Ingredients
Roasted Vegetables:
- 2 cups (300 g) butternut squash, cubed
- 2 cups (300 g) sweet potatoes, cubed
- 2 cups (280 g) Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper, to taste
Cranberry Glaze:
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 1–2 tsp maple syrup or honey
- 1 tsp apple cider vinegar (optional, for a tangy kick)
Salad Topping:
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted walnuts or pecans (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Roast the Vegetables:
- Preheat oven to 400°F (200°C).
- Toss butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden.
2. Prepare the Cranberry Glaze:
- In a small saucepan, combine dried cranberries, orange juice, and maple syrup.
- Simmer over medium heat for 5–7 minutes, until cranberries plump and the glaze thickens slightly.
- Optional: Add apple cider vinegar for a slight tang.
3. Assemble the Salad:
- Place roasted vegetables in a large bowl.
- Pour the cranberry glaze over the vegetables and toss gently to coat.
- Sprinkle crumbled goat cheese and toasted nuts on top.
- Garnish with chopped fresh parsley.
4. Serve:
- Serve warm or at room temperature as a side dish or a light main course.
Tips:
- Add a pinch of cinnamon or smoked paprika to the vegetables before roasting for extra depth of flavor.
- Roast vegetables ahead of time and store the glaze separately; toss together just before serving.
- Goat cheese can be substituted with feta if preferred.
