Rustic Sweet Potato Salad With Cranberries And Goat Cheese Recipe

Crafting a delightful sweet potato salad with cranberries and goat cheese sparks joy in every kitchen adventure.

Vibrant colors and unexpected flavor combinations make this dish a true culinary gem.

Mediterranean-inspired ingredients dance together, creating a symphony of textures and tastes.

Roasted sweet potatoes bring warmth and depth to each delectable bite.

Tangy goat cheese and tart cranberries provide a perfect counterpoint to the earthy potato base.

Seasonal ingredients transform this simple salad into a remarkable centerpiece that impresses without effort.

Sweet Potato Salad with Cranberries and Goat Cheese

• Conquer Complex Flavors: This sweet potato salad transforms simple ingredients into a gourmet experience with its sophisticated blend of roasted vegetables, tangy goat cheese, and rich cranberry glaze.
• Master Quick Cooking Techniques: Roasting vegetables brings out deep caramelized flavors while creating a stunning presentation that looks like it came from a professional kitchen.
• Celebrate Versatile Nutrition: Packed with colorful vegetables and nutrient-dense ingredients, this dish offers a balanced meal that satisfies both health-conscious eaters and flavor enthusiasts.
• Impress Without Stress: With straightforward steps and minimal ingredients, anyone can create a restaurant-quality dish that looks and tastes incredibly impressive without requiring advanced culinary skills.

Ingredients Needed for Sweet Potato Cranberry Salad

• Sweet Potatoes: A delicious and nutritious base that provides a sweet and hearty foundation for the salad.
• Butternut Squash: Adds a rich, creamy texture and complements the sweet potatoes with its mild, nutty flavor.
• Brussels Sprouts: Brings a slightly crisp texture and earthy flavor to balance the sweetness of the other vegetables.

• Olive Oil: Helps the vegetables roast evenly and adds a smooth, rich flavor.
• Salt, Pepper, Thyme: Enhance the natural flavors of the roasted vegetables with a classic and aromatic seasoning blend.

• Cranberry Juice, Dried Cranberries: Provide a tart and sweet flavor profile that complements the roasted vegetables.
• Honey, Maple Syrup: Adds natural sweetness and helps create a glossy, sticky glaze.
• Balsamic Vinegar: Contributes a tangy depth and helps thicken the glaze.

• Goat Cheese: Offers a creamy, tangy element that contrasts beautifully with the sweet roasted vegetables.
• Fresh Parsley: Provides a fresh, bright garnish that adds a pop of color and herbaceous flavor.

How to Toss Sweet Potato Salad with Cranberries

Step 1: Prep Roasting Ingredients

• Sweet potatoes
• Brussels sprouts
• Butternut squash

Toss the vegetables with olive oil, salt, pepper, and thyme in a large mixing bowl until every piece is evenly coated.

Spread the vegetables on a baking sheet in a single layer to ensure even roasting.

Step 2: Roast Vegetables

Place the baking sheet in the preheated oven.

Roast for 25-30 minutes, using a spatula to stir the vegetables halfway through cooking. Look for tender, caramelized edges as a sign they’re perfectly cooked.

Step 3: Create Cranberry Glaze

• Cranberry juice
• Dried cranberries
• Honey
• Balsamic vinegar

Simmer the mixture over medium heat, stirring occasionally.

Cook for 8-10 minutes until the liquid reduces and thickens into a glossy glaze.

Step 4: Combine Roasted Vegetables and Glaze

Transfer the roasted vegetables to a large serving bowl.

Drizzle the warm cranberry glaze over the vegetables, gently tossing to ensure even coating.

Step 5: Finish with Toppings

Sprinkle crumbled goat cheese and additional dried cranberries over the salad.

Add fresh parsley for extra color and flavor if desired.

Step 6: Serve and Enjoy

Serve the salad warm, celebrating the delightful blend of sweet, tangy, and creamy flavors.

This dish works perfectly as a side or light main course.

Tips to Perfect Sweet Potato Salad with Goat Cheese

• Spread vegetables in a single layer to ensure even caramelization and prevent steaming, which helps achieve crispy edges and deeper flavor.
• Watch the cranberry glaze carefully while simmering, stirring frequently to prevent burning and achieve a perfect syrupy texture that coats vegetables beautifully.
• Add goat cheese just before serving to maintain its creamy texture and prevent complete melting, preserving its distinct tangy flavor profile.
• Swap goat cheese with vegan alternatives like nutritional yeast or cashew cheese for dairy-free versions, keeping the salad's rich taste intact.

Variations to Brighten Sweet Potato Cranberry Salad

• Autumn Harvest Mix: Swap sweet potatoes with roasted butternut squash and add crispy pancetta for a rich, savory profile.
• Mediterranean Style: Replace goat cheese with feta, add kalamata olives, and sprinkle za'atar spice blend for a Greek-inspired version.
• Spicy Southwest Salad: Incorporate roasted poblano peppers, swap cranberry glaze with chipotle-honey sauce, and add black beans for a bold, zesty experience.
• Nutty Harvest Edition: Mix in toasted pecans or pumpkin seeds, use maple-mustard dressing instead of cranberry glaze, and garnish with crispy sage leaves for extra crunch and autumn flavor.

Pairings That Complement Sweet Potato Salad Flavors

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complements the sweet and tangy flavors of roasted vegetables and cranberry glaze, cutting through the richness of goat cheese with its bright, zesty profile.
• Enhance with Hearty Bread Companion: Rustic sourdough or multigrain bread provides a delightful textural contrast, helping to soak up the delicious cranberry glaze and offering a satisfying crunch alongside the soft roasted vegetables.
• Match with Nutty Protein Boost: Roasted almonds or pecans sprinkled on top add a delightful crunch and earthy undertone, balancing the sweetness of the cranberries and creating a more substantial meal with extra protein and texture.

Proper Storage Tips for Sweet Potato Salad

Store leftovers in an airtight container for up to 3-4 days. Cool the salad completely before sealing to prevent moisture buildup and maintain texture.

Transfer salad to freezer-safe containers, removing as much air as possible. Freeze for maximum 1 month. Note that goat cheese and roasted vegetables might slightly change texture upon thawing.

Spread salad on a baking sheet, cover with foil to prevent drying. Warm at 350F for 10-15 minutes, stirring midway to ensure even heating.

Place portion in microwave-safe dish, cover with damp paper towel. Heat in 30-second intervals, stirring between each to distribute warmth evenly and prevent uneven heating.

FAQs

• Why roast the vegetables before making the salad?

Roasting caramelizes the vegetables, enhancing their natural sweetness and creating deeper, richer flavors. This technique brings out the best in sweet potatoes, Brussels sprouts, and butternut squash by developing a crispy exterior and tender interior.

• How does the cranberry glaze work in this recipe?

The cranberry glaze adds a tangy-sweet dimension to the roasted vegetables. By simmering cranberry juice, dried cranberries, honey, and balsamic vinegar, you create a rich, glossy coating that complements the earthy roasted vegetables and adds moisture to the dish.

• Can I substitute the goat cheese?

If you don’t like goat cheese, you can replace it with feta for a similar tangy flavor, or use a mild blue cheese for a more intense taste.

Sweet Potato Salad With Cranberries And Goat Cheese Recipe

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4.5 from 13 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Hearty sweet potato salad blends Mediterranean and autumn flavors in one delightful dish. Tangy goat cheese, tart cranberries, and roasted sweet potatoes create a perfect balance of savory and sweet that you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 1 lb (454 grams) Brussels sprouts, trimmed and halved
• 1 small butternut squash, peeled and cubed

Seasonings and Oils:

• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste

Dressing and Garnish:

• 1/2 cup (120 milliliters) cranberry juice
• 1/4 cup (40 grams) dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 4 ounces (113 grams) goat cheese, crumbled
• 1/2 cup (80 grams) dried cranberries
• 1 tablespoon fresh parsley, chopped (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a large baking sheet for roasting vegetables. Combine butternut squash, Brussels sprouts, and sweet potatoes in a large mixing bowl, thoroughly coating them with olive oil, salt, pepper, and thyme.
2. Distribute the seasoned vegetables across the baking sheet in a single, even layer to ensure uniform caramelization. Roast for 25-30 minutes, rotating the pan midway through cooking to promote even browning and tenderness.
3. While vegetables roast, create the cranberry glaze by combining cranberry juice, dried cranberries, honey, and balsamic vinegar in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring periodically until the mixture reduces and thickens into a glossy syrup.
4. Transfer the roasted vegetables to a large serving bowl, then drizzle the warm cranberry glaze over the top. Gently toss to ensure each vegetable is evenly coated with the sweet and tangy sauce.
5. Enhance the salad by sprinkling crumbled goat cheese and additional dried cranberries across the surface. Optional: Garnish with fresh parsley for a vibrant touch of color and freshness.
6. Serve immediately while the vegetables are still warm, allowing the goat cheese to slightly melt and create a creamy texture that complements the caramelized vegetables and sweet-tart glaze.

Notes

• Customize roasting times based on your oven’s performance, checking vegetables periodically to prevent burning while achieving golden caramelization.
• Replace goat cheese with vegan alternatives like nutritional yeast or cashew crumbles for dairy-free dietary needs.
• Boost nutritional value by adding toasted pecans or pumpkin seeds for extra crunch and protein boost.
• Make ahead by roasting vegetables and preparing cranberry glaze separately, then combining just before serving to maintain optimal texture and temperature.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 365 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 15 mg