, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
Ingredients:
1 small butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1 large sweet potato, peeled and cubed
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dried cranberries
4 oz goat cheese, crumbled
1/4 cup pecans or walnuts, toasted (optional)
Cranberry Glaze:
1/2 cup fresh cranberries
1/4 cup orange juice
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar
Instructions:
Preheat the oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and black pepper.
Roast the vegetables: Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Make the cranberry glaze: In a small saucepan over medium heat, combine fresh cranberries, orange juice, honey (or maple syrup), and balsamic vinegar. Simmer until the cranberries burst and the mixture thickens, about 10 minutes. Let it cool slightly.
Glaze the vegetables: Remove the roasted vegetables from the oven and drizzle the cranberry glaze over them, tossing gently to coat.
Assemble the salad: Transfer the glazed vegetables to a serving platter. Sprinkle with dried cranberries, crumbled goat cheese, and toasted nuts (if using).
Serve: Enjoy warm or at room temperature.
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