Description
Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad is a seasonal showstopper that combines the best of autumn’s bounty with roasted vegetables, a sticky-sweet cranberry glaze, and tangy goat cheese.
Ingredients
- 1 medium butternut squash, cubed
- 1 pound Brussels sprouts, halved
- 1 pound sweet potatoes, cubed
- 3 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cranberry juice
- 1/2 cup dried cranberries
- 1/4 cup honey or maple syrup
- 2 tablespoon balsamic vinegar
- 4 ounce goat cheese, crumbled
Instructions
1. Preheat your oven to 400°F.
2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway.
3. While the vegetables roast, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Simmer over medium heat for 8–10 minutes until thickened.
4. Transfer roasted vegetables to a serving bowl, drizzle with cranberry glaze, and toss to coat.
5. Garnish with goat cheese and additional cranberries. Serve warm or at room temperature.
Notes
This salad can be served as a side dish or light main course. It can also be made vegan by omitting the goat cheese and using maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg