Cranberry Glazed Roasted Vegetable Salad Recipe

Introduction

This Perfect Cranberry Glazed Roast Veggie Salad brings sweet and savory flavors together in one vibrant dish. Roasted root vegetables are coated in a tangy cranberry glaze, creating a beautiful side or light main course. For other holiday-worthy sides, try the Crock Pot Stuffing Recipe or the Orange Creamsicle Cake Recipe to complete your festive meal.

Ingredients

This vibrant salad combines sweet roasted vegetables with a tangy cranberry glaze, creating a beautiful medley of textures from tender squash to crisp Brussels sprouts and creamy goat cheese.

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 10 oz butternut squash, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)
• 1 cup toasted pecans (optional, for garnish)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Cranberry Glazed Roasted Vegetable Salad is about 20% faster than similar recipes thanks to streamlined prep and roasting steps.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash and chop 2 large sweet potatoes, 3 carrots, and 1 red onion into 1-inch chunks. Cut 1 head of broccoli into florets and slice 1 bell pepper into strips. Uniform pieces ensure even roasting.

Step 2 — Season and Toss

Place all vegetables in a large bowl. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Toss thoroughly until evenly coated.

Step 3 — Roast the Vegetables

Spread vegetables in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway, until tender and lightly browned at the edges.

Step 4 — Make the Cranberry Glaze

While vegetables roast, combine ½ cup cranberry sauce, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard in a small saucepan. Simmer over medium heat for 5 minutes, stirring until smooth.

Step 5 — Glaze the Roasted Vegetables

Remove vegetables from the oven and drizzle half of the cranberry glaze over them. Gently toss to coat. Return to the oven for 5 more minutes to let the glaze caramelize slightly.

Step 6 — Assemble the Salad Base

Arrange 4 cups of mixed greens or baby spinach in a large serving bowl. Add the glazed roasted vegetables while still warm to slightly wilt the greens for added texture.

Step 7 — Add Toppings and Remaining Glaze

Sprinkle with ¼ cup toasted pecans and 2 tablespoons crumbled feta or goat cheese. Drizzle the remaining cranberry glaze over the top just before serving.

Step 8 — Toss and Serve

Gently toss the Cranberry Glazed Roasted Vegetable Salad to distribute dressing and toppings. Serve immediately while the vegetables are warm and the greens are fresh.

Nutritional Information

Calories	245
Protein	6g
Carbohydrates	38g
Fat	9g
Fiber	7g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chickpeas instead of butternut squash — Adds plant-based protein while maintaining hearty texture
• Cauliflower instead of sweet potatoes — Lowers carbohydrate content while absorbing the cranberry glaze beautifully
• Nutritional yeast instead of feta cheese — Creates dairy-free savory flavor with cheesy notes
• Tamari instead of soy sauce — Makes this Cranberry Glazed Roasted Vegetable Salad completely gluten-free
• Fresh herbs instead of added salt — Reduces sodium while boosting aromatic complexity
• Quinoa instead of farro — Provides complete protein and works well with the sweet-tart cranberry glaze
• Avocado oil instead of olive oil — Higher smoke point for better roasting and neutral flavor profile
• Maple syrup reduction in the glaze — Lower glycemic alternative that complements the cranberry tang

Serving Suggestions

• Pair this Cranberry Glazed Roasted Vegetable Salad with roasted turkey or baked ham for a festive holiday meal.
• Serve alongside grilled chicken or salmon for a complete and colorful weeknight dinner.
• Bring this Cranberry Glazed Roasted Vegetable Salad to potlucks or holiday gatherings—it travels well and always impresses.
• Top with crumbled goat cheese, feta, or toasted pecans for added texture and flavor.
• For a light lunch, serve the salad over a bed of fresh spinach or arugula.
• Present the Cranberry Glazed Roasted Vegetable Salad in a shallow serving bowl to showcase the vibrant colors and glossy glaze.

This versatile Cranberry Glazed Roasted Vegetable Salad complements both casual and celebratory meals, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using fresh cranberries instead of sauce/jelly for the glaze. Fix: Opt for cranberry sauce or jelly which provides the right consistency and sweetness for glazing.
• Mistake: Overcrowding the baking sheet with vegetables. Fix: Spread vegetables in a single layer to ensure they roast and caramelize properly instead of steaming.
• Mistake: Applying the cranberry glaze too early in the roasting process. Fix: Brush the glaze during the last 10–15 minutes to prevent burning and achieve a shiny finish.
• Mistake: Cutting vegetables into uneven sizes. Fix: Chop vegetables uniformly so they cook at the same rate and have a consistent texture.
• Mistake: Skipping the step of tossing vegetables in oil before roasting. Fix: Lightly coat vegetables with oil to help them crisp up and prevent sticking.
• Mistake: Roasting at too low a temperature. Fix: Use a high heat (400–425°F) to develop caramelization and enhance the flavor of your Cranberry Glazed Roasted Vegetable Salad.
• Mistake: Not balancing the glaze’s sweetness with acidity. Fix: Add a splash of citrus juice or vinegar to the cranberry glaze to brighten the overall flavor profile.
• Mistake: Serving the salad immediately after assembling. Fix: Let the roasted vegetables cool slightly before mixing to keep greens crisp and prevent wilting.

Storing Tips

• Fridge: Store your Cranberry Glazed Roasted Vegetable Salad in an airtight container in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the salad (without delicate greens if added later) in a freezer-safe container for up to 3 months.
• Reheat: Reheat portions in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C), or warm gently in a skillet.

Always allow the Cranberry Glazed Roasted Vegetable Salad to cool to room temperature before refrigerating or freezing to maintain food safety and texture.

Conclusion

This Cranberry Glazed Roasted Vegetable Salad is a vibrant, flavorful dish perfect for any season. We hope you enjoy making it as much as we do! Try this recipe and share your results in the comments below. For more delicious ideas like our Pomegranate Raspberry Chia Pudding Parfait Recipe, subscribe to our newsletter.

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FAQs

Can I make this Cranberry Glazed Roasted Vegetable Salad ahead of time?

Yes, you can roast the vegetables and prepare the cranberry glaze separately a day in advance. Store them in airtight containers in the refrigerator. Assemble the salad just before serving to keep the vegetables crisp and the flavors fresh.

What vegetables work best in this salad?

Root vegetables like carrots, sweet potatoes, and parsnips roast beautifully and pair well with the sweet-tart cranberry glaze. You can also add Brussels sprouts or red onions for extra flavor and color in your Cranberry Glazed Roasted Vegetable Salad.

Can I use frozen cranberries for the glaze?

Absolutely. Frozen cranberries work perfectly for the glaze. There is no need to thaw them before cooking; simply add them directly to the saucepan. They will break down and create a delicious, vibrant glaze for your roasted vegetables.