Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

Ingredients (Serves 4–6)

For the roasted vegetables

• 3 cups cubed Butternut Squash
• 2 medium Sweet Potato, peeled and cubed
• 3 cups halved Brussels Sprouts
• 2–3 tbsp olive oil
• Salt and black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary

Cranberry glaze

• 1/3 cup Cranberry Sauce or cranberry preserves
• 1 tbsp maple syrup or honey
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Salad additions

• 1/3 cup dried Cranberry
• 1/2 cup crumbled Goat Cheese
• 1/4 cup toasted pecans or walnuts
• Optional: baby spinach or arugula base

Instructions

1. Roast the vegetables
   • Preheat oven to 425°F (220°C).
   • Toss butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, garlic powder, and herbs.
   • Spread on a baking sheet in a single layer.
   • Roast for 28–35 minutes, flipping halfway, until caramelized and tender.
2. Make the cranberry glaze
   • In a small saucepan or bowl, combine cranberry sauce, maple syrup, balsamic vinegar, and Dijon mustard.
   • Warm gently until smooth.
3. Glaze the vegetables
   • Toss the hot roasted vegetables with half the glaze.
   • Roast 3–5 more minutes for a glossy finish.
4. Assemble the salad
   • Arrange vegetables over greens if using.
   • Sprinkle with dried cranberries, goat cheese, and toasted nuts.
   • Drizzle remaining glaze over the top.

Optional Add-Ins

• Sliced apples or pears
• Quinoa or wild rice
• Grilled chicken or turkey
• Pumpkin seeds for crunch

Serving Ideas

This dish works beautifully as:

• a holiday side,
• a warm fall salad,
• or a vegetarian main course with crusty bread.