Step 1: Roast the Vegetables

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and dried thyme. Ensure the vegetables are evenly coated with the oil and seasoning.
• Spread the vegetables out in a single layer on a large baking sheet.
• Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized. The Brussels sprouts should be crisped at the edges, and the sweet potatoes and squash should be fork-tender.

Step 2: Prepare the Cranberry Glaze

• While the vegetables are roasting, prepare the cranberry glaze.
• In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
• Bring to a simmer over medium heat. Stir occasionally and cook for about 8-10 minutes until the mixture reduces and thickens into a glaze. You should have a syrupy consistency.

Step 3: Assemble the Salad

• Once the vegetables are done roasting, transfer them to a large serving bowl.
• Drizzle the cranberry glaze over the roasted vegetables and gently toss them to ensure they are well coated.
• Sprinkle the crumbled goat cheese and additional dried cranberries on top for added flavor and texture.

Step 4: Serve

• Garnish the salad with freshly chopped parsley, if desired, and serve warm as a side dish. The dish can be served immediately or allowed to cool slightly before serving.