¼ cup pure maple syrup or honey

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice

For Assembly:

• ⅓ cup crumbled goat cheese (or feta if preferred)

• ¼ cup toasted pecans or walnuts, chopped

• Extra cranberries for garnish

• Fresh parsley or thyme (optional, for topping)

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🔥 Instructions

Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. Spread the cubed butternut squash, sweet potatoes, and halved Brussels sprouts evenly on the tray.

3. Drizzle with olive oil, season with salt, pepper, and smoked paprika, then toss until well coated.

4. Roast for 25–30 minutes, flipping halfway, until the vegetables are tender and lightly caramelized.

Tip: The Brussels sprouts will crisp up first, so you can remove them early if needed to prevent over-browning.

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Step 2: Make the Cranberry Glaze

1. In a small saucepan, combine dried cranberries, maple syrup, apple cider vinegar, Dijon mustard, and lemon juice.

2. Bring to a simmer over medium heat and cook for 5–7 minutes, until the mixture thickens slightly and cranberries plump up.

3. Remove from heat and let it cool slightly — it should be syrupy but pourable.

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Step 3: Combine Everything

1. Transfer the roasted vegetables into a large mixing bowl.

2. Pour the warm cranberry glaze over them and toss gently to coat evenly.

3. Add crumbled goat cheese, toasted nuts, and a handful of extra dried cranberries.

4. Garnish with fresh parsley or thyme if desired.

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Step 4: Serve and Enjoy

• Serve warm as a main dish, or let it cool slightly and enjoy as a hearty salad.

• Pairs beautifully with grilled chicken, salmon, or roasted turkey.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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💫 Flavor Notes

• Sweetness from maple syrup and roasted squash.

• Tanginess from cranberries and vinegar glaze.

• Creaminess from goat cheese.

• Crunch from nuts and roasted edges of vegetables.

Each bite feels balanced and deeply satisfying — this dish brings together the comfort of roasted vegetables with the freshness of a salad.

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⚖️ Nutritional Information (per serving)

• Calories: ~260

• Protein: 7g

• Fat: 10g

• Carbohydrates: 36g

• Fiber: 6g

• Sugars: 15g

✅ Gluten-free, refined sugar-free, and rich in vitamin A, C, and antioxidants.

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🌈 Tips & Variations

• For extra protein: Add chickpeas, quinoa, or grilled chicken.

• For vegan version: Swap goat cheese with dairy-free feta or omit entirely.

• For more crunch: Add roasted pumpkin seeds or sunflower seeds.

• Make-ahead: Roast the vegetables a day ahead and store in the fridge. Reheat before serving.

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💬 Related Questions

1. Can I use frozen Brussels sprouts?
   → Yes, but fresh gives better texture. If using frozen, thaw and pat dry before roasting.

2. What cheese can I substitute for goat cheese?
   → Feta, ricotta salata, or even blue cheese work great alternatives depending on flavor preference.

3. Can I make the glaze ahead of time?
   → Absolutely! It stores well in the fridge for up to 5 days. Reheat gently before using.

4. Is this salad served hot or cold?
   → It’s delicious both ways! Warm brings out the richness, while chilled tastes refreshing.

5. Can I add greens?
   → Yes — baby spinach or arugula underneath make it even more like a salad meal.

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🍽️ Description for Sharing

Bright, bold, and full of fall flavor — this Cranberry-Glazed Roasted Vegetable Salad combines caramelized butternut squash, Brussels sprouts, and sweet potatoes with tangy cranberries and creamy goat cheese. A perfect balance of sweet and savory, it’s the ideal healthy comfort food for any season.

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🌟 Final Thoughts

This vibrant salad isn’t just visually stunning — it’s a celebration of wholesome ingredients and flavors that make you feel good.
The caramelized edges of roasted vegetables meet the tangy-sweet punch of cranberries and the creamy melt of goat cheese for a perfectly balanced dish.

Whether it’s a weekday meal, a festive side, or a nutritious main course, this recipe delivers both comfort and nourishment in every forkful.