Cranberry-Glazed Roasted Vegetable Salad

A vibrant and flavorful salad featuring roasted butternut squash, sweet potatoes, Brussels sprouts, and a tangy balsamic glaze, beautifully complemented by cranberries, goat cheese, and pecans.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

For the Roasted Vegetables

2 cups butternut squash, peeled and cubed A fall staple with a sweet, nutty flavor.
2 cups Brussels sprouts, halved Provides an earthy contrast when roasted.
2 cups sweet potatoes, peeled and cubed Adds heartiness to the salad.
1 tablespoon olive oil Enhances the natural flavors of the vegetables.
to taste salt and pepper Essential for seasoning the vegetables.

For the Salad Assembly

1/2 cup dried cranberries Adds a tart burst of flavor.
1/2 cup goat cheese, crumbled Provides a creamy, tangy contrast.
1/4 cup pecans, chopped (optional) Adds crunch and earthy depth.
1/4 cup balsamic glaze Ties all the flavors together with its sweetness.

Method

Preparation

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper.

Roasting

Spread the veggies in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through.
Once roasted, let the vegetables cool slightly.

Assembly

In a large serving bowl, combine the roasted vegetables, dried cranberries, and crumbled goat cheese.
Drizzle the balsamic glaze over the salad and gently toss to combine.
Serve warm or at room temperature.

Notes

Make sure to cut vegetables uniformly for even cooking and avoid overcrowding the baking sheet to prevent steaming.