How to prepare a roasted butternut squash salad glazed with cranberries, Brussels sprouts and sweet potatoes with goat cheese
This autumnal salad combines roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with a tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors. Salad Recipe Book
Ingredients:
For the roasted vegetables:
1 small butternut squash, peeled and diced;
450g Brussels sprouts, trimmed and halved;
2 medium sweet potatoes, peeled and diced;
3 tablespoons olive oil;
Salt and pepper, to taste;
1 teaspoon dried thyme.
For the cranberry glaze:
1/2 cup cranberry juice,
1/4 cup dried cranberries,
2 tablespoons honey or maple syrup,
1 tablespoon balsamic vinegar,
Cranberry goat cheese.
For the finishing touch:
115g crumbled goat cheese,
125ml dried cranberries (for garnish),
1 tablespoon chopped fresh parsley (optional).
Instructions:
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