Ingredients:
For the Roasted Vegetables:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cranberry Glaze:
- ½ cup cranberry sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
For the Salad:
- 1 cup fresh cranberries
- ¼ cup crumbled goat cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, dried thyme, salt, and black pepper until evenly coated.
- Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- Make Cranberry Glaze: In a small saucepan over medium heat, combine cranberry sauce, balsamic vinegar, and maple syrup. Cook for 3–5 minutes until smooth and slightly thickened. Remove from heat.
- Assemble Salad: In a large mixing bowl, combine the roasted vegetables with the cranberry glaze. Toss gently to coat everything evenly.
- Add Toppings: Stir in fresh cranberries, crumbled goat cheese, and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Serve warm or at room temperature as a flavorful side dish or vegetarian main.
Tips & Variations:
- Extra Crunch: Add toasted pecans or walnuts for more texture.
- Make-Ahead: Roast vegetables ahead of time and store separately from the glaze. Combine just before serving.
- Sweetness Balance: Adjust maple syrup in the glaze depending on how tart your cranberry sauce is.
- Optional Greens: Serve on a bed of arugula or baby spinach for a fresh, leafy base.
