Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
3. Spread the vegetables on a large baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

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

Step 3: Assemble the Salad

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

Step 4: Serve

1. Garnish with fresh parsley, if desired, and serve warm.