Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts & Sweet Potato Salad

The Vegan Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese is comforting. We made it with butternut squash, Brussels sprouts, sweet potato, olive oil, seasoning, cranberries, mixed greens, balsamic vinegar, pecans, cheese, and pomegranate arils. This recipe gets ready to serve in just 50 minutes. It contains 7 grams of protein and 410 calories per serving. Store this Vegan Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese for four days in the refrigerator. You may serve this salad with sourdough bread, warm quinoa & herb pilaf, sparkling apple cider, garlic roasted green beans, or chai tea.

STATS:

• Calories: 410 kcal
• Preparation time: 15 minutes
• Serving size: 1/4 of the recipe
• Cooking time: 35 minutes
• Cuisine: American
• Total time: 50 minutes
• Course: Salad
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Two large baking sheets
• Large mixing bowl
• Small saucepan
• Wooden spoon
• Measuring cups and measuring spoons
• Knife
• Baking paper
• Cutting board

INGREDIENTS:

ROASTED VEGETABLES:

• Quarter tsp ground cinnamon
• 1 lb cubed butternut squash
• Half tsp cracked black pepper
• 1 lb halved Brussels sprouts
• Half tsp smoked paprika
• 1 large cubed sweet potato
• Half tsp garlic powder
• 3 tbsp olive oil
• Half tsp kosher salt

CRANBERRY GLAZE:

• 3/4 cup cranberries
• 2 tbsp pure maple syrup
• One tbsp balsamic vinegar
• 1/3 cup orange juice
• 1 tsp orange zest
• Quarter tsp ground cinnamon
• Pinch of salt

SALAD:

• Half small sliced red onion
• 5 oz mixed greens
• Half cup dried cranberries
• 4 oz crumbled vegan soft goat cheese alternative
• 1/3 cup chopped toasted pecans
• Quarter cup pomegranate arils

INGREDIENT NOTES:

BUTTERNUT SQUASH:

• It gives bright and beautiful orange color to the salad. Butternut squash gets sweet and creamy when we roast it. You may utilize kabocha squash as per your preference.

BRUSSELS SPROUTS:

• These sprouts give a slightly bitter and earthy taste to the recipe. The bitter taste maintains the sweetness of cranberry glaze perfectly. Include broccoli florets as an alternative.

SWEET POTATO:

• It includes natural sweetness and comforting texture in the salad. We use them to make the salad hearty and comforting to eat. You may utilize regular russet potatoes as another choice.

CRANBERRIES:

• They provide a bright and fruity taste to the recipe. Cranberries make a jam-like consistency to coat the roasted vegetables perfectly. You may use raspberries as a substitute.

INSTRUCTIONS:

1. First, warm the oven to 425°F and cover two sheets with baking paper.
2. Cut the squash and potato into cubes, then half the Brussels sprouts.
3. Divide the vegetables onto the sheets, then toss them with olive oil, salt, garlic powder, cinnamon, black pepper, & smoked paprika.
4. Roast the vegetables in a single layer for 35 minutes.
5. Mix cranberries, balsamic vinegar, orange juice, cinnamon, maple syrup, orange zest, and salt in a small saucepan.
6. Simmer the ingredients for 10 minutes on a medium-low flame and mash some cranberries.
7. Add the roasted vegetables in a large bowl & gently toss them with half of the cranberry glaze.
8. Put the mixed greens on the large platter and arrange the glazed vegetables on them.
9. Include dried cranberries, vegan goat cheese, toasted pecans, red onion, and pomegranate arils on top.
10. Lastly, drizzle the remaining cranberry glaze on the salad and serve it warm.

TIPS:

• Cut the vegetables into equal cubes to cook them perfectly at the same time.
• Toss the greens with warm vegetables just before serving for fresh results.
• You should avoid crowding the sheets so the vegetables roast well instead of steaming.
• Toast the pecans for three minutes, then chop for a better nutty taste.

STORAGE INFORMATION:

FRIDGE:

• Keep the salad ingredients separately in the closed boxes for 4 days.

FREEZER:

• Freeze the roasted vegetables and cranberry glaze for three months.

FAQs:

How to make this recipe nut-free?

• You may replace the pecans with sunflower seeds or toasted pumpkin seeds.

Can I include frozen butternut squash in the recipe?

• Yes, you may dry it well, then roast it to exclude the extra moisture.

Does this salad contain gluten?

• No, there is no gluten ingredient included in the recipe.

How to prevent sogginess in the salad greens?

• You should mix them with warm roasted vegetables just before serving to avoid soggy greens.

Can I make this salad earlier?

• Yes, you may prepare the roasted vegetables and cranberry glaze 3 days in advance, then assemble them before serving.

NUTRITIONAL INFORMATION:

Calories: 410

Total carbs: 52 g

Net carbs: 44 g

Fiber: 8 g

Protein: 7 g

Vitamin A: 14000 IU

Iron: 0.004 g

Calcium: 0.12 g

Sodium: 0.32 g

Potassium: 0.85 g