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### **Instructions:**
#### **Step 1: Preheat the Oven**
Preheat your oven to **400°F (200°C)**. Roasting the vegetables at a high temperature will ensure they caramelize nicely and develop rich, deep flavors.
#### **Step 2: Prepare the Vegetables**
Peel and dice the **butternut squash** and **sweet potatoes** into bite-sized cubes. Trim and halve the **Brussels sprouts**. Place all of the vegetables onto a large baking sheet. Drizzle with **olive oil** and sprinkle with **salt**, **pepper**, and **ground cinnamon**. Toss everything together to coat evenly.
#### **Step 3: Roast the Vegetables**
Place the baking sheet in the preheated oven and roast the vegetables for **20-25 minutes**, or until they are tender and slightly caramelized. Halfway through roasting, give the vegetables a toss to ensure even cooking.
#### **Step 4: Make the Cranberry Glaze**
While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the **cranberries**, **maple syrup (or honey)**, **balsamic vinegar**, and **water**. Bring the mixture to a simmer over medium heat. Cook for about **5-7 minutes**, stirring occasionally, until the cranberries burst and the glaze thickens into a syrupy consistency. Remove from heat and set aside.
#### **Step 5: Assemble the Salad**
Once the vegetables are roasted, remove them from the oven and let them cool slightly. In a large salad bowl, combine the roasted butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with the cranberry glaze and toss gently to combine, making sure each vegetable is coated with the flavorful glaze.
#### **Step 6: Add the Cranberries, Goat Cheese, and Nuts**
Top the salad with the **fresh cranberries**, **crumbled goat cheese**, and **chopped walnuts** (if using). For an added burst of freshness, sprinkle the salad with chopped **fresh parsley**.
#### **Step 7: Serve and Enjoy**
Serve the salad warm or at room temperature, and enjoy the delightful combination of roasted vegetables, tangy goat cheese, and sweet and tart cranberries.
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## **Customization and Variations**
This salad is incredibly versatile and can be customized to suit your preferences. Here are a few ways to make it your own:
### **1. Add Protein**
For a more substantial meal, add grilled chicken, roasted turkey, or even chickpeas for a plant-based option. This will add protein and make the salad a well-rounded meal.
### **2. Use Different Cheese**
If you’re not a fan of goat cheese, try using **feta cheese**, **blue cheese**, or even **parmesan** for a different flavor profile.
### **3. Add Roasted Apples or Pears**
For extra sweetness, roast some **apples** or **pears** alongside the vegetables. The fruit’s natural sweetness will complement the savory elements of the salad perfectly.
### **4. Add More Greens**
If you’d like to add more greenery to the salad, try tossing in **spinach
**, **arugula**, or **kale** for a fresh, leafy contrast.
### **5. Make it Vegan**
To make this dish vegan, simply omit the goat cheese and replace the honey with maple syrup. You can also add roasted tofu or tempeh for a protein boost.
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## **Conclusion**
The **Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese** is a perfect dish for the fall and winter seasons. It beautifully balances the sweet, savory, and tangy elements, providing a colorful and nutritious addition to your meal. With its rich textures and complex flavors, it is an excellent choice for a holiday table, a weeknight dinner, or even a picnic.
Not only is this salad a feast for the taste buds, but it also packs a nutritional punch, offering plenty of vitamins, fiber, and antioxidants. Whether you’re serving it as a side dish or a main course, it’s sure to impress your guests or satisfy your cravings. So next time you’re looking for a dish that is both comforting and nourishing, give this delicious salad a try!
