Description

A vibrant and hearty salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, tossed in a sweet-tart cranberry glaze, then topped with dried cranberries and creamy goat cheese. Perfect for autumn gatherings or a festive side dish.

Ingredients

2 cups butternut squash, peeled and cubed (1-inch pieces)
2 cups Brussels sprouts, trimmed and halved
2 cups sweet potato, peeled and cubed (1-inch pieces)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cranberry sauce (whole berry or jellied)
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup crumbled goat cheese
1/4 cup chopped pecans (optional)
Fresh rosemary sprigs for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine butternut squash, Brussels sprouts, and sweet potato. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
While vegetables roast, prepare the cranberry glaze: In a small saucepan, combine cranberry sauce, balsamic vinegar, and maple syrup. Cook over medium heat, stirring, until smooth and heated through, about 3-4 minutes.
Once vegetables are done, transfer them to a large serving bowl. Drizzle with the warm cranberry glaze and toss gently to coat.
Sprinkle with dried cranberries, crumbled goat cheese, and pecans if using. Garnish with fresh rosemary if desired.
Serve warm or at room temperature.

Notes

You can customize the seasonings to taste. For a vegan version, omit the goat cheese or use a dairy-free alternative. The salad can be made ahead and served at room temperature; add the goat cheese just before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Salad
Cuisine: American