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

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
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Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is a vibrant and seasonal dish that captures the essence of fall. This delightful salad combines roasted butternut squash, Brussels sprouts, and sweet potatoes with a tangy cranberry glaze, creating a beautiful symphony of flavors. Topped with creamy goat cheese and sweet dried cranberries, it’s perfect for holiday gatherings or as a light main course. Easy to prepare and nutrient-rich, this salad will impress your guests while offering a healthy option that celebrates autumn’s bounty.

Ingredients

Scale
  • 1 small butternut squash
  • 1 lb Brussels sprouts
  • 2 medium sweet potatoes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 cup cranberry juice
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine cubed butternut squash, halved Brussels sprouts, and sweet potato cubes. Drizzle with olive oil and season with salt, pepper, and thyme. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
  4. In a saucepan over medium heat, combine cranberry juice, honey (or maple syrup), and balsamic vinegar. Simmer until slightly thickened (5-7 minutes).
  5. Transfer roasted vegetables to a serving bowl, drizzle with cranberry glaze, top with goat cheese and dried cranberries.

Nutrition

Find it online: https://platehappyrecipes.com/cranberry-glazed-roasted-butternut-squash-brussels-sprouts-and-sweet-potato-salad/