Description

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant autumn-inspired dish that brings warmth and flavor to any table. With perfectly roasted vegetables drizzled in a tangy cranberry glaze, this salad offers a delightful mix of sweet and savory. It’s not only visually appealing but also packed with nutrients, making it an ideal choice for holiday gatherings or a wholesome family dinner.

Ingredients

Scale

2 cups butternut squash, diced
2 cups Brussels sprouts, halved
2 cups sweet potatoes, chopped
1 cup cranberry sauce
2 tbsp olive oil
1 tbsp maple syrup
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
In a large bowl, combine the diced butternut squash, halved Brussels sprouts, and chopped sweet potatoes. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
Spread the seasoned vegetables onto the prepared baking sheets in a single layer and roast for 25-30 minutes until tender and caramelized.
While roasting, heat cranberry sauce and maple syrup in a small saucepan over low heat until warmed through.
Once the vegetables are roasted, drizzle them with the cranberry glaze while warm and toss gently before serving.

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: For even cooking, ensure all vegetables are cut into similar sizes. Feel free to add other greens like kale for extra nutrients. This salad can be made ahead of time; just warm the roasted veggies before serving.