Cranberry-Glazed Butternut Salad (Print Version)

Fall vegetables meet cranberry glaze and goat cheese in this vibrant, flavorful salad perfect for cooler weather.

# Ingredients:

→ Roasted Vegetables

01 - 1 small butternut squash, peeled and cubed
02 - 450 grams Brussels sprouts, trimmed and halved
03 - 2 medium sweet potatoes, peeled and cubed
04 - 3 tablespoons olive oil
05 - Salt, to taste
06 - Black pepper, to taste
07 - 1 teaspoon dried thyme

→ Cranberry Glaze

08 - 120 millilitres cranberry juice
09 - 64 grams dried cranberries
10 - 2 tablespoons honey or maple syrup
11 - 1 tablespoon balsamic vinegar

→ Finishing Touch

12 - 115 grams goat cheese, crumbled
13 - 64 grams dried cranberries, for garnish
14 - 1 tablespoon fresh parsley, chopped (optional)

# Steps:

01 - Preheat oven to 200°C. In a large bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme until evenly coated. Spread vegetables in a single layer on a large baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelised.
02 - While vegetables roast, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced to a glaze consistency.
03 - Transfer roasted vegetables to a large serving bowl. Drizzle with the cranberry glaze and gently toss to coat. Sprinkle crumbled goat cheese and additional dried cranberries on top.
04 - Garnish with chopped fresh parsley, if desired, and serve warm.

# Notes:

01 - To add crunch, consider toasted pecans or walnuts as a topping.
02 - Roasted vegetables can be prepared in advance and reheated before assembling.