and Sweet Potato Salad with Goat Cheese Recipe

If you’re searching for a dish that brilliantly balances savory, sweet, and tangy flavors, you have to try this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese. It’s a stunning celebration of roasted winter vegetables, enhanced by the jewel-like tang of cranberry glaze and the creamy tang of goat cheese. Every bite offers a delightful harmony of textures, from crunchy toasted nuts to tender roasted veggies, making this salad an irresistible addition to any meal or a hearty, standalone treat.

this Recipe

Ingredients You’ll Need

The magic of this salad lies in its beautifully simple yet thoughtfully chosen ingredients. Each one brings something special to the bowl—whether it’s the natural sweetness of sweet potatoes, the earthy depth of Brussels sprouts, or the creamy, tangy highlight from goat cheese.

• Butternut squash: Adds a rich, buttery sweetness with a tender bite once roasted.
• Brussels sprouts: Their slight bitterness balances the sweetness perfectly.
• Sweet potatoes: Bring natural sweetness and a soft, velvety texture to the salad.
• Olive oil: Helps in roasting to create that golden caramelized finish.
• Salt and freshly cracked black pepper: Essential for seasoning and enhancing flavors.
• Cranberry sauce or fresh cranberries: The star of the glaze, providing tartness and vibrant color.
• Balsamic vinegar: Adds depth and a mellow tang to the cranberry glaze.
• Ground cinnamon (optional): A warm spice note that complements the autumnal flavors.
• Goat cheese: Crumbled to give a creamy, tangy contrast to the sweet and roasted veggies.
• Toasted walnuts or pecans: For a satisfying crunch and nutty richness.
• Mixed greens or baby spinach: Adds freshness and color vibrancy.
• Fresh parsley (optional): Brings a bright herbaceous touch to finish.

How to Make and Sweet Potato Salad with Goat Cheese

Step 1: Roast the Vegetables

Start by preheating your oven to 200°C (400°F) and lining a baking tray with parchment paper. Toss your peeled and cubed butternut squash, Brussels sprouts halved, and peeled and cubed sweet potatoes with olive oil, salt, and pepper. Spread everything evenly on the tray to ensure they roast properly. Roast for about 25 to 30 minutes, turning halfway through to allow even caramelization. You’ll know they’re done when they are tender and have a lovely golden-brown color.

Step 2: Prepare the Cranberry Glaze

While your veggies roast, prepare the cranberry glaze, which is what makes this and Sweet Potato Salad with Goat Cheese truly unforgettable. Warm the cranberry sauce or fresh cranberries combined with a tablespoon of honey gently in a small saucepan. Add balsamic vinegar and, if you like, a pinch of ground cinnamon for that cozy hint of spice. Heat them on low until everything is melted and smooth enough to drizzle.

Step 3: Assemble the Salad

Transfer those beautifully roasted vegetables to a large serving bowl. Pour your tangy cranberry glaze over the top and toss gently so every piece is lightly coated. Then sprinkle over the crumbled goat cheese and toasted walnuts or pecans. Add the fresh mixed greens or baby spinach for a burst of color and freshness. Finally, if you want an extra pop of bright green, sprinkle over some freshly chopped parsley.

How to Serve and Sweet Potato Salad with Goat Cheese

Garnishes

To elevate presentation and add extra bites of texture and flavor, think about tossing on pomegranate seeds or additional toasted nuts. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving creates delightful layers of taste.

Side Dishes

This salad pairs wonderfully alongside roasted meats, grilled chicken, or fish. It also shines as a hearty vegetarian main dish for lunch or dinner. For a more substantial meal, serve it with a slice of crusty artisan bread or a warm grain like quinoa or farro to round out the plate.

Creative Ways to Present

For entertaining, serve this salad in a large wooden bowl or individual glass bowls so the colorful layers really shine through. You can also turn it into a warm grain bowl by adding cooked quinoa or farro underneath, layering the salad mixture on top, and finishing with a drizzle of your remaining cranberry glaze.

Make Ahead and Storage

Storing Leftovers

Leftover and Sweet Potato Salad with Goat Cheese keeps beautifully in an airtight container in the fridge for up to three days. Because of the fresh greens, try to store those separately or add them just before serving to avoid wilting.

Freezing

While roasting the vegetables is freezer-friendly, this particular salad is best enjoyed fresh because of the fresh goat cheese and mixed greens. Freeze the roasted veggies without the salad elements for up to a month, thaw gently, and reassemble with fresh toppings.

Reheating

Warm the roasted vegetables gently in the oven or on the stovetop before tossing with the cranberry glaze and fresh ingredients. Avoid microwaving the entire salad as it can make the goat cheese grainy and the greens wilted.

FAQs

Can I use other types of cheese instead of goat cheese?

Absolutely! While goat cheese offers a creamy tang, feta or ricotta salata can be delicious alternatives that also bring a lovely salty contrast.

Is this salad suitable for vegans?

To make it vegan, substitute the goat cheese with a plant-based cheese alternative or omit it altogether. You can also ensure your cranberry glaze is honey-free by using maple syrup or agave nectar as a sweetener.

Can I prepare the cranberry glaze in advance?

Definitely! The glaze can be made up to three days ahead and stored in the refrigerator. Just warm it gently before drizzling over the salad.

What nuts work best in this salad?

Toasted walnuts or pecans are traditional and add great texture, but feel free to experiment with almonds or hazelnuts for a different crunch and flavor profile.

Can this salad be served cold?

Yes, it tastes fantastic both warm and at room temperature. Serving it cold after refrigeration is also an option and offers a refreshing twist on the dish.

Final Thoughts

This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Goat Cheese is a dish that’s guaranteed to become a favorite on your table. With its vibrant colors, textures, and layers of flavor, it brings a festive spirit to any meal while staying comforting and wholesome. I encourage you to give this recipe a try—it’s one of those dishes that brings joy with every forkful.