Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts & Sweet Potato Salad with Cranberries and Goat Cheese

Ingredients

For the Roasted Vegetables

• 2 cups butternut squash, cubed

• 2 cups Brussels sprouts, halved

• 2 medium sweet potatoes, cubed

• 2–3 tbsp olive oil

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp cinnamon (optional but highly recommended)

For the Salad

• ½ cup dried cranberries

• 100 g goat cheese, crumbled

• ¼ cup walnuts or pecans, toasted

• 2 tbsp pumpkin seeds or sunflower seeds

• 4 cups mixed salad greens (spinach + arugula or lettuce works great)

For the Cranberry Glaze / Dressing

• 1 cup fresh cranberries

• 3 tbsp honey or maple syrup

• 1 tbsp balsamic vinegar

• 3 tbsp olive oil

• 1 tbsp orange juice (optional)

• ½ tsp mustard (optional)

• ¼ tsp salt

Instructions

1. Roast the Vegetables

1. Preheat oven to 200°C (400°F).

2. Add butternut squash, sweet potatoes and Brussels sprouts to a bowl.

3. Drizzle olive oil, season with salt, pepper and cinnamon, and toss well.

4. Spread evenly on a baking tray.

5. Roast for 25–30 minutes or until soft and lightly caramelized.

6. Remove from oven and let cool slightly.

2. Make the Cranberry Glaze

1. Add fresh cranberries, honey/maple syrup, balsamic vinegar, orange juice (if using) and salt to a small pan.

2. Cook over medium heat for 8–10 minutes, stirring often, until cranberries burst and form a thick sauce.

3. Mash with the back of a spoon or blend until smooth for a dressing-like glaze.

4. Slowly whisk in the olive oil to help emulsify.

3. Assemble the Salad

1. Place mixed greens in a large salad bowl.

2. Add roasted vegetables, dried cranberries, toasted nuts and seeds.

3. Drizzle the cranberry glaze generously and toss lightly.

4. Sprinkle goat cheese on top.

Serving Suggestions

This salad tastes best warm or at room temperature and pairs well with:

• Roasted turkey

• Grilled chicken

• Balsamic drizzle on the side for extra flavor

Storage

• Without dressing: refrigerate up to 2 days

• With dressing: best eaten within 24 hours