Description
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Cranberry-Glazed Roasted Butternut Squash Salad
Fall is the perfect season to embrace earthy, hearty vegetables, and this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad captures all those warm flavors. Roasted veggies caramelized to perfection, paired with a tangy cranberry glaze and creamy goat cheese, make this salad the ultimate cozy dish for your table. It’s an ideal side for festive dinners or a satisfying vegetarian meal on its own.
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 & pepper to taste
1 tsp dried thyme
1/2 cup cranberry juice
1/4 cup dried cranberries, finely chopped
2 tbsp honey
1 tbsp balsamic vinegar
4 oz goat cheese, crumbled
1/2 cup dried cranberries for garnish
Directions:
1. Roast veggies at 400°F for 25-30 mins.
2. Prepare glaze with cranberry juice, honey, & balsamic vinegar.
3. Toss veggies with glaze, add goat cheese & cranberries.
4. Serve warm.
Prep Time: 15 mins
Kcal: 220
