Description
A colorful and tasty dish perfect for fall and winter gatherings, combining roasted vegetables, fresh cranberries, and creamy goat cheese.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 sweet potatoes, peeled and cubed
- 1 cup fresh cranberries
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and pepper to taste
- 1/4 cup pecans, chopped (optional)
- 1 tablespoon balsamic vinegar
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, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
- In the last 10 minutes of roasting, add the fresh cranberries to the baking sheet.
- Once roasted, remove from the oven and let cool slightly.
- In a separate bowl, whisk together honey and balsamic vinegar.
- Drizzle the honey mixture over the roasted vegetables and toss gently.
- Serve the salad topped with crumbled goat cheese and chopped pecans if desired.
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: butternut squash, Brussels sprouts, sweet potato, salad, Thanksgiving