Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
A vibrant autumn salad featuring oven-roasted butternut squash, Brussels sprouts, and sweet potatoes, coated in a tart cranberry glaze and dotted with soft 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
- Heat the oven to 400°F (200°C).
- Toss the butternut squash, Brussels sprouts, and sweet potatoes in a large bowl with olive oil, salt, pepper, and thyme until everything is evenly coated.
- Arrange the vegetables in a single layer on a baking sheet and roast about 30 minutes until soft and lightly browned, stirring once halfway.
- Meanwhile, simmer cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan for 5 to 7 minutes until the glaze thickens slightly.
- Move the roasted vegetables to a serving bowl, coat with the cranberry glaze, and gently mix in the crumbled goat cheese.
- Scatter more dried cranberries and parsley over the top if you like. Enjoy warm or at room temperature.