Cranberry-Glazed Roasted Butternut Squash Salad
A vibrant salad combining the sweetness of roasted butternut squash and sweet potatoes with the tartness of cranberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Remove from oven and allow cooling slightly.
- Combine the roasted vegetables with dried cranberries and goat cheese in a serving bowl.
- Drizzle with balsamic glaze and toss gently to combine.
- Garnish with fresh parsley before serving warm.
Notes
Ensure even cubing of vegetables for consistent roasting. Stir the vegetables halfway through to promote even caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
Find it online: https://yummyfirst.com/cranberry-roasted-butternut-squash-salad/