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 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
For the Cranberry Glaze:
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
For the Finishing Touch:
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions:
Whenever I whip this up, my kitchen smells heavenly
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We call this one ‘Herb Haven’ because it’s packed with flavor and feels like a luxurious, savory retreat.
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