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

Prep:15minCook:30min

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Updated at: Sun, 10 Nov 2024 23:03:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories535 kcal (27%)

Total Fat21.7 g (31%)

Carbs78.5 g (30%)

Sugars43.8 g (49%)

Protein15 g (30%)

Sodium398.3 mg (20%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

small, peeled and cubed

1 lbbrussels sprouts

trimmed and halved

2sweet potatoes

medium, peeled and cubed

3 tablespoonsolive oil

1 teaspoondried thyme

½ cupcranberry juice

¼ cupdried cranberries

2 tablespoonshoney

or maple syrup

1 tablespoonbalsamic vinegar

4 ozgoat cheese crumbled

½ cupdried cranberries

for garnish

1 TablespoonFresh Parsley

Chopped, Optional

Instructions

Step 1

Step 1: Roast the Vegetables

Step 2

• Preheat your oven to 400°F (200°C).

Step 3

• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Step 4

• Spread the vegetables on a large baking sheet in a single layer.

Step 5

• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 6

Step 2: Prepare the Cranberry Glaze

Step 7

• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Step 8

• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 9

Step 3: Assemble the Salad

Step 10

• Once the vegetables are roasted, transfer them to a large serving bowl.

Step 11

• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Step 12

• Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 13

Step 4: Serve