Cranberry Glazed Roasted Butternut Squash Salad: 7 Bold Flavors

Posted on October 14, 2025

Oh my gosh, let me tell you about this incredible dish that has become a staple in my kitchen: the *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad*! It’s such a vibrant blend of flavors and textures that will leave you feeling warm and satisfied.

The sweetness of the roasted butternut squash and sweet potatoes perfectly complements the earthy Brussels sprouts, all brought together with a tangy cranberry glaze that just dances on your taste buds. Seriously, it’s like a cozy fall hug in a bowl!

Not only is this salad bursting with flavor, but it’s also packed with nutrients. You’ve got fiber from the veggies, antioxidants from the cranberries, and healthy fats from the olive oil. Plus, it’s vegan and can easily be adjusted to fit your taste preferences.

I love how versatile it is – you can serve it warm or cold, making it perfect for any occasion, whether it’s a holiday feast or a simple weeknight dinner. Trust me, you’re going to want to keep this recipe close at hand!

cranberry glazed roasted butternut squash brussel sprouts and sweet potato salad

Ingredients for Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Gathering the right ingredients is key to making this salad shine! Here’s what you’ll need:

2 cups butternut squash, cubed: This sweet and nutty squash adds a delightful creaminess when roasted, making it the star of the show!
2 cups Brussels sprouts, halved: These little green gems bring a slightly bitter crunch that balances the sweetness. Don’t skip roasting them; it brings out their best flavor!
2 cups sweet potatoes, cubed: Another sweet addition that pairs beautifully with the other veggies and adds a lovely color contrast.
1 cup fresh cranberries: The tartness of fresh cranberries is what really elevates this salad. They’ll burst in your mouth and give a pop of flavor!
2 tablespoons olive oil: This helps to roast the veggies to perfection and adds a lovely richness.
1 tablespoon maple syrup: Just a touch of this liquid gold enhances the natural sweetness of the vegetables and ties the glaze together.
Salt to taste: A little salt is essential to help all the flavors pop. Adjust according to your preference!
Pepper to taste: Freshly cracked pepper adds a nice warmth; don’t hold back on this!

These ingredients come together to create a salad that’s not only delicious but also bursting with color and nutrition. You’ll love how each bite is a little adventure in flavor!

How to Prepare Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Alright, let’s dive into the magic of making this salad! The preparation is super straightforward, and I promise you’ll feel like a kitchen rockstar by the end of it. Here’s how to bring all those beautiful ingredients together:

Preheat your oven: Set the oven to 400°F (200°C). This is the perfect temperature for roasting and will help caramelize those veggies beautifully!
Toss the veggies: In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes. Drizzle with the olive oil, and season with salt and pepper. Now, get in there with your hands and toss everything together until the veggies are well coated. This step is super important for even roasting, so don’t skip it!
Spread and roast: Line a baking sheet with parchment paper (because who likes scrubbing pans, right?). Spread the veggie mixture out evenly on the sheet. Make sure there’s a bit of space between them so they roast instead of steam. Roast in the preheated oven for about 25-30 minutes, or until they’re tender and slightly caramelized. Oh, the smell is going to be heavenly!
Prepare the cranberry glaze: While the veggies are roasting, grab a small saucepan. Combine the fresh cranberries, maple syrup, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the cranberries start to burst. This should take about 5-7 minutes, and trust me, the aroma will be a game changer!
Combine it all: Once the veggies are perfectly roasted and the cranberries have burst into a lovely glaze, take both off the heat. In a large bowl, combine the roasted veggies with the cranberry glaze. Toss everything together gently, ensuring that the glaze coats the veggies beautifully.
Serve it up: You can enjoy this salad warm, but it’s just as delicious at room temperature. It’s a fantastic option for meal prep or a stunning side dish for gatherings!

And there you have it! A step-by-step guide that’ll have you whipping up this delightful salad in no time. Just wait until you taste the explosion of flavors in every bite; it’s going to be a hit!

Tips for Success

cranberry glazed roasted butternut squash brussel sprouts and sweet potato salad - detail 1

Now that you’re ready to create this delicious *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad*, let me share some of my favorite tips to ensure you nail it every time!

Adjust the sweetness: If you prefer a sweeter glaze, feel free to add a bit more maple syrup. Just start with a teaspoon at a time until it’s just right for your taste. You can always add more, but it’s hard to take it away!
Add some crunch: For an extra layer of texture, consider tossing in some toasted nuts like pecans or walnuts. They not only add a delightful crunch but also complement the flavors beautifully. Just make sure to toast them lightly in a dry pan for a few minutes to enhance their nutty flavor!
Mix it up: Don’t be afraid to experiment with different veggies! Carrots or parsnips can be fantastic substitutes or additions. Just keep the roasting times in mind; some veggies may need a bit more or less time to get that perfect caramelization.
Herb it up: Fresh herbs like thyme or rosemary can elevate this salad even further. Try sprinkling some fresh herbs over the top just before serving for a burst of freshness!
Make-ahead friendly: If you’re prepping for a gathering, you can roast the veggies a day ahead and store them in the fridge. Just reheat them gently in the oven before tossing with the cranberry glaze!

These little tips will take your salad from great to absolutely unforgettable! Trust me, your family and friends will be raving about it!

Variations on Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

If you’re anything like me, you love to mix things up in the kitchen! This *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad* is such a fantastic base that you can easily play around with it. Here are some fun variations you might want to try:

Root Vegetable Medley: Swap out sweet potatoes for other root veggies like parsnips or beets! They add a unique flavor and a beautiful pop of color to your salad.
Spicy Kick: If you enjoy a little heat, sprinkle some red pepper flakes or a dash of cayenne pepper into the veggie mix before roasting. It’ll give your salad a delightful spicy twist!
Seasonal Greens: Toss in some kale or spinach right before serving for an extra layer of nutrition and vibrant color. Just make sure to keep the cooking time in mind; you don’t want to overcook those greens!
Nutty Delight: Experiment with different nuts! Try adding sliced almonds or pistachios for a different crunch that complements the sweetness of the glaze.
Herb Infusion: Fresh herbs can completely change the vibe! Adding chopped fresh sage or parsley before serving can bring a fresh burst of flavor that’s perfect for fall.
Citrus Zing: A splash of fresh orange or lemon juice over the salad just before serving can brighten all the flavors and add a refreshing twist!

These variations keep the recipe exciting and allow you to tailor the salad to your taste preferences or whatever you have on hand. Have fun with it, and don’t be afraid to get creative! You’ll be amazed at how versatile this salad can be.

Nutritional Information

Alright, let’s talk numbers! This *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad* not only tastes amazing but is also packed with nutrition. Here’s the estimated nutritional breakdown per serving:

Calories: 250
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 4g
Sugar: 10g
Sodium: 150mg
Cholesterol: 0mg

Keep in mind that these numbers are estimates and can vary based on specific ingredients and portion sizes. But isn’t it great to know you’re enjoying a dish that’s not only delicious but also nourishing? You’ll feel good about serving this vibrant salad at your next meal, knowing it’s packed with wholesome goodness!

Serving Suggestions

When it comes to enjoying your *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad*, the possibilities are endless! This salad is so versatile that it can easily be paired with a variety of dishes to create a well-rounded meal. Here are some of my favorite serving suggestions:

Grilled Protein: Serve it alongside grilled chicken, turkey, or even a flaky piece of salmon. The savory flavors of the protein complement the sweetness of the salad beautifully!
Quinoa or Rice: For a heartier meal, spoon this salad over a bed of quinoa or brown rice. It adds a lovely nutty flavor and makes it even more filling!
Wrap It Up: Use the salad as a filling for a wrap with some hummus or avocado spread. You’ll have a delicious and nutritious lunch that’s easy to take on the go!
Simple Greens: Pair it with a fresh green salad drizzled with a light vinaigrette. The crispness of the greens balances out the roasted flavors of the salad.
Dress It Up: If you want to elevate the salad even more, drizzle some balsamic reduction or a zesty lemon vinaigrette on top just before serving. It adds an extra layer of flavor that’s simply irresistible!
Cheese Lovers: Crumbled feta or goat cheese sprinkled on top can add a creamy, tangy element that pairs beautifully with the sweet and savory notes of the salad.

These suggestions not only enhance the flavors of your salad but also make your meal more exciting! No matter how you choose to serve it, I guarantee your *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad* will be the star of the table!

Storage & Reheating Instructions

Now, let’s talk about how to keep your *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad* fresh and delicious for later! This salad is perfect for meal prep, and knowing how to store it properly will make all the difference.

First off, if you have leftovers (which I hope you do because they’re just as tasty the next day!), let the salad cool to room temperature. Once it’s cooled, transfer it to an airtight container. This will help keep the flavors intact and prevent any unwanted moisture from ruining the texture.

You can store the salad in the refrigerator for up to 3 days. Just make sure it’s sealed tightly, and you’ll be good to go! When you’re ready to enjoy it again, you can serve it cold or, if you prefer, gently reheat it. To reheat, simply microwave it in 30-second intervals, stirring in between until it’s warmed through. You can also toss it in a skillet over medium heat for a few minutes. Just be careful not to overcook it, as you want to keep that delightful texture of the veggies!

And here’s a little tip: if you think you might have leftovers, consider keeping the cranberry glaze separate until you’re ready to serve. This way, the roasted veggies stay crisp, and the glaze remains vibrant and fresh until the last moment. Enjoy your delicious salad any day of the week!

FAQ about Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad

Got questions about the *cranberry glazed roasted butternut squash, Brussels sprouts, and sweet potato salad*? I’ve got you covered! Here are some common queries and my answers to help you out:

Can I use frozen vegetables?
Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture. The roasting time may be a bit shorter, so keep an eye on them.

What if I can’t find fresh cranberries?
No worries! You can use dried cranberries instead; just add them to the salad after roasting the veggies. They won’t burst like fresh ones, but they’ll still add that lovely tart flavor!

Can I make this salad ahead of time?
Absolutely! You can roast the veggies a day in advance and store them in the fridge. Just toss them with the cranberry glaze right before serving for the best flavor and texture.

Is this salad gluten-free?
Yes, it is! This recipe is naturally gluten-free, so it’s a fantastic option for those with gluten sensitivities.

How do I make it spicier?
If you like a bit of heat, sprinkle some cayenne pepper or red pepper flakes before roasting the veggies. Start with a pinch and adjust to your taste!

Can I add protein to this salad?
Definitely! Grilled chicken, chickpeas, or even quinoa would make great additions. It’ll turn your salad into a filling meal!

What’s the best way to reheat leftovers?
For best results, gently reheat in a skillet over medium heat or use the microwave in 30-second intervals, stirring in between. Just be careful not to overcook the veggies!

How long will this salad last in the fridge?
The salad will stay fresh for up to 3 days when stored in an airtight container. Just remember to keep the glaze separate if you want to maintain the crispiness of the veggies!

Hopefully, these FAQs help you feel more confident about creating this delicious salad! If you have more questions, feel free to ask – I’m here to help you make the most out of this recipe!