Description
A vibrant and delicious salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes with a bright cranberry glaze.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- 1/2 cup goat cheese, crumbled
- 1/4 cup chopped pecans (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, honey, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast for about 25-30 minutes, or until tender and lightly caramelized, stirring halfway through.
- Meanwhile, prepare the cranberry glaze by simmering cranberries with a little water and sugar in a small saucepan until they pop and become saucy. Remove from heat.
- Once the vegetables are done roasting, transfer them to a serving bowl, drizzle with the cranberry glaze, and sprinkle with goat cheese and pecans if using.
- Garnish with fresh parsley if desired and serve warm.
Notes
For a vegan version, skip the goat cheese or replace it with a plant-based alternative. Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: salad, roasted vegetables, cranberry glaze, vegetarian