Cranberry-Glazed Roasted Butternut Squash Salad Recipe

Introduction

This Cranberry-Glazed Roasted Butternut Squash Salad is a simple and delicious dish perfect for any season. The sweet-tart cranberry glaze beautifully complements the savory roasted squash, creating a vibrant and satisfying meal. For more festive cranberry ideas, try the Cranberry Pistachio Babka Bread Wreath Recipe. This salad is an easy way to bring impressive flavor to your table.

Ingredients

This vibrant salad combines sweet roasted squash and potatoes with tangy cranberry glaze, creamy feta, and crunchy pecans for a perfect balance of textures and flavors.

• 1 small butternut squash – peeled and cubed
• 1 lb Brussels sprouts – trimmed and halved
• 2 medium sweet potatoes – peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper – to taste
• 1 teaspoon dried thyme (or fresh thyme)
• ½ cup cranberry juice (100% juice)
• ¼ cup dried cranberries – finely chopped
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 4 oz feta or goat cheese – crumbled or diced
• ½ cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley – chopped (optional)
• 1 cup toasted pecans

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Cranberry-Glazed Roasted Butternut Squash Salad comes together about 25% faster than similar roasted vegetable salad recipes.

Step-by-Step Instructions

Step 1 — Prepare the Butternut Squash

Peel the butternut squash and cut it into 1-inch cubes. Remove the seeds and stringy pulp from the center. Uniform pieces ensure even roasting and consistent texture in your Cranberry-Glazed Roasted Butternut Squash Salad.

Step 2 — Season the Squash

Toss the cubed squash with olive oil, salt, and black pepper on a large baking sheet. Make sure every piece is lightly coated. This simple seasoning enhances the squash’s natural sweetness, which will contrast beautifully with the tangy cranberry glaze.

Step 3 — Roast the Squash

Spread the squash in a single layer on the baking sheet. Roast at 400°F (200°C) for 25–30 minutes. The squash is done when it’s tender enough to be easily pierced with a fork and has caramelized edges.

Step 4 — Prepare the Cranberry Glaze

While the squash roasts, combine cranberry sauce, a touch of maple syrup, and balsamic vinegar in a small saucepan. Warm over medium heat, stirring until smooth and well combined. The glaze should have a pourable consistency.

Step 5 — Glaze the Roasted Squash

Once the squash is out of the oven, immediately drizzle the warm cranberry glaze over the hot cubes. Gently toss to coat evenly. The heat helps the glaze adhere and creates a beautiful glossy finish.

Step 6 — Assemble the Salad Base

Arrange a bed of mixed greens or baby spinach in a large serving bowl. Add any additional components like crumbled goat cheese, toasted pecans, or red onion slices at this stage.

Step 7 — Combine and Serve

Top the greens with the cranberry-glazed roasted butternut squash while it’s still warm. The slight wilting of the greens from the warm squash adds wonderful texture. Serve immediately to enjoy the contrast of temperatures and flavors.

Nutritional Information

Calories	215
Protein	5g
Carbohydrates	32g
Fat	9g
Fiber	6g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein alternative — Replace goat cheese with grilled chicken or chickpeas for a satisfying protein boost.
• Lower-carb option — Substitute roasted cauliflower for butternut squash to reduce the carbohydrate content.
• Dairy-free version — Use toasted pecans instead of goat cheese for crunch without dairy.
• Gluten-free adaptation — Ensure all ingredients are naturally gluten-free, like using tamari instead of soy sauce if included.
• Low-sodium variation — Make the cranberry glaze with no-added-salt cranberry juice and omit added salt from roasting.
• Nut-free alternative — Swap walnuts for roasted pumpkin seeds to maintain texture while avoiding nuts.
• Vegan-friendly option — Use maple syrup instead of honey in the glaze and omit animal-based proteins.
• Lighter dressing — Replace any oil-based dressing with a light citrus vinaigrette for fewer calories.

Serving Suggestions

• Pair this Cranberry-Glazed Roasted Butternut Squash Salad with roasted turkey or chicken for a festive holiday meal.
• Serve alongside a creamy soup, such as butternut squash or potato leek, for a comforting autumn lunch.
• Add crumbled goat cheese or feta and toasted pecans for extra richness and texture.
• Make it a main course by topping with grilled chicken breast or pan-seared salmon.
• Perfect for Thanksgiving, Christmas dinner, or a fall potluck where its vibrant colors shine.
• Plate on a large platter with the glazed squash arranged over the greens for a beautiful presentation.
• Garnish with fresh pomegranate arils and microgreens for a festive and elegant finish.

This Cranberry-Glazed Roasted Butternut Squash Salad is versatile enough for casual family dinners or elegant holiday gatherings.

Common Mistakes to Avoid

• Mistake: Using raw squash without roasting. Fix: Roast squash cubes first to caramelize natural sugars and deepen flavor.
• Mistake: Overcooking cranberries into a bitter glaze. Fix: Simmer cranberries gently just until they burst for a balanced sweet-tart glaze.
• Mistake: Dressing the salad too early. Fix: Toss greens with dressing right before serving to maintain crisp texture.
• Mistake: Crowding the baking sheet with squash. Fix: Spread squash in a single layer to ensure even roasting and browning.
• Mistake: Skipping the squash seasoning before roasting. Fix: Always toss squash with oil, salt, and pepper to enhance its natural sweetness.
• Mistake: Adding warm squash directly to delicate greens. Fix: Let roasted squash cool slightly to prevent wilting the salad base.
• Mistake: Using a thin, runny glaze. Fix: Simmer the cranberry mixture until it thickens enough to coat the back of a spoon.
• Mistake: Neglecting texture contrast in the final dish. Fix: Incorporate crunchy elements like toasted nuts or seeds for balance.

Storing Tips

• Fridge: Store in an airtight container for up to 3 days. Keep the cranberry-glazed roasted butternut squash separate from delicate greens if possible.
• Freezer: Freeze the roasted squash component only (without fresh greens or dressing) in a freezer-safe container for up to 2 months.
• Reheat: Reheat squash in an oven at 350°F until it reaches 165°F internal temperature. Do not reheat previously frozen salad greens.

For best quality, assemble your Cranberry-Glazed Roasted Butternut Squash Salad just before serving, especially when using fresh greens.

Conclusion

This Cranberry-Glazed Roasted Butternut Squash Salad is a perfect balance of sweet and savory flavors. If you enjoyed this recipe, try our Cranberry Brie and Mozzarella Grilled Sandwich Recipe or Cranberry Orange Spice Cake with Citrus Cream Cheese. Share your results in the comments and subscribe for more seasonal recipes!

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Cranberry-Glazed Roasted Butternut Squash Salad

Print Recipe

★★★★

4 from 2 reviews

A delicious fall-inspired salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes glazed with a tangy cranberry sauce, topped with creamy goat or feta cheese, dried cranberries, toasted pecans, and fresh parsley.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Salad
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 small butternut squash – peeled and cubed
• 1 lb Brussels sprouts – trimmed and halved
• 2 medium sweet potatoes – peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper – to taste
• 1 teaspoon dried thyme (or fresh thyme)
• ½ cup cranberry juice (100% juice)
• ¼ cup dried cranberries – finely chopped
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 4 oz feta or goat cheese – crumbled or diced
• ½ cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley – chopped (optional)
• 1 cup toasted pecans

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
5. While vegetables roast, combine cranberry juice, chopped dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan.
6. Simmer over medium heat until the glaze thickens slightly, about 5-7 minutes.
7. Remove roasted vegetables from oven and transfer to a large serving bowl or platter.
8. Drizzle the cranberry glaze over the roasted vegetables and toss gently to coat.
9. Top the salad with crumbled feta or goat cheese, dried cranberries, toasted pecans, and chopped fresh parsley if using.
10. Serve warm or at room temperature.

Notes

This salad balances sweet and savory flavors with a tangy cranberry glaze. For extra fragrance, use fresh thyme instead of dried. Toasting the pecans enhances their flavor and adds a satisfying crunch.

Nutrition

• Calories: 320
• Sugar: 15g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 10mg

FAQs

Can I make the Cranberry-Glazed Roasted Butternut Squash Salad ahead of time?

Yes, you can prepare components ahead. Roast the squash and make the cranberry glaze separately, then store them in airtight containers in the refrigerator. Assemble the salad just before serving to keep the greens fresh and crisp.

What can I substitute for butternut squash in this recipe?

Acorn squash or sweet potatoes work well as substitutes. They roast nicely and pair with the cranberry glaze. The Cranberry-Glazed Roasted Butternut Squash Salad will still have a delicious sweet and savory balance.

How do I prevent the squash from getting soggy when roasting?

Cut the squash into uniform cubes and spread them in a single layer on the baking sheet. Avoid overcrowding to allow proper air circulation. Roast at a high temperature until the edges are caramelized and tender.