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Cranberry-Glazed Roasted Butternut Squash Salad

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A vibrant salad featuring roasted butternut squash, Brussels sprouts, sweet potatoes, dried cranberries, and goat cheese, all drizzled with balsamic glaze.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup dried cranberries
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup balsamic glaze
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to a warm 400°F (200°C).
  2. Toss the cubed butternut squash, halved Brussels sprouts, and sweet potatoes in a large bowl with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
  5. Allow the vegetables to cool slightly after roasting.
  6. Combine the roasted vegetables with dried cranberries and goat cheese in a large serving bowl.
  7. Drizzle the balsamic glaze over the mixture and gently toss to combine.
  8. Garnish with fresh parsley and serve warm.

Notes

For a healthier version, consider substituting goat cheese with a dairy-free alternative.

Nutrition

Find it online: https://yummyfirst.com/cranberry-glazed-butternut-squash-salad/