Easy Cranberry Glazed Salad

Oh my goodness, ARE YOU READY for an explosion of flavor that’s oh-so-simple to whip up? I can’t even contain my excitement for this Easy Cranberry Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad!!! YES, it’s as delicious as it sounds, and the main ingredients are just perfect for those cozy fall and winter meals (or really, any day of the week!!!). Imagine gorgeous roasted veggies drizzled with a luscious cranberry glaze—YUM!

This recipe is not just a feast for the eyes but HEALTHY and bursting with nutrients too. I stumbled upon it during one of my meal prep sessions, and I’ve been hooked ever since! You’ll absolutely want to make this for family gatherings or a cozy weeknight dinner—trust me, you’ll thank me later!!

Reasons You’ll Absolutely Adore Cranberry Glazed Salad

Reasons You’ll Absolutely Adore Cranberry Glazed Salad

Okay, let’s talk about why you need to make this incredible salad RIGHT NOW!!!!!! First of all, it’s easy peasy to prepare—like, no stress at all! You can have it on the dinner table in about 30 to 40 minutes—how fantastic is that?! Plus, those vibrant autumn colors just make everything AH-MAZING! The blend of roasted butternut squash, Brussels sprouts, and sweet potatoes is pure magic on a plate. You’ll savor every bite, trust me! It’s also perfect for meal prepping—who doesn’t love a dish that keeps giving throughout the week?!

And let me tell you, the cranberry glaze takes everything to a whole new level of DELICIOUSNESS! It’s sweet, a tad tart, and absolutely mouthwatering! You’ll impress your family and friends (and yourself!!) every time you serve this salad. Seriously, it’s one of those crowd-pleasers that everyone will fall in love with—YES, that includes even the kiddos!!!

Ingredient Highlights

Let’s get into the star-studded lineup of ingredients you’ll need, shall we? Our main attractions are the butternut squash, Brussels sprouts, and sweet potatoes, which are all key players in this flavor fiesta! You can find these beauties at your local grocery store or farmers’ market—and they’re usually very budget-friendly. The show-stopper here is the cranberry glaze—it’s made from fresh or dried cranberries, maple syrup, and a splash of balsamic vinegar for a punch! Oh, and don’t forget the olive oil, which brings everything together!

You can totally swap out the Brussels sprouts if your family isn’t a fan (or some other veggies like green beans or carrots) or even switch sweet potatoes with regular potatoes if you’re in a pinch. The flexibility means you can EXPERIMENT like a kitchen wizard! And guess what? All of these ingredients pack a nutritional punch, too; they’re loaded with vitamins and minerals!

Cooking Made Simple

Alright, let’s break down the process! Start by preheating your oven to 425°F (YES, that’s the perfect temperature!!!), which takes about 10 minutes. While that’s happening, chop up your butternut squash and sweet potatoes into bite-sized pieces—remember, uniform sizes help with even cooking! Toss those beauties in olive oil, salt, and pepper, then spread them out on a large baking sheet. You want those veggies to roast to perfection, so give them about 20-25 minutes in the oven until they are fork-tender and a bit caramelized—OMG, the smell is going to knock your socks off!!!

After about 15 minutes in, add the Brussels sprouts, so they’re beautifully roasted too (don’t worry, everything will turn out JUST FINE!). Meanwhile, prepare the cranberry glaze by simmering cranberries, maple syrup, and balsamic vinegar for about 5-10 minutes. Once everything’s cooked, drizzle that glaze on top—are you drooling yet? Mix it all together, and voila! You did it!!!!

Helpful Hints & Tips

Here are a few pro tips to take your salad to the NEXT level! If you want to make this ahead of time, roast the veggies and glaze separately, then combine when ready to serve—it’s a TOTAL time-saver!!! Store leftovers in an airtight container in the fridge for up to 4 days—easy-peasy! And if you want to reheat, just pop it into the microwave or sauté briefly in a pan!

This recipe is also perfect for batch cooking—prepping it on a Sunday means you have delightful lunches to look forward to all week long! Plus, this salad is super adaptable for kids—if they want it deconstructed, just serve the veggies on the side with the cranberry glaze for dipping—SIMPLE but effective!!! Remember, cooking is about discovering your style, so have FUN!

Serving Ideas for Optimal Enjoyment

Now, let’s talk about how to serve this salad! You could enjoy it warm right out of the oven, or chilled, and it works beautifully as a side dish for just about anything—like grilled chicken, turkey, or even a cozy veggie dish! I love to serve it alongside a hearty whole grain or some yummy quinoa—it fills you up, without weighing you down!

This salad is perfect for FALL celebrations, Thanksgiving dinners, or just those cozy nights at home when you want to treat yourself—because you DESERVE it!!!! And for leftovers? You can toss them in a wrap or on top of grain bowls for a satisfying lunch that feels like a treat! You’ve got to try it; your taste buds will thank you!!!

Questions You Might Be Wondering About

Seriously, this Easy Cranberry Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a MUST-TRY! It’s super easy and absolutely delicious, so you can’t go wrong! Can’t wait to hear how yours turns out! Please send me your photos on social media—I’m always cheering for you in the kitchen! Happy cooking, and remember, MAKE IT YOURS!!!

Cranberry Glazed Roasted Vegetable Salad

This vibrant and flavorful salad features roasted butternut squash, Brussels sprouts, and sweet potatoes, all drizzled with a luscious cranberry glaze—perfect for cozy fall meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad, Side Dish

Cuisine American, Vegetarian

Servings 4 servings

Calories 250 kcal

Ingredients

  

Vegetables

• 2 cups butternut squash, chopped
• 2 cups Brussels sprouts, halved Can be substituted with green beans or carrots
• 2 cups sweet potatoes, chopped Regular potatoes can be used as a substitute

Cranberry Glaze

• 1 cup fresh or dried cranberries
• 1/4 cup maple syrup Can be substituted with honey or agave syrup
• 2 tablespoons balsamic vinegar For acidity and flavor

Others

• 2 tablespoons olive oil For roasting vegetables
• to taste salt
• to taste pepper

Instructions

 

Preparation

• Preheat your oven to 425°F.
• Chop the butternut squash and sweet potatoes into bite-sized pieces.

Cooking

• Toss the chopped vegetables in olive oil, salt, and pepper.
• Spread them out on a large baking sheet.
• Roast the butternut squash and sweet potatoes for about 20-25 minutes until fork-tender and caramelized.
• After 15 minutes, add the Brussels sprouts to the baking sheet.
• Meanwhile, prepare the cranberry glaze by simmering cranberries, maple syrup, and balsamic vinegar for about 5-10 minutes.
• Once everything is cooked, drizzle the cranberry glaze on top and mix everything together.

Serving

• Serve warm or chilled as a side dish or main meal.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or sauté briefly in a pan. This salad can be served deconstructed for kids.

Keyword Cranberry Glaze, Easy Recipes, Fall Recipes, healthy salad, Roasted Vegetables