and Sweet Potato Salad Recipe

Bright, vibrant, and bursting with fall flavors, this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a true celebration of seasonal goodness. Each bite offers a delightful contrast between the caramelized roasted vegetables and the tangy-sweet cranberry glaze, complemented by crunchy nuts and creamy cheese. Perfect for a cozy lunch or a stunning side dish at your next gathering, this and Sweet Potato Salad really brings a fresh twist to autumnal favorites that you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

Getting the balance right in this and Sweet Potato Salad recipe is all about simple, wholesome ingredients that deliver fantastic flavor and texture. Each element plays a crucial role—from the earthy roasted vegetables to the bright, luscious glaze that ties everything together.

• Butternut squash (2 cups, peeled & cubed): Adds a sweet, nutty flavor and soft texture after roasting.
• Brussels sprouts (2 cups, halved): Brings a slightly bitter crunch that contrasts beautifully with the other veggies.
• Sweet potatoes (2 cups, peeled & cubed): A natural sweetener that forms the heart of the salad’s wholesome body.
• Olive oil (3 tbsp): Essential for roasting, it helps veggies caramelize while adding a smooth richness.
• Smoked paprika (1 tsp): Imparts warmth and a subtle smoky depth to the vegetable medley.
• Garlic powder (½ tsp): Enhances flavor without overwhelming the fresh ingredients.
• Salt & black pepper: The fundamental champions that bring out all the vibrant flavors.
• Cranberries (½ cup fresh or frozen): The star in the glaze, offering that iconic tart punch.
• Honey (2 tbsp): Naturally balances the tartness of cranberries with a mellow sweetness.
• Balsamic vinegar (1 tbsp): Adds a rich acidity to brighten the glaze.
• Water (2 tbsp): Helps the glaze reach the perfect consistency.
• Orange zest (1 tsp, optional): A fragrant note that elevates the overall freshness of the glaze.
• Pinch of salt: Essential for balancing the glaze flavors.
• Baby spinach or mixed greens (4 cups): Creates a fresh, crisp base for this hearty salad.
• Dried cranberries (⅓ cup): Adds chewy bursts of sweetness scattered throughout.
• Feta or goat cheese (⅓ cup, crumbled): Brings creamy, tangy richness that rounds out each bite.
• Toasted pecans or walnuts (¼ cup): Offers a satisfying crunch and nutty flavor contrast.

How to Make and Sweet Potato Salad

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss the cubed butternut squash, Brussels sprouts halves, and sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Make sure every piece is coated well for that unbeatable roasted flavor. Spread the veggies out evenly on the sheet and pop them in the oven. Roast for around 25 to 30 minutes, turning the vegetables halfway through to ensure even caramelization and tender edges that almost melt in your mouth.

Step 2: Craft the Cranberry Glaze

While the veggies roast, it’s time to move on to the luscious cranberry glaze. Combine cranberries, honey, balsamic vinegar, water, orange zest (if using), and a pinch of salt in a small saucepan. Simmer gently for 6 to 8 minutes, allowing the cranberries to burst and the glaze to thicken into a glossy, jam-like consistency. This glaze is the magic that lifts the whole salad, bringing a lively sweet-tart zing that’s utterly irresistible.

Step 3: Assemble the Salad

Once the vegetables come out of the oven, let them cool just slightly. In a large salad bowl, combine the warm roasted veggies with your bed of baby spinach or mixed greens, dried cranberries, crumbled feta or goat cheese, and toasted pecans or walnuts. This layering of textures and flavors creates a salad that’s anything but ordinary.

Step 4: Dress and Toss the Salad

Pour the warm cranberry glaze over your assembled salad and toss gently to evenly coat every piece. The warmth of the glaze still lingering on the roasted vegetables gives the salad a comforting vibe, while the mix of textures and colors keeps it lively and exciting on the palate. Serve it immediately, or let it come to room temperature for a delightful alternative.

How to Serve and Sweet Potato Salad

Garnishes

Keep garnishes simple but thoughtful. A sprinkle of freshly chopped parsley or a few more toasted nuts on top adds a lovely finishing touch. For an extra pop of color and flavor, consider adding thin slices of red onion or a handful of pomegranate seeds. These little accents make your and Sweet Potato Salad truly shine when serving guests or enjoying a special meal at home.

Side Dishes

This and Sweet Potato Salad is the perfect companion to a variety of mains. Think roasted chicken, grilled salmon, or even a hearty grain bowl for a vegetarian option that’s filling and satisfying. It pairs wonderfully with warm crusty bread or a light soup, making it incredibly versatile as both a lunch or dinner option.

Creative Ways to Present

Presentation can be as fun as the flavors in this salad. Serve it in a rustic wooden bowl to highlight its autumnal charm or build individual salad cups or layered jars for grab-and-go lunches. You can even turn it into a warm side by serving the roasted vegetables and greens separately with the glaze drizzled on top, inviting everyone to customize their own perfect forkful.

Make Ahead and Storage

Storing Leftovers

Leftover and Sweet Potato Salad keeps beautifully in the fridge for up to three days. Store the salad in an airtight container to maintain freshness. To avoid sogginess, consider keeping the cranberry glaze separate and drizzling just before serving when reheating or eating cold.

Freezing

Because of the fresh greens and glaze, freezing this salad is not recommended. The texture of the roasted vegetables might hold up, but the salad as a whole will lose its freshness and the greens will not survive the thaw intact.

Reheating

When it’s time to enjoy leftovers, reheat the roasted vegetables gently in a skillet or microwave until warmed through. Toss them again with fresh greens if possible, and drizzle with reserved glaze to revive the salad’s brightness. Avoid reheating the salad with the greens to keep them crisp and fresh.

FAQs

Can I use frozen vegetables for this and Sweet Potato Salad?

Absolutely! Frozen butternut squash, Brussels sprouts, and sweet potatoes can work well, just be sure to thaw and pat them dry before roasting so they caramelize properly instead of steaming.

Is there a good vegan substitute for the cheese?

Yes, you can swap the feta or goat cheese for crumbled tofu seasoned with a bit of lemon juice and salt, or use your favorite plant-based cheese to keep the creamy element intact.

Can I prepare the cranberry glaze in advance?

Definitely. The glaze can be made a day ahead and stored in the fridge. Reheat gently before drizzling over the salad to bring back that delicious, glossy texture.

What nuts work best for this salad?

Pecans and walnuts are fantastic for their buttery crunch, but toasted almonds or cashews can also add a wonderful texture and flavor. Just toast them lightly to enhance their nuttiness.

Is this salad better served warm or cold?

This salad is versatile; serving it warm brings out the glaze’s aroma and tenderizes the veggies perfectly, while at room temperature it feels light and fresh. Cold is okay too but the flavors are best when the roasted veggies are still a bit warm.

Final Thoughts

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is one of those dishes that feels like a warm hug on a plate. It’s vibrant, comforting, and packed with flavors that complement each other in just the right way. Whether you’re looking for a cozy side or a hearty vegetarian main, this and Sweet Potato Salad is a beautiful way to bring a touch of seasonal magic to your table. Give it a try—you’ll be so glad you did!