Cranberry-Glazed Butternut Squash, Brussels Sprouts and Sweet Potato Salad

Roasted Vegetables

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 T olive oil

Salt and pepper

1 t dried thyme

For the Cranberry Glaze

1/2 c cranberry sauce

1-2 T honey or maple syrup 

2 T balsamic vinegar

1 T olive oil

4 oz goat cheese, crumbled

1/4 c dried cranberries 

1/4 c pecans, toasted

1 T fresh parsley, chopped

Roast the veggies at 400.  In a large bowl, toss the veggies with olive oil, salt, pepper, and thyme.  Spread the veggies on a large baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.  

Prepare the cranberry glaze - In a small saucepan over medium heat, whisk together teh cranberry sauce, balsamic vinegar, maple syrup, and olive oil.  Simmer for 3-5 minutes until slightly thickened.  Remove from heat and set aside.

Assemble the salad - After roasting the vegetables, place them in a large serving bowl.  Drizzle the cranberry glaze over the warm veggies and gently toss.  Add the dried cranberries, Crumbled goat cheese, and nuts.  Serve warm or at room temperature.