Cranberry-Glazed Roasted Butternut Squash Salad
A vibrant autumn salad featuring roasted butternut squash, Brussels sprouts, and a tart cranberry glaze, perfect for any gathering.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed Adds a sweet and creamy texture.
- 2 cups Brussels sprouts, halved Provides crispness and slight bitterness.
- 1 large sweet potato, peeled and cubed Contributes natural sweetness.
- 1 tablespoon olive oil Enhances flavors and promotes caramelization.
- to taste Salt and pepper Essential for elevating dish flavor.
- 1/2 cup dried cranberries Adds sweet-tart contrast to savory vegetables.
- 1/4 cup goat cheese, crumbled Offers richness and depth.
- 1/4 cup balsamic glaze Provides sweet-and-sour flavor.
- for garnish Fresh parsley Adds brightness and color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the cubed butternut squash, halved Brussels sprouts, and cubed sweet potato with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
Roasting
- Place the baking sheet into the preheated oven and roast the vegetables for about 25-30 minutes, stirring halfway through.
Assembling the Salad
- Once roasted, allow the vegetables to cool slightly.
- 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
Cut vegetables into even cubes for uniform cooking. Preheat oven for best caramelization. Be gentle when mixing to maintain goat cheese. Adjust seasoning before serving.