Prep time: 15 minutes
Cook time: 35–40 minutes
Serves: 4–6
Ingredients
For the Roasted Vegetables
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2 cups butternut squash, peeled and cubed
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2 cups Brussels sprouts, halved
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1 large sweet potato, peeled and cubed
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3 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon smoked paprika (optional)
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½ teaspoon garlic powder
For the Cranberry Glaze
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½ cup cranberry sauce (homemade or whole-berry)
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2 tablespoons maple syrup or honey
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1 tablespoon balsamic vinegar or orange juice
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1 teaspoon Dijon mustard (optional, for depth)
For the Salad Finish
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¼ cup dried cranberries
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¼ cup toasted walnuts or pecans
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¼ cup crumbled feta or goat cheese (optional)
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Fresh thyme or parsley, chopped
Instructions
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Roast the vegetables
Preheat oven to 400°F (200°C).
Spread butternut squash, Brussels sprouts, and sweet potato on a large baking sheet.
Drizzle with olive oil, season with salt, pepper, paprika, and garlic powder.
Toss well and roast for 30–35 minutes, flipping halfway, until golden and tender. -
Prepare the cranberry glaze
In a small saucepan over low heat, combine cranberry sauce, maple syrup, balsamic vinegar (or orange juice), and Dijon mustard.
Simmer for 3–5 minutes, stirring until smooth and glossy. -
Glaze the vegetables
Remove roasted vegetables from the oven and drizzle with warm cranberry glaze.
Gently toss to coat evenly. -
Assemble the salad
Transfer glazed vegetables to a serving bowl.
Sprinkle with dried cranberries, toasted nuts, and cheese if using. -
Finish & serve
Garnish with fresh herbs and serve warm or at room temperature.
Tips & Variations
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Vegan: Skip cheese or use dairy-free feta
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Extra protein: Add roasted chickpeas or quinoa
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More citrus: Add orange zest to the glaze
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Make-ahead: Roast veggies in advance, glaze before serving
This salad is comforting, colorful, and holiday-ready—sweet, tangy, and irresistibly cozy 🍠🥬🍒
