How to make  Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese 

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Ingredients:

For the Roasted Vegetables:

1. 1 small butternut squash, peeled and cubed
2. 1 lb Brussels sprouts, trimmed and halved
3. 2 medium sweet potatoes, peeled and cubed
4. 3 tablespoons olive oil
5. Salt and pepper, to taste
6. 1 teaspoon dried thyme

For the Cranberry Glaze:

1. 1/2 cup cranberry juice
2. 1/4 cup dried cranberries
3. 2 tablespoons honey or maple syrup
4. 1 tablespoon balsamic vinegar

For the Finishing Touch:

1. 4 oz goat cheese, crumbled
2. 1/2 cup dried cranberries (for garnish)
3. 1 tablespoon fresh parsley, chopped (optional)

Instructions:

Step 1: Roast the Vegetables
• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
• Spread the vegetables on a large baking sheet in a single layer.
• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad
• Once the vegetables are roasted, transfer them to a large serving bowl.
• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
• Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve
• Garnish with fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6