Instructions:
Step 1: Roast the vegetables
• Preheat your oven to 200°C (400°F).
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with the olive oil, salt, pepper, and thyme until well coated.
• Spread the vegetables in a single layer on a large baking tray.
• Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
Step 2: Preparing the Cranberry Glaze
• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat and cook for about 8 to 10 minutes, stirring occasionally, until the mixture thickens and forms a glaze.
Step 3: Assembling the salad
• Once the vegetables are roasted, transfer them to a large salad bowl.
• Drizzle the roasted vegetables with the cranberry glaze and gently toss to coat.
• Sprinkle with crumbled goat cheese and additional dried cranberries.
Step 4: Serving
• Garnish with fresh parsley, if desired, and serve hot.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4 to 6 Butternut squash seeds
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