Description
A recipe for a seasonal salad featuring roasted butternut squash, sweet potatoes, and Brussels sprouts coated in a tangy cranberry glaze.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup chopped pecans or walnuts (optional)
- 4 cups mixed greens (e.g., spinach or kale)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- While the vegetables roast, prepare the glaze. Combine the dried cranberries, fresh cranberries, maple syrup, apple cider vinegar, and Dijon mustard in a small saucepan.
- Bring the mixture to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the fresh cranberries burst and the sauce thickens slightly. Remove from heat.
- Place the roasted vegetables in a large bowl. Pour half of the cranberry glaze over the warm vegetables and toss gently to coat.
- If using nuts, toss them in now.
- To assemble the salad, place the mixed greens on a serving platter or in individual bowls. Top with the glazed roasted vegetables.
- Drizzle the remaining glaze over the salad just before serving.
Notes
- You can roast the vegetables up to one day ahead. Store them cooled and covered in the refrigerator.
- For a richer flavor, substitute half the maple syrup with brown sugar in the glaze.
- If you prefer a smoother glaze, strain the sauce after simmering, discarding the cranberry skins.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 250
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 9
- Protein: 5
- Cholesterol: 0