Description

A vibrant and healthy salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, all glazed with a tangy cranberry sauce and topped with creamy goat cheese and dried cranberries. Perfect as a hearty side dish or a festive vegetarian main.

Ingredients

Roasted Vegetables

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

Cranberry Glaze

1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

Finishing Touches

4 oz goat cheese, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Prepare the vegetables. Preheat the oven to 400°F (200°C). Peel and cube the butternut squash and sweet potatoes. Trim and halve the Brussels sprouts. Place all the vegetables in a large mixing bowl.
Toss with seasonings. Drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and dried thyme. Toss well to coat evenly.
Roast the vegetables. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Make the cranberry glaze. While the vegetables roast, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries soften and the mixture thickens into a glaze, about 8-10 minutes. Remove from heat and let cool slightly.
Combine and glaze. Once the vegetables are roasted, transfer them to a large serving bowl. Pour the cranberry glaze over the warm vegetables and toss gently to coat evenly.
Add goat cheese and garnish. Sprinkle crumbled goat cheese over the salad and garnish with additional dried cranberries and chopped fresh parsley if desired.
Serve. Serve warm or at room temperature as a flavorful side dish or a light vegetarian main course.

Notes

You can substitute honey with maple syrup to keep the dish vegan.
Fresh cranberries can be used instead of dried for a tarter glaze, just cook longer until softened.
To make this gluten free, ensure all ingredients like vinegar and dried cranberries have no cross-contamination.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.