Name: Cranberry‑Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 2 cups sweet potato, peeled and cubed; 2 cups Brussels sprouts, trimmed and halved; 2 tbsp olive oil; Salt and pepper, to taste; 1 cup fresh cranberries; 3 tbsp pure maple syrup; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1/4 tsp ground cinnamon; 2 tbsp chopped pecans (optional); 2 tbsp chopped fresh parsley

Why You’ll Love This Recipe

I love how this salad combines earthy roasted vegetables with a zesty cranberry glaze—it’s colorful, cozy, and full of flavor. The natural sweetness of maple and the tartness of cranberries create a delicious contrast with every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups butternut squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1 cup fresh cranberries
3 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans (optional)
2 tablespoons chopped fresh parsley

directions

I start by preheating the oven to 400°F (200°C). Then, I toss the cubed butternut squash, sweet potato, and halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until everything’s evenly coated.

I spread the vegetables in a single layer on a parchment-lined baking sheet and roast them for 25–30 minutes, stirring once halfway through, until they’re tender and lightly caramelized.

While the veggies roast, I make the cranberry glaze. I combine the cranberries, maple syrup, apple cider vinegar, Dijon mustard, and cinnamon in a small saucepan and cook it over medium heat for about 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens a bit. Then, I let it cool for 5 minutes.

Once the roasted veggies are done, I transfer them to a large serving bowl and drizzle the warm cranberry glaze over the top. I gently toss everything together so the glaze coats the veggies.

For a nice crunch and a pop of color, I sprinkle chopped pecans and fresh parsley on top before serving. This dish is great warm or at room temperature.

Servings and timing

This recipe serves 4 people. Prep time is 15 minutes, cooking time is 30 minutes, for a total time of 45 minutes. Each serving has approximately 220 kcal.

Variations

Sometimes I use roasted parsnips or carrots in place of the sweet potatoes for a different flavor profile. Adding crumbled goat cheese or feta on top makes it extra creamy and tangy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the salad on a baking sheet and warm it in a 350°F oven for about 10 minutes.

FAQs

Can I use frozen vegetables?

Yes, but I find fresh vegetables roast better and develop more caramelization. If using frozen, be sure to thaw and pat them dry first.

Is this dish vegan?

Yes, as long as I use maple syrup instead of honey and skip any cheese toppings, it’s fully vegan.

Can I make it ahead of time?

Absolutely. I roast the veggies and make the glaze ahead, then store them separately and combine them just before serving.

What protein can I serve with it?

This salad pairs well with roasted chicken, turkey, or grilled tofu for a complete meal.

Can I use dried cranberries instead of fresh?

Fresh cranberries are best for the glaze, but if I don’t have them, I simmer dried cranberries with a bit of extra liquid until they plump up.

Conclusion

This Cranberry‑Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad is a festive favorite of mine. It’s full of texture, flavor, and seasonal ingredients that make any fall or holiday meal more special. Simple to make and bursting with color, it’s a dish I always feel good serving.