To 400°F (200°C). Roasting is key to achieving that caramelized flavor that gives this salad its depth.

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme. The olive oil helps the vegetables roast evenly, while the thyme infuses them with herby warmth.

Spread the vegetables on a large baking sheet in a single layer. Make sure they are evenly spaced, so they roast instead of steam.

Roast for 25-30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be fork-tender and slightly browned.

While the vegetables roast, it’s time to make the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar.

The mixture over medium heat for 8-10 minutes, stirring occasionally. The glaze should thicken slightly and coat the back of a spoon.

Remove from heat and set aside. The tartness of the cranberry juice, sweetness of honey, and acidity of balsamic vinegar create a perfect balance that elevates the roasted vegetables.

Once the vegetables are finished roasting, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the vegetables, tossing gently to coat them evenly.

Over the top and sprinkle with additional dried cranberries for a sweet and tangy finish.

For a pop of color and freshness, sprinkle with chopped parsley if desired. Serve the salad warm, and enjoy the beautiful interplay of flavors and textures.