Butternut Squash and Brussels Sprout Salad with Cranberry-Glazed Goat Cheese
Butternut Squash Brussel Sprout Salad: Brighten your table with a Salad topped with cranberry-glazed and goat cheese.
Ingredients
- 3 Cups Brussels Sprouts halved
- 3 Cup Butternut Squash cubed
- Dried Cranberries
- Vegan Goat Cheese or Vegan Feta
- ½ Cup walnuts chopped
- 2 Tbsp EVOO
- 2 Tbsp dried Thyme
- Salt to taste
- Black Pepper to taste
Cranberry Glaze:
- ½ cup Cranberry Juice
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp Maple Syrup
- Water if needed to adjust consistency
Instructions
- Preheat the oven to 400 F (200 C)
- In a large salad bowl, add the brussels sprouts and butternut squash. Then drizzel with extra virgin olive oil, thyme, salt, and black pepper. Toss to coat all vegetables evenly.
- Transfer the vegetable mixture to a parchment lined baking sheet and bake for 35-40 minutes.
- In a small pan over low heat add the cranberry juice, balsamic vinegar, and maple syrup. Stir and reduce until it is thick enough to coat the back of a spoon. If it's too thick, add water, combine and reduce as needed.
- Once vegetables are roasted, remove from the oven, allow them to cool. Then top it with goat cheese or feta, along with dried cranberries and drizzle with the cranberry glaze.
- Serve and Enjoy!
Notes
Recipe Notes
- Shaving Brussels Sprouts: Use a sharp knife, mandoline slicer, or food processor for thin, even slices.
- Cranberry Glaze Tip: Warm the cranberry sauce slightly to make it easier to coat the goat cheese.
- Serving Suggestion: Assemble just before serving to keep the salad fresh and crunchy.
- Storage: Store leftovers in the fridge for up to 2 days, keeping the dressing separate to prevent sogginess.
Video
Nutrition
Serving: 1ServingCalories: 500kcal
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