Cranberry-Glazed Butternut Squash Salad (Recipe for Printing)

Colorful roasted vegetables tossed in cranberry glaze with feta and nuts - a perfect addition to your holiday table or cozy dinner.

# What You’ll Need:

→ For the Salad

01 - 2 cups butternut squash, peeled and diced
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 1 ½ cups sweet potatoes, peeled and diced
04 - 2 tablespoons olive oil
05 - Salt and pepper, to taste
06 - ½ cup dried cranberries
07 - ½ cup crumbled feta or cubed halloumi cheese
08 - ¼ cup chopped pecans or walnuts (optional)

→ For the Cranberry Glaze

09 - ½ cup cranberry sauce (homemade or canned)
10 - 1 tablespoon balsamic vinegar
11 - 1 tablespoon maple syrup
12 - 1 tablespoon olive oil
13 - 1 teaspoon Dijon mustard
14 - Salt and pepper, to taste

# Steps to Prepare:

01 - Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
02 - Toss diced butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
04 - In a small bowl, whisk together cranberry sauce, balsamic vinegar, maple syrup, olive oil, Dijon mustard, and seasoning until smooth.
05 - Transfer roasted vegetables to a large bowl. Add the cranberry glaze and toss gently until evenly coated.
06 - Mix in dried cranberries, crumbled feta (or halloumi), and nuts if using. Serve warm or at room temperature.

# Helpful Advice:

01 - For extra flavor, drizzle with balsamic reduction or a touch of honey before serving.
02 - Can be made ahead and reheated before adding the cheese.
03 - Great served as a main vegetarian dish or a holiday side.

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