CRANBERRY-GLAZED ROASTED BUTTERNUT SQUASH, BRUSSELS SPROUTS & SWEET POTATO SALAD WITH DRIED CRANBERRIES AND GOAT CHEESE

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Ingredients

Roasted vegetables

  • 2 cups butternut squash, peeled and cubed

  • 2 cups Brussels sprouts, trimmed and halved

  • 1 large sweet potato, peeled and cubed

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

Cranberry glaze

  • ½ cup cranberry sauce (whole berry or jellied)

  • 2 tablespoons maple syrup or honey

  • 1 tablespoon balsamic vinegar

Salad add-ins

  • ½ cup dried cranberries

  • 3–4 oz goat cheese, crumbled

Optional extras

  • Toasted pecans or walnuts

  • Baby arugula or spinach for serving

Instructions

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