Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

A colorful fall salad of roasted butternut squash, Brussels sprouts, and sweet potatoes tossed with a tangy cranberry glaze and creamy goat cheese.

Ingredients

• 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
• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

Steps

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt, pepper, and thyme. Toss until well coated.
3. Spread vegetables evenly on a baking sheet and roast about 30 minutes until tender and slightly caramelized, stirring halfway through.
4. While vegetables roast, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Simmer 5 to 7 minutes until slightly thickened.
5. Transfer roasted vegetables to a serving bowl. Toss with cranberry glaze and gently fold in crumbled goat cheese.
6. Top with additional dried cranberries and parsley if desired. Serve warm or at room temperature.

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