Butternut Squash and Brussels Sprout Salad with Cranberry-Glazed 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
• ½ cup Cranberry Juice
• 1 Tbsp Balsamic Vinegar
• 2 Tbsp Maple Syrup
• Water

  if needed to adjust consistency

Instructions

• 1 Preheat the oven to 400 F (200 C)
• 2 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.
• 3 Transfer the vegetable mixture to a parchment lined baking sheet and bake for
  35-40 minutes.
• 4 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.
• 5 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.
• 6 Serve and Enjoy!

Nutrition Info