For the Roasted Vegetables:

- 1 small butternut squash, peeled and cubed

- 1 lb Brussels sprouts, trimmed and halved

- 2 medium sweet potatoes, peeled and cubed

- 3 tablespoons olive oil

- Salt and pepper to taste

For the Cranberry Glaze:

- 1 cup fresh or frozen cranberries

- 1/4 cup honey

- 2 tablespoons apple cider vinegar

- 1 tablespoon Dijon mustard

For the Salad:

- 1/2 cup crumbled goat cheese

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped pecans or walnuts (optional)

*Step 1: Roast the Vegetables*

1. Preheat oven to 425°F (220°C).

2. In a large bowl, toss together butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, and pepper until they are evenly coated.

3. Spread the vegetables on a baking sheet in a single layer.

4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.

*Step 2: Make the Cranberry Glaze*

1. In a blender or food processor, puree cranberries, honey, apple cider vinegar, and Dijon mustard until smooth.

2. Strain the glaze through a fine-mesh sieve to remove the cranberry solids.

*Step 3: Assemble the Salad*

1. In a large bowl, combine the roasted vegetables, crumbled goat cheese, chopped parsley, and chopped nuts (if using).

2. Drizzle the cranberry glaze over the salad and toss to combine.

3. Season with salt and pepper to taste.

*Step 4: Serve and Enjoy!*

1. Serve the salad warm or at room temperature.

2. Garnish with additional cranberries and parsley, if desired.