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Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese

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A delicious fall salad featuring roasted butternut squash, brussels sprouts, and sweet potatoes with a tangy cranberry glaze, topped with creamy goat cheese and garnished with dried cranberries and fresh parsley.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 2 cups brussels sprouts, halved
  • 2 medium sweet potatoes, cubed
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme
  • 1/2 cup cranberry juice
  • 1/4 cup dried cranberries
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon balsamic vinegar
  • 4 oz goat cheese, crumbled
  • 1/2 cup dried cranberries for garnish
  • 1 tablespoon fresh parsley, chopped optional
  • 1/2 cup toasted pecans optional

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
  3. Spread the vegetables on a large baking sheet in a single layer.
  4. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  5. While the vegetables are roasting, prepare the cranberry glaze by combining cranberry juice, dried cranberries, honey, and balsamic vinegar in a small saucepan.
  6. Bring the glaze to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until thickened.
  7. Transfer the roasted vegetables to a large serving bowl.
  8. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
  9. Sprinkle the crumbled goat cheese and remaining dried cranberries on top.
  10. Garnish with fresh parsley if desired and serve warm.

Notes

For a different twist, you can substitute feta cheese for goat cheese or add toasted pecans for extra crunch. This salad can be served warm as a side dish or as a light main course. The vegetables should be evenly spaced on the baking sheet to ensure they roast instead of steam.

Nutrition

Find it online: https://www.rapidrecipes.blog/cranberry-glazed-roasted-vegetable-salad/