Description
A vibrant and healthy autumn-inspired salad featuring roasted butternut squash, Brussels sprouts, and sweet potato, all coated in a tangy cranberry-honey glaze. Topped with creamy goat cheese and toasted nuts, this dish is perfect as a hearty side or a light main course.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potato, peeled and cubed
Glaze
- 1/3 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Other Ingredients
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or rosemary
- 4 ounces goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans (optional)
- 2 cups mixed greens or arugula (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the Vegetables: In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potato. Drizzle with olive oil, and season with salt, black pepper, and dried thyme or rosemary. Toss well to evenly coat all the vegetables.
- Roast the Vegetables: Spread the vegetables out evenly on the prepared baking sheet. Place in the oven and roast for 30 to 35 minutes, stirring halfway through to ensure even cooking and browning.
- Prepare the Glaze: While the vegetables are roasting, mix dried cranberries, honey, and fresh lemon juice in a small bowl to create a sweet and tangy glaze.
- Glaze the Vegetables: Once the vegetables are roasted and tender, remove them from the oven. While still warm, gently toss them with the cranberry glaze to evenly coat and infuse flavor.
- Assemble the Salad: Transfer the glazed roasted vegetables to a serving bowl lined with mixed greens or arugula if using. This adds freshness and a nice contrast in texture.
- Add Toppings: Sprinkle crumbled goat cheese and toasted walnuts or pecans over the top for creaminess and crunch.
- Serve: Serve the salad warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute dried thyme with dried rosemary depending on your flavor preference.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
- Mixed greens or arugula are optional but add a nice fresh note to the salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For a vegan option, omit the goat cheese or replace it with a plant-based cheese alternative.
