Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
with Cranberries and Goat Cheese
full recipe 
Ingredients
For the roasted vegetables
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and cubed
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme or rosemary
For the cranberry glaze
• ⅓ cup cranberry sauce (whole berry or jellied)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or apple cider vinegar
• 1 tbsp maple syrup or honey
• ¼ tsp cinnamon (optional)
For the salad
• ½ cup dried cranberries
• ⅓ cup crumbled goat cheese
• ¼ cup toasted pecans or walnuts (optional)
• Optional greens: baby spinach, arugula, or mixed greens
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and dried herbs.
Spread vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway, until tender and caramelized.
While vegetables roast, whisk together cranberry sauce, olive oil, balsamic vinegar, maple syrup or honey, and cinnamon until smooth.
Remove roasted vegetables from the oven and drizzle with cranberry glaze while still warm. Toss gently to coat.
Let vegetables cool slightly.
Assemble salad: place greens (if using) on a platter, top with roasted glazed vegetables, dried cranberries, goat cheese, and toasted nuts.
Serve warm or at room temperature.
Serving ideas
• Perfect holiday or fall-inspired salad
• Great side dish for roasted chicken, turkey, or salmon
• Can be served as a vegetarian main with crusty bread
Tips
• For extra tang, add a splash of fresh lemon juice
• For vegan version, omit goat cheese or use dairy-free cheese
• Stores well in the fridge for up to 3 days
