This **Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese** is a vibrant and flavorful dish that’s perfect for fall and holiday gatherings. The combination of roasted vegetables with a sweet-tart cranberry glaze, tangy goat cheese, and crunchy nuts creates a delightful mix of textures and flavors.
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### **Cranberry-Glazed Roasted Vegetable Salad Recipe**
#### **Ingredients**
**For the roasted vegetables:**
– 1 small butternut squash, peeled and cubed (approximately 2 cups)
– 1 large sweet potato, peeled and cubed (approximately 2 cups)
– 2 cups Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (optional)
**For the cranberry glaze:**
– 1 cup fresh or frozen cranberries
– 1/4 cup maple syrup or honey
– 2 tablespoons balsamic vinegar
– 1/4 cup water
– 1 tablespoon orange zest (optional)
**For the salad:**
– 4 cups mixed greens (arugula, spinach, or kale work well)
– 1/2 cup dried cranberries
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts, toasted
**For the dressing (optional):**
– 3 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper, to taste
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#### **Directions**
1. **Roast the vegetables:**
– Preheat your oven to 400°F (200°C).
– In a large bowl, toss the butternut squash, sweet potato, and Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
– Spread the vegetables evenly on a large baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
2. **Prepare the cranberry glaze:**
– In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, water, and orange zest (if using).
– Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
3. **Assemble the salad:**
– In a large serving bowl, arrange the mixed greens.
– Top with the roasted vegetables, dried cranberries, crumbled goat cheese, and toasted nuts.
4. **Make the dressing (optional):**
– In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake well to emulsify.
5. **Serve:**
– Drizzle the cranberry glaze over the roasted vegetables and salad.
– Add the dressing (if using) and gently toss to combine.
– Enjoy warm or at room temperature.
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This salad is a showstopper with its sweet, savory, and tangy flavors. It’s perfect as a side dish or even as a light main course. Enjoy! 🥗🎃