Description
A vibrant salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with a sweet and tangy cranberry glaze and creamy goat cheese.
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 cup cranberry juice
- 1/4 cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 4 ounces goat cheese, crumbled
- 1/2 cup dried cranberries
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme.
- Spread the vegetables in a single layer and roast for 25-30 minutes until tender and golden.
- Meanwhile, in a saucepan, combine cranberry juice, honey or maple syrup, and balsamic vinegar. Simmer until the mixture thickens.
- Once the vegetables are roasted, let them cool slightly, then toss with the cranberry glaze in a large bowl.
- Fold in crumbled goat cheese and dried cranberries.
- Garnish with parsley before serving.
Notes
For a nutty flavor, consider adding toasted nuts or seeds in the final assembly. Adjust the glaze sweetness to taste.
