Cranberry-Glazed Roasted Butternut Squash Salad
A vibrant autumn salad with roasted butternut squash, Brussels sprouts, and cranberries, balanced with creamy goat cheese and a tangy balsamic glaze.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
Dressing and Seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries For a pop of tartness
- 1/4 cup balsamic glaze Provides a glossy finish
- 1/2 cup crumbled goat cheese For creaminess and tang
- 1 tbsp fresh parsley, chopped For garnish and flavor
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cube the butternut squash and sweet potato.
- In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and sweet potato with olive oil. Sprinkle generously with salt and pepper.
Roasting
- Spread the vegetable mixture in a single layer on a baking sheet, making sure not to crowd them.
- Roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly golden.
- Remove from the oven and let cool slightly.
Assembly
- In a large serving bowl, combine the roasted vegetables, dried cranberries, and crumbled goat cheese.
- Drizzle with balsamic glaze and toss softly to combine.
- Garnish with fresh parsley before serving.
Notes
This salad can be served warm or at room temperature. Great for Thanksgiving or as a light lunch. For meal prep, roast vegetables in advance and add cranberries and cheese before serving.