Description
Embrace the flavors of fall with this delightful Cranberry-Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad. This colorful and nutrient-dense dish is the perfect side or light main course that will delight your taste buds.
Ingredients
- 1 pound butternut squash
- 1 pound Brussels sprouts
- 1 pound sweet potatoes
- 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
Instructions
1. Preheat the Oven: Set your oven to a toasty 400°F to ensure optimal roasting conditions.
2. Roast the Vegetables: In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
3. Make the Cranberry Glaze: While the vegetables are roasting, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the glaze thickens and becomes sticky.
4. Assemble the Salad: Transfer the roasted vegetables to a large serving bowl. Drizzle the cranberry glaze over the top and gently toss to coat everything evenly.
5. Garnish and Serve: Sprinkle the crumbled goat cheese and additional dried cranberries over the salad. If desired, garnish with fresh parsley, toasted nuts, or a squeeze of lemon juice for extra brightness.
Notes
This salad can be easily adapted to be vegan by omitting the goat cheese or replacing it with a dairy-free alternative.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 340
- Sugar: 20g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg