Butternut Squash and Brussels Sprout Salad with Cranberry-Glaze and Goat Cheese
When my wife and I decided to revamp one of our favorite salads, we didn’t realize how much the cranberry glaze would take it to the next level. This Butternut Squash and Brussels Sprout Salad with Cranberry Glaze and Goat Cheese is the perfect balance of savory and sweet, earthy and tangy. The cranberry glaze, made with cranberry juice, balsamic vinegar, and maple syrup, ties everything together beautifully, creating a vibrant yet well balanced dish. Whether it’s for a holiday dinner or a cozy weeknight meal, this salad has become one of our go-to recipes.
Table of Contents
- About Butternut Squash Brussel Sprout Salad
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Butternut Squash Brussel Sprout Salad
- Have It Your Way!
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
- Butternut Squash Brussel Sprout Salad Recipe
About Butternut Squash Brussel Sprout Salad
This Butternut Squash and Brussels Sprout Salad with Cranberry Glaze feels like a little love letter to fall. Growing up, our family meals were always packed with seasonal vegetables, but it wasn’t until I started cooking for myself that I truly appreciated the magic of combining them in creative ways. Brussels sprouts were the veggie everyone loved to hate, but when roasted just right, they transform into something golden, crispy, and downright irresistible.
The cranberry glaze is a nod to the holidays—cranberries were a must on every festive table when I was younger, even if no one touched the canned sauce! I wanted to recreate that tangy sweetness but in a way that feels more vibrant and modern. Paired with roasted butternut squash and creamy goat cheese, this salad hits that perfect balance of sweet, savory, and tart. It’s become a go-to for dinner parties, where it always sparks conversations about how Brussels sprouts went from a dreaded veggie to a total star.
Why You’ll Love This Recipe
- Seasonal Flavors: It highlights the best produce of fall and winter.
- Elegant Yet Simple: Fancy enough for entertaining but easy to prepare.
- Perfect Balance: Sweet, tangy, earthy, and savory flavors in every bite.
- Healthy and Satisfying: Loaded with nutrients and fiber to keep you feeling good.
Key Ingredients
- Butternut Squash: Roasted with olive oil, salt, and pepper for caramelized sweetness.
- Brussels Sprouts: Shaved raw for a crunchy, refreshing base.
- Goat Cheese: Creamy and tangy, coated in cranberry sauce for added flavor and a festive touch.
- Cranberry Sauce: The perfect glaze for the goat cheese and a hint of sweetness throughout.
- Pomegranate Seeds: Tart and juicy bursts that brighten the dish.
- Walnuts: Toasted for a warm, nutty crunch.
- Apple Cider Vinaigrette: A homemade dressing with apple cider vinegar, Dijon mustard, olive oil, and a touch of honey for balance.
How To Make Butternut Squash Brussel Sprout Salad
- Preheat the oven to 400 F (200 C)
- In a large salad bowl, add the brussels sprouts and butternut squash. Then drizzel with extra virgin olive oil, thyme, salt, and black pepper. Toss to coat all vegetables evenly.
- Transfer the vegetable mixture to a parchment lined baking sheet and bake for 35-40 minutes.
- In a small pan over low heat add the cranberry juice, balsamic vinegar, and maple syrup. Stir and reduce until it is thick enough to coat the back of a spoon. If it’s too thick, add water, combine and reduce as needed.
- Once vegetables are roasted, remove from the oven, allow them to cool. Then top it with goat cheese or feta, along with dried cranberries and drizzle with the cranberry glaze.
- Serve and Enjoy!
Have It Your Way!
- Make It Vegan: Swap the goat cheese for a plant-based alternative and use maple syrup in the dressing.
- Add Protein: Toss in roasted chickpeas, quinoa, or grilled tofu for a more filling meal.
- Switch Up the Nuts: Try pecans or sliced almonds for a different nutty flavor.
- Sweeten It Up: Add dried cranberries or a drizzle of maple syrup to enhance the sweetness.
Nutritional Facts (Per Serving)
- Calories: ~280
- Protein: 7g
- Carbohydrates: 25g
- Fiber: 6g
- Fat: 16g
Health Benefits
Butternut Squash: Rich in vitamin A, which supports vision and immune health.
- Brussels Sprouts: A great source of vitamin C, fiber, and antioxidants.
- Walnuts: Packed with omega-3 fatty acids that promote heart health.
- Pomegranate Seeds: Loaded with antioxidants and anti-inflammatory properties.
Other Recipes You’ll Love
- Mediterranean Chickpea Feta Salad
- Wood Ear Mushroom Salad
- Wasabi Cucumber Salad
- Asian Coleslaw
- Broccoli Caesar Salad
Butternut Squash Brussel Sprout Salad Recipe
Butternut Squash and Brussels Sprout Salad with Cranberry-Glazed Goat Cheese
Ingredients
- 3 Cups Brussels Sprouts halved
- 3 Cup Butternut Squash cubed
- Dried Cranberries
- Vegan Goat Cheese or Vegan Feta
- 2 Tbsp EVOO
- 2 Tbsp dried Thyme
- Salt to taste
- Black Pepper to taste
Cranberry Glaze:
- ½ cup Cranberry Juice
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Maple Syrup
- Water if needed to adjust consistency
Instructions
- Preheat the oven to 400 F (200 C)
- In a large salad bowl, add the brussels sprouts and butternut squash. Then drizzel with extra virgin olive oil, thyme, salt, and black pepper. Toss to coat all vegetables evenly.
- Transfer the vegetable mixture to a parchment lined baking sheet and bake for 35-40 minutes.
- In a small pan over low heat add the cranberry juice, balsamic vinegar, and maple syrup. Stir and reduce until it is thick enough to coat the back of a spoon. If it’s too thick, add water, combine and reduce as needed.
- Once vegetables are roasted, remove from the oven, allow them to cool. Then top it with goat cheese or feta, along with dried cranberries and drizzle with the cranberry glaze.
- Serve and Enjoy!
Notes
Recipe Notes
- Shaving Brussels Sprouts: Use a sharp knife, mandoline slicer, or food processor for thin, even slices.
- Cranberry Glaze Tip: Warm the cranberry sauce slightly to make it easier to coat the goat cheese.
- Serving Suggestion: Assemble just before serving to keep the salad fresh and crunchy.
- Storage: Store leftovers in the fridge for up to 2 days, keeping the dressing separate to prevent sogginess.
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