Description
A colourful, hearty salad featuring caramelised roasted butternut squash, Brussels sprouts, and sweet potato with peppery greens, tangy goat cheese, dried cranberries, toasted pecans, pomegranate arils, and a glossy cranberry-orange glaze.
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
Instructions
1. 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. 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.
3. 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.
4. 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.
5. Lightly mash some of the cranberries while leaving a few whole for texture. Remove the glaze from the heat and set it aside.
6. 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.
7. Spread the baby arugula or mixed greens over a large serving platter. Arrange the warm glazed roasted vegetables over the greens.
8. Scatter the dried cranberries, crumbled goat cheese, toasted pecans, sliced red onion, and pomegranate arils evenly over the salad.
9. Drizzle the remaining cranberry glaze over the top. Finish with fresh thyme leaves, fresh orange zest, extra toasted pecans, additional pomegranate arils, and flaky sea salt if desired.
10. Serve warm or at room temperature for the best combination of tender roasted vegetables, creamy goat cheese, crisp pecans, and bright cranberry flavour.
Notes
Spread the vegetables in a single layer so the edges have room to brown and caramelise properly. Keep the Brussels sprouts cut-side down to help the flat sides develop a deeper golden-brown colour. Simmer the cranberry mixture gently until it becomes thick and glossy, but avoid cooking it too aggressively. Lightly mash only part of the cranberries to give the glaze a pleasant texture while keeping some whole. Toast the pecans before adding them for extra crunch and deeper nutty flavour. Add the glaze just before serving to keep the salad vibrant and prevent the greens from becoming too soft. Frozen cranberries can be used directly in the glaze; simply simmer until they soften and begin to burst. The roasted vegetables can be prepared ahead and gently reheated before assembling the salad. Feta can replace the goat cheese for a saltier, tangier flavour, while crumbled blue cheese gives a stronger contrast to the sweet glaze. Mixed salad greens or baby spinach can replace the arugula. The cranberry glaze can be prepared ahead and stored separately. Warm it gently before using if it thickens after cooling. Keep the greens and toppings separate from the glaze until just before serving to prevent the salad from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American