Description

Cranberry-Glazed Roasted Butternut Squash Salad

Embrace the fall season with this vibrant Cranberry-Glazed Roasted Butternut Squash Salad. The roasted butternut squash, Brussels sprouts, and sweet potatoes offer a comforting warmth, while the tangy cranberry glaze adds the perfect touch of sweetness. The creamy goat cheese and garnish of dried cranberries make this dish a crowd-pleaser, whether you’re hosting a holiday gathering or enjoying a cozy meal at home.

1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tbsp olive oil
Salt and pepper, to taste
1 tsp dried thyme
1/2 cup cranberry juice
1/4 cup dried cranberries
2 tbsp honey or maple syrup
1 tbsp balsamic vinegar
4 oz goat cheese, crumbled

Directions:
1. Preheat oven to 400°F (200°C). Toss veggies with olive oil, salt, pepper, and thyme. Roast for 25-30 mins.
2. Simmer cranberry juice, dried cranberries, honey, and balsamic vinegar for 8-10 mins.
3. Drizzle glaze over veggies, top with goat cheese, and serve warm.

Prep Time: 15 mins
Kcal: 230 per serving