Description

Cranberry-Glazed Roasted Butternut Squash Salad

Fall is the perfect season to embrace hearty vegetables and warm flavors, and this Cranberry-Glazed Roasted Butternut Squash Salad is an ideal showcase of autumn’s bounty. The roasted butternut squash, Brussels sprouts, and sweet potatoes are caramelized to perfection, bringing out their natural sweetness. The tart cranberry glaze, creamy goat cheese, and pop of dried cranberries make this salad the perfect blend of sweet, savory, and tangy flavors. Whether it’s a holiday side or a hearty vegetarian main, this salad is sure to impress!

1 small butternut squash, peeled & cubed
1 lb Brussels sprouts, trimmed & halved
2 medium sweet potatoes, peeled & cubed
3 tbsp olive oil
Salt, pepper, 1 tsp dried thyme
1/2 cup cranberry juice, 1/4 cup dried cranberries
2 tbsp honey, 1 tbsp balsamic vinegar
4 oz goat cheese, 1/2 cup dried cranberries, fresh parsley

Directions:
1. Roast vegetables at 400°F for 25-30 mins.
2. Simmer cranberry juice, cranberries, honey & vinegar.
3. Toss roasted veggies in glaze, garnish with cheese & cranberries.

Prep Time: 45 min
Kcal: 220 per serving