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

Instructions

1. Roast the vegetables
   Preheat oven to 400°F / 200°C.
   Toss butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, and garlic powder.
   Spread evenly on a baking sheet and roast for 30–35 minutes, stirring once, until tender and caramelized.

2. Make the cranberry glaze
   In a small saucepan over low heat, stir together cranberry sauce, maple syrup, and balsamic vinegar.
   Heat just until smooth and pourable.

3. Assemble the salad
   Transfer warm roasted vegetables to a large bowl.
   Drizzle with cranberry glaze and gently toss.
   Add dried cranberries and toss again.

4. Finish and serve
   Sprinkle goat cheese over the top.
   Add nuts or greens if using. Serve warm or at room temperature.

Why This Dish Works

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