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
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:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
- Spread the vegetables on a large baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Step 2: Prepare the Cranberry Glaze
- While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
- Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Step 3: Assemble the Salad
- Once the vegetables are roasted, transfer them to a large serving bowl.
- Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
- Sprinkle the crumbled goat cheese and extra dried cranberries on top.
Step 4: Serve
- Garnish with fresh parsley, if desired, and serve warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
