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Roasted Brussels Sprouts and Butternut Squash Salad with Goat Cheese and Cranberries

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This warm salad pairs caramelized Brussels sprouts and sweet butternut squash with creamy goat cheese and tangy dried cranberries, all tossed in a light vinaigrette—a colorful and satisfying dish for any season.

Ingredients

  • Brussels sprouts, trimmed and halved
  • Butternut squash, peeled and cubed
  • Olive oil
  • Salt and pepper
  • Crumbled goat cheese
  • Dried cranberries
  • Optional: chopped pecans or walnuts
  • Vinaigrette (balsamic or honey mustard works well)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast for 25-30 minutes, turning halfway, until tender and browned.
  4. In a large bowl, combine roasted vegetables with cranberries and optional nuts.
  5. Drizzle with vinaigrette and toss gently.
  6. Top with crumbled goat cheese just before serving.

Notes

  • Swap goat cheese for feta or blue cheese.
  • Add quinoa or farro for a heartier grain-based salad.
  • Include roasted red onions or apples for extra depth.
  • Use maple vinaigrette for a sweeter profile.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven at 180°C (350°F) for 10-15 minutes; add goat cheese after reheating.

Nutrition

Keywords: Brussels sprouts, butternut squash, goat cheese, cranberries, roasted salad, fall salad

Find it online: https://yumcove.com/roasted-brussels-sprouts-and-butternut-squash-salad-with-goat-cheese-and-cranberries/