Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a colourful, hearty salad that brings together tender roasted vegetables, peppery greens, tangy goat cheese, sweet dried cranberries, toasted pecans, and juicy pomegranate arils. Everything is finished with a glossy cranberry-orange glaze that adds a bright balance of sweet, tart, and savoury flavours.

The roasted butternut squash, Brussels sprouts, and sweet potato become beautifully caramelised in the oven, while the warm cranberry glaze ties all the ingredients together. Served warm or at room temperature, this autumn-inspired salad makes a beautiful side dish or a satisfying centrepiece for a seasonal meal.

Ingredients

For the Roasted Vegetables:

• 1 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (450 g)
• 1 lb Brussels sprouts, trimmed and halved (450 g)
• 1 large sweet potato, peeled and cut into 1-inch cubes (450 g)
• 3 tbsp olive oil (45 ml)
• ½ tsp kosher salt (3 g)
• ½ tsp freshly cracked black pepper (1 g)
• ½ tsp garlic powder (1.5 g)
• ½ tsp smoked paprika (1 g)
• ¼ tsp ground cinnamon (0.5 g)

For the Cranberry Glaze:

• ¾ cup fresh or frozen cranberries (75 g)
• ⅓ cup orange juice (80 ml)
• 2 tbsp pure maple syrup (30 ml)
• 1 tbsp balsamic vinegar (15 ml)
• 1 tsp orange zest (2 g)
• ¼ tsp ground cinnamon (0.5 g)
• Pinch of salt

For the Salad:

• 5 oz baby arugula or mixed greens (140 g)
• ½ cup dried cranberries (70 g)
• 4 oz soft goat cheese, crumbled (115 g)
• ⅓ cup toasted pecans, roughly chopped (40 g)
• ½ small red onion, thinly sliced (60 g)
• ¼ cup pomegranate arils (40 g)

For Garnish:

• Fresh thyme leaves
• Extra toasted pecans
• Pomegranate arils
• Fresh orange zest
• Flaky sea salt

How to Make It

1. Prepare the Vegetables

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Divide the butternut squash, Brussels sprouts, and sweet potato between the prepared baking sheets, keeping plenty of space between the pieces so they roast and caramelise rather than steam.

2. Season and Roast

Drizzle the vegetables with olive oil and season with kosher salt, black pepper, garlic powder, smoked paprika, and cinnamon. Toss thoroughly until everything is evenly coated. Arrange the vegetables in a single layer, placing the Brussels sprouts cut-side down for better caramelisation.

Roast for 25–35 minutes, turning the sweet potatoes and butternut squash halfway through cooking. Continue roasting until the vegetables are tender and deeply caramelised around the edges.

3. Make the Cranberry Glaze

While the vegetables roast, combine the cranberries, orange juice, maple syrup, balsamic vinegar, orange zest, cinnamon, and a pinch of salt in a small saucepan. Simmer over medium-low heat for 7–10 minutes, stirring occasionally, until the cranberries burst and the mixture becomes thick and glossy.

Lightly mash some of the cranberries while leaving a few whole for texture. Remove the glaze from the heat and set it aside.

4. Glaze the Roasted Vegetables

Transfer the roasted vegetables to a large bowl. Gently toss them with about half of the warm cranberry glaze, coating the vegetables without breaking them apart.

5. Assemble the Salad

Spread the baby arugula or mixed greens over a large serving platter. Arrange the warm glazed roasted vegetables over the greens.

Scatter the dried cranberries, crumbled goat cheese, toasted pecans, sliced red onion, and pomegranate arils evenly over the salad.

6. Finish and Serve

Drizzle the remaining cranberry glaze over the top. Finish with fresh thyme leaves, fresh orange zest, extra toasted pecans, additional pomegranate arils, and a little flaky sea salt, if desired.

Serve warm or at room temperature for the best combination of tender roasted vegetables, creamy goat cheese, crisp pecans, and bright cranberry flavour.

Why This Recipe Works

This salad brings together a variety of textures and flavours in every bite. The roasted butternut squash and sweet potato provide natural sweetness, while the Brussels sprouts develop deeply caramelised edges in the oven. Peppery greens, tangy goat cheese, tart cranberries, and juicy pomegranate add brightness and contrast.

The cranberry-orange glaze is what brings everything together. Fresh cranberries simmer with orange juice, maple syrup, balsamic vinegar, and warm cinnamon to create a glossy sauce with sweet, tart, and lightly spiced notes. Using the glaze both on the roasted vegetables and over the finished salad gives the flavours a consistent finish.

Tips for the Best Cranberry-Glazed Roasted Vegetable Salad

• Give the vegetables space: Spread the vegetables in a single layer so the edges have room to brown and caramelise properly.
• Keep Brussels sprouts cut-side down: This helps the flat sides develop a deeper golden-brown colour while roasting.
• Watch the glaze: Simmer the cranberry mixture gently until it becomes thick and glossy, but avoid cooking it too aggressively.
• Keep some cranberries whole: Lightly mashing only part of the cranberry mixture gives the glaze a pleasant texture.
• Toast the pecans: Toasted pecans add extra crunch and a deeper nutty flavour that works especially well with the roasted vegetables.
• Add the glaze just before serving: This keeps the salad vibrant and prevents the greens from becoming too soft.

Serving Suggestions

Serve this salad warm or at room temperature as a colourful side dish for roasted meats, grain dishes, or other seasonal favourites. The combination of roasted vegetables, goat cheese, pecans, and fruit also makes it substantial enough to serve as a light main course.

For an attractive presentation, arrange the greens across a large platter before layering on the roasted vegetables and toppings. Finish with the remaining cranberry glaze, fresh thyme, orange zest, pomegranate arils, and a few extra toasted pecans.

Frequently Asked Questions

Can I use frozen cranberries for the glaze?

Yes. Frozen cranberries work well in the glaze and can be added directly to the saucepan. Simply simmer until they soften and begin to burst.

Can I prepare the roasted vegetables ahead of time?

Yes. The roasted vegetables can be prepared ahead and gently reheated before assembling the salad. For the best texture, add the cranberry glaze and assemble the salad close to serving time.

Can I use another cheese instead of goat cheese?

Yes. Feta can be used for a saltier, tangier flavour, while crumbled blue cheese can provide a stronger contrast to the sweet cranberry glaze.

What can I use instead of arugula?

Mixed salad greens or baby spinach are good alternatives. Choose greens with enough freshness and structure to complement the warm roasted vegetables.

Can I make the cranberry glaze ahead of time?

Yes. The glaze can be prepared ahead and stored separately until needed. Warm it gently before using if it has thickened after cooling.

How should I keep the salad from becoming soggy?

Keep the greens and toppings separate from the glaze until just before serving. This helps the greens retain their fresh texture while the roasted vegetables stay flavourful.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Calories	385
Protein	10 g
Carbohydrates	48 g
Fat	19 g
Fiber	9 g
Sugar	24 g
Sodium	360 mg

Final Thoughts

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a colourful way to bring together the best flavours of the autumn season. The caramelised vegetables, creamy goat cheese, toasted pecans, dried cranberries, and pomegranate create a beautiful mix of sweet, savoury, tangy, and crunchy elements.

Finished with a homemade cranberry-orange glaze and fresh thyme, this salad is as appealing on a holiday table as it is for a cosy seasonal dinner. Serve it warm or at room temperature and add the final glaze just before serving for the freshest texture and flavour.

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