Cranberry-Glazed Roasted Butternut Squash Salad
A vibrant salad featuring roasted butternut squash, Brussels sprouts, and cranberries, drizzled with balsamic glaze and topped with goat cheese.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed Sweet, nutty flavor with creamy texture.
- 2 cups Brussels sprouts, halved Provide contrast to sweeter elements.
- 1 large sweet potato, peeled and cubed Offers a soft, comforting bite.
Other Ingredients
- 1 tablespoon olive oil Promotes caramelization of veggies.
- to taste salt and pepper Enhances flavor.
- 1/2 cup dried cranberries Adds tart sweetness.
- 1/4 cup goat cheese, crumbled Adds tangy richness.
- 1/4 cup balsamic glaze Provides sweet-sour depth.
- for garnish fresh parsley For a final touch of freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potato with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
Cooking
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and golden.
- Let the roasted vegetables cool slightly.
Final Assembly
- In a large serving bowl, combine the roasted vegetables with dried cranberries and crumbled goat cheese.
- Drizzle with balsamic glaze and gently toss to combine.
- Garnish with fresh parsley.
Notes
Ensure vegetables are cut uniformly for even cooking. Avoid overcrowding the baking sheet to prevent steaming. Can replace goat cheese with avocado for a vegan option. Store in an airtight container for up to three days.