Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese

• Once the vegetables are roasted, transfer them to a large serving bowl.
• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
• Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve
• Garnish with fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6