Ingredients
For the Roasted Vegetables
- 3 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the Cranberry Glaze
- ½ cup cranberry sauce
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
For the Salad
- ⅓ cup dried cranberries
- 4 oz goat cheese, crumbled
- ¼ cup pecans or walnuts
- Fresh parsley or arugula (optional)
Instructions
1. Roast the vegetables
Preheat oven to 425°F (220°C).
T∘C=59(T∘F−32)T_{^{\circ}C}=\frac{5}{9}(T_{^{\circ}F}-32)
Toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil and seasonings. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through.
2. Make the glaze
Whisk together cranberry sauce, maple syrup, balsamic vinegar, and Dijon mustard.
3. Glaze the vegetables
During the last 5 minutes of roasting, drizzle glaze over vegetables and toss gently.
4. Assemble the salad
Transfer roasted vegetables to a serving dish. Top with:
- Dried cranberries
- Goat cheese
- Pecans or walnuts
- Fresh parsley or arugula
Serving Ideas
- Serve warm as a holiday side dish
- Add grilled chicken for a full meal
- Pair with roast turkey or pork
This sweet-savory fall salad combines caramelized vegetables, tangy goat cheese, and bright cranberry flavor in every bite.