Colorful Cranberry-Glazed Autumn Veggie Salad Recipe

Ingredients

• 2 cups (300 g / 10.6 oz) butternut squash, peeled and cubed
• 2 cups (300 g / 10.6 oz) sweet potatoes, peeled and cubed
• 2 cups (300 g / 10.6 oz) Brussels sprouts, halved or quartered if large
• 3 tbsps olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• ½ cup (120 ml / 4 fl oz) cranberry sauce (homemade or canned)
• 2 tbsps maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp orange zest
• ½ cup (50 g / 1.8 oz) pecans, toasted
• ¼ cup (30 g / 1 oz) dried cranberries
• ¼ cup (30 g / 1 oz) crumbled feta cheese (optional)
• 2 cups fresh baby spinach or arugula (optional, for serving)