Name: Ultimate Roasted Butternut Squash Salad with Tangy Cranberry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium Butternut Squash (feel free to swap with pumpkin or acorn squash); 2 medium Sweet Potatoes (or substitute with carrots); 1 lb Brussels Sprouts (or use broccoli as an alternative); 1 cup Cranberries (fresh or dried; soak dried cranberries in warm water if necessary); 1 cup Cranberry Glaze (a mixture of fresh cranberries, sugar, and vinegar); 2 tbsp Olive Oil (or avocado oil for a different flavor); 1 tsp Salt; 1 tsp Pepper; 4 oz Goat Cheese (or use feta or blue cheese)

As I pulled the savory-sweet aroma of roasted butternut squash out of the oven, my kitchen transformed into a cozy autumn haven. This vibrant, festive Cranberry-Glazed Roasted Vegetable Salad not only dazzles with its colorful palette but is also a testament to the beauty of seasonal cooking. Featuring tender Brussels sprouts and hearty sweet potatoes, each bite delivers a delightful texture, drizzled with a tangy cranberry glaze and crowned with creamy goat cheese. Whether you’re hosting a holiday feast or simply craving a nutritious meal, this vegetarian and gluten-free delight is quick to prepare and sure to impress. Can you resist the combination of flavors and textures that makes this dish an absolute showstopper? Let’s take your culinary skills to the next level!

Why Is Roasted Butternut Squash Essential?

Irresistible Sweetness: The roasted butternut squash adds a delightful sweetness that pairs beautifully with the tangy cranberry glaze, creating a balanced flavor profile that will have your guests coming back for seconds.

Nutrient-Packed: This salad is not just a feast for the eyes; it’s loaded with vitamins and fiber, making it a healthy choice for anyone. Each ingredient, especially the Brussels sprouts, enhances the nutritional value.

Easy Preparation: With simple roasting techniques, you’ll love how quickly this dish comes together, leaving you more time to savor the moments with friends and family.

Versatile Pairings: Whether as a main dish or a side, this salad pairs perfectly with options like grilled chicken or quinoa, making it a flexible addition to any meal.

Culinary Showstopper: Its stunning appearance makes it a true crowd-pleaser, ideal for holidays or cozy family dinners. If you’re looking to brighten your table, this salad with its vibrant colors will do just that!

For more roasted vegetable inspiration, check out my recipes for Roasted Mushrooms Savory and Roasted Sweet Potato.

Roasted Butternut Squash Ingredients

For the Salad
• Butternut Squash – The star of our dish, bringing a rich sweetness and creamy texture; feel free to swap it with pumpkin or acorn squash for variety.
• Sweet Potatoes – They add heartiness and a natural sweetness; carrots can be a good substitute for a different flavor.
• Brussels Sprouts – Their nutty, crispy texture complements the other veggies nicely; if you can’t find them, broccoli works as an alternative.
• Cranberries – Fresh or dried, they add a tart kick; remember to soak dried cranberries in warm water if they seem too dry.

For the Glaze
• Cranberry Glaze – A tangy mixture of fresh cranberries, sugar, and vinegar that ties the salad together beautifully; consider maple syrup for a sweeter twist.
• Olive Oil – Essential for roasting to achieve that golden, crispy finish; avocado oil can be used for a different flavor profile.
• Salt and Pepper – The basics that enhance the natural flavors of your vegetables.

For the Toppings
• Goat Cheese – Adds a creamy, tangy contrast that balances all the sweetness; feta or blue cheese can be delightful alternatives.

Step‑by‑Step Instructions for Festive Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese

Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting and will ensure your vegetables develop a beautiful caramelization. While the oven heats, gather your baking sheets and parchment paper to prepare for the next steps, creating a smooth cooking process.

Step 2: Prepare the Vegetables
Peel and cube the butternut squash and sweet potatoes into bite-sized pieces for even cooking. Meanwhile, halve the Brussels sprouts lengthwise. In a large mixing bowl, toss the cubed squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper until everything is well-coated and glistening, reflecting their vibrant colors.

Step 3: Roast the Vegetables
Spread the prepared vegetables onto a baking sheet in a single layer, ensuring they have space to roast evenly. Place the sheet in the preheated oven and roast for 25-30 minutes. Stir the veggies halfway through to promote even browning, looking for a golden-brown color and fork-tender texture as visual cues for doneness.

Step 4: Make the Cranberry Glaze
While the vegetables roast, prepare your tangy cranberry glaze. In a saucepan over medium heat, combine fresh cranberries, sugar, and vinegar. Bring the mixture to a gentle simmer, stirring occasionally for about 10 minutes, or until the cranberries burst and the glaze thickens to a syrupy consistency, adding a delightful zing to your roasted butternut squash salad.

Step 5: Combine Ingredients
Once the vegetables are perfectly roasted, remove them from the oven and let them cool slightly. In a large serving bowl, combine the warm roasted vegetables with any additional fresh cranberries you desire. The warmth of the roasted veggies will help blend the flavors beautifully, creating that festive touch in your salad.

Step 6: Drizzle with Glaze
Generously drizzle the cranberry glaze over the combined roasted vegetables and gently toss them together to coat every piece evenly. This will enhance their flavor and give your festive salad that eye-catching, glossy finish that everyone will appreciate when they sit down to enjoy.

Step 7: Add the Finishing Touch
Finally, top your vibrant salad with crumbled goat cheese, allowing the creamy tang to mellow the sweetness of the roasted butternut squash and vegetables. Serve immediately while warm, or let it sit at room temperature for a few minutes to provide a delightful tasting experience, perfect for those cozy gatherings.

How to Store and Freeze Roasted Butternut Squash Salad

Fridge: Store leftovers in an airtight container for up to 2 days. The flavors will deepen, but the texture of the roasted butternut squash may soften slightly.

Freezer: While it’s best enjoyed fresh, you can freeze the roasted vegetables (without goat cheese) for up to 1 month. Thaw in the fridge before reheating.

Reheating: To warm, gently heat in a skillet over medium heat for about 5-7 minutes or until heated through. Avoid overheating to keep the flavors intact.

Goat Cheese: For optimal freshness, add crumbled goat cheese just before serving. This ensures a delightful creamy texture against the roasted butternut squash.

Expert Tips for the Best Roasted Butternut Squash Salad

Fresh Ingredients: Use seasonal vegetables for peak flavor. Fresh butternut squash enhances the softness and sweetness of your salad, making it truly irresistible.

Mind the Texture: Keep veggies in a single layer on the baking sheet to avoid steaming. For extra crispiness, turn on the broiler for the last few minutes of roasting!

Cranberry Balance: If using dried cranberries, soak them first for optimal freshness, adding that succulent tartness that complements the roasted butternut squash beautifully.

Saving for Later: Make the salad ahead, but add the goat cheese just before serving to maintain its creamy texture and flavor.

Customize to Your Taste: Feel free to swap in your favorite root vegetables or even add a protein like chickpeas for a heartier meal. The recipe is versatile!

Make Ahead Options

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is ideal for busy home cooks looking to streamline their meal prep! You can chop the butternut squash, sweet potatoes, and Brussels sprouts up to 24 hours in advance; simply refrigerate them in an airtight container to keep them fresh. Prepping the cranberry glaze can also be done ahead—store it in the fridge for up to 3 days. When you’re ready to serve, just roast the veggies, mix them with the cranberries and warmed glaze, and top with goat cheese for a delightful dish that’s just as delicious as if you made it fresh that day!

What to Serve with Festive Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese

Elevate your meal experience with these delightful pairings that complement the flavors of your vibrant salad beautifully.

Creamy Mashed Potatoes: Their smooth texture enriches every bite and balances the salad’s tanginess, making them an ideal comfort food side.
Grilled Chicken: Juicy and savory, grilled chicken adds protein and a subtle smoky flavor that pairs wonderfully with the sweet and tart elements of your dish.
Quinoa Salad: Nutty and hearty, quinoa adds a wholesome element, enhancing the salad’s freshness while offering a delightful textural contrast.
Roasted Garlic Bread: Crunchy on the outside and soft inside, this bread will soak up the luscious cranberry glaze, creating a blissful bite that complements your festive salad.
Cranberry-Infused Spritzer: A refreshing drink made with cranberry juice, sparkling water, and a splash of lime enhances the meal’s seasonal theme while cleansing the palate.
Dark Chocolate Tart: End the meal on a sweet note with a rich dark chocolate dessert; its bitterness beautifully contrasts with the sweetness of the roasted butternut squash and cranberries.

Pairing these elements with your roasted butternut squash salad will create a well-rounded dining experience, sure to impress your guests!

Roasted Butternut Squash Variations

Feel free to let your creativity shine as you customize this delightful salad with exciting twists and substitutions!

Dairy-Free: Substitute goat cheese with vegan cheese or nutritional yeast for a cheesy flavor without dairy.
Protein-Packed: Add grilled chicken or chickpeas for extra protein and a more substantial meal. This transforms the salad from a side dish to a hearty main event!
Hearty Root Veggies: Swap sweet potatoes for parsnips or carrots, bringing new textures and flavors to every bite. Each variation can offer a unique sweetness that elevates the entire dish.
Gluten-Free Grains: Incorporate quinoa or farro for an added grain component, enhancing both flavor and protein content. These grains lend a delightful chewiness to your salad.
Alternative Glazes: Experiment with a balsamic reduction or a honey mustard vinaigrette. They can offer a different taste profile, bringing out the savory aspects of the roasted veggies.
Spice It Up: Add a pinch of cayenne pepper or some red pepper flakes if you love a kick. The warmth from the spice creates a beautiful contrast to the sweet cranberry glaze!
Nutty Crunch: Toss in some toasted pecans or walnuts to give the salad a satisfying crunch. They’ll also bring a delightful nuttiness that pairs beautifully with the roasted squash.

For more tasty roasted vegetable ideas that can complement this salad or stand alone, check out my recipes for Roasted Carrots Red and Roasted Mushrooms Savory.

Festive Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese Recipe FAQs

What is the best way to select ripe butternut squash?
Absolutely! Look for butternut squash that feels heavy for its size, with a firm, tan exterior and no dark spots all over. A small blemish or two is okay, but avoid any squishy areas as they indicate overripeness.

How should I store my leftover salad?
Store leftovers in an airtight container in the fridge for up to 2 days. While the flavors will deepen over time, the texture of the roasted butternut squash may become slightly softer.

Can I freeze the leftover roasted butternut squash salad?
Yes, you can! Pack the roasted vegetables (without goat cheese) into a freezer-safe container and store them for up to 1 month. When you’re ready to enjoy, let them thaw in the fridge overnight, then reheat in a skillet over medium heat for about 5-7 minutes until warmed through.

What can I do if my vegetables turn out soggy after roasting?
Very! To achieve that lovely crispy texture, ensure the veggies are spread out in a single layer on the baking sheet and avoid overlapping. If they still turn out soggy, try turning on the broiler for the last few minutes of roasting to give them that golden-brown finish.

Are there any allergy considerations I should be aware of?
Yes, definitely! This salad is vegetarian and gluten-free, but always double-check ingredients like goat cheese and seasonings for any potential allergens. If you’re making this for guests, it’s a good idea to ask about dietary restrictions beforehand.