Description
A delicious and colorful salad that combines roasted butternut squash, Brussels sprouts, sweet potatoes, cranberries, and creamy goat cheese.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- Brussels sprouts, halved
- 1 sweet potato, peeled and cubed
- 1 cup cranberries
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Maple syrup or honey for glazing
- Mixed greens for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until they are tender and caramelized.
- In the last 5 minutes of roasting, add the cranberries to the baking sheet.
- Remove the baking sheet from the oven and drizzle the vegetables with maple syrup or honey.
- If using mixed greens, toss them with the roasted vegetables. Top with the crumbled goat cheese and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Can be enjoyed cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 15mg
Keywords: salad, roasted vegetables, fall recipe, holiday dish, vegetarian