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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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