Roasted Butternut Squash and Brussels Sprouts Salad with Goat Cheese and Cranberry Glaze

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese adds creaminess with fewer calories.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly crunchy alternative.

Preheat the oven to 400°F (200°C).

Remove the stem from the brussels sprouts and slice them in half.

Transfer the halved brussels sprouts to a large bowl.

Add butternut squash to the bowl with brussels sprouts.

Add 2 tablespoons of extra virgin olive oil to the bowl.

Season with salt and ground black pepper to taste.

Toss the vegetables to coat them evenly with the oil and seasoning.

Transfer the coated vegetables to a parchment-lined baking sheet and spread them out evenly.

Roast the vegetables in the oven for about 35 to 40 minutes.

While the vegetables are roasting, make the cranberry glaze by combining 1/2 cup of cranberry juice and balsamic vinegar in a saucepan over low heat.

Add maple syrup to the saucepan and stir to combine.

Allow the mixture to reduce until it coats the back of a spoon, stirring occasionally.

If the glaze gets too thick, add a little water and reheat.

Check on the roasted vegetables to see if they are done.

Once the vegetables are done, remove them from the oven.

Top the roasted vegetables with creamy goat cheese and dried cranberries.

Drizzle the cranberry glaze over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens