How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

How to make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Ingredients:

For the Roasted Vegetables:

• 1 small butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• Roasting PanSalad Recipe Ebook

For the Cranberry Glaze:

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar

For the Finishing Touch:

• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

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