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.
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.