Roasted Veggie Salad with Cranberry Glaze is a delightful dish that celebrates the vibrant flavors of roasted vegetables, paired perfectly with a sweet and tangy cranberry glaze. This salad is not only bursting with color but also packed with nutrients, making it a fantastic choice for a quick lunch, a filling dinner, or even a standout side for your holiday gatherings. The combination of caramelized butternut squash, crunchy Brussels sprouts, and sweet potatoes gives each bite a warm, comforting taste, while the cranberry sauce adds a lovely twist that elevates this salad from ordinary to extraordinary.

What You’ll Need for Roasted Veggie Salad with Cranberry Glaze

To bring this colorful salad to life, here’s what you’ll need:

2 cups butternut squash, peeled and cubed (about 300g)
2 cups Brussels sprouts, trimmed and halved (about 300g)
1 medium sweet potato, peeled and cubed (about 200g)
2 tablespoons olive oil (30ml)
½ teaspoon garlic powder (2g)
½ teaspoon smoked paprika (2g)
½ teaspoon salt (2g)
¼ teaspoon black pepper (1g)
¾ cup cranberry sauce (185g)
1 tablespoon Dijon mustard (15g)
1 tablespoon apple cider vinegar (15ml)
1 tablespoon maple syrup (15ml)
Pinch of salt
3 cups baby spinach or mixed greens (about 90g)
¼ cup roasted pumpkin seeds (pepitas), walnuts, or pecans (about 30g)
Optional: ¼ cup crumbled feta or goat cheese (about 40g)

Step-by-Step Roasted Veggie Salad Recipe

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare your vegetables by peeling and chopping the butternut squash, sweet potato, and Brussels sprouts. Toss all the veggies with olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Spread them evenly onto the prepared baking sheet.
Roast the vegetables in the preheated oven for about 30–35 minutes, flipping them halfway through until they are golden brown and tender.
While the veggies are roasting, prepare the cranberry glaze. In a saucepan, combine the cranberry sauce, Dijon mustard, apple cider vinegar, maple syrup, and a pinch of salt. Warm on low heat, stirring until smooth and heated through.
Once the vegetables are done roasting, layer the baby spinach or mixed greens in a serving bowl. Top with the warm roasted veggies and drizzle generously with the cranberry glaze.
Finish with a sprinkle of pumpkin seeds or your choice of nuts and optional cheese. Serve warm or at room temperature for a delightful experience.

How to Serve Roasted Veggie Salad with Cranberry Glaze

Serving this salad can be as simple or as creative as you like. For the best presentation, layer the greens first, then artfully arrange the roasted veggies on top. Drizzle the warm cranberry glaze right before serving to keep everything fresh and vibrant.

This salad pairs wonderfully with grilled chicken or fish for a heartier meal, or enjoy it on its own for a light lunch. Don’t forget to invite guests to customize their servings with toppings like extra nuts, seeds, or crumbled cheese for added texture and flavor!

Expert Tips for Roasted Veggie Salad with Cranberry Glaze

Roast Alternatives: Feel free to switch up the vegetables based on what you have at home. Carrots, beets, and cauliflower make excellent substitutions!
Make It Ahead: You can roast the veggies in advance and store them in the refrigerator for up to three days. Just reheat them slightly before serving.
Vegan Option: To make this salad vegan-friendly, simply omit the optional cheese or substitute it with a vegan alternative.

Roasted Veggie Salad with Cranberry Glaze FAQs

Can I use frozen vegetables instead of fresh?
Using frozen vegetables is convenient, but they may not caramelize as well as fresh ones. If you do use frozen veggies, adjust the roasting time, cooking them just until heated through.

How long can I store leftovers?
Leftover roasted veggies can be stored in an airtight container in the fridge for up to three days. The salad can be enjoyed cold or gently reheated!

What other dressings work well with this salad?
If you prefer a different flavor, a simple balsamic vinaigrette or a lemon-tahini dressing would be delicious as well!

Give this Roasted Veggie Salad with Cranberry Glaze a try, and add a burst of flavor and nutrition to your meal! You’ll love how simple it is to make, yet so impressive to serve. Enjoy the delicious blend of flavors!

Print Recipe

Roasted Veggie Salad with Cranberry Glaze

A delightful salad that combines roasted vegetables with a sweet and tangy cranberry glaze, offering both vibrant flavors and a nutritious meal option.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Lunch, Salad

Cuisine: American, Vegetarian

Keyword: Cranberry Glaze, Fall Recipe, Healthy Salad, Roasted Veggie Salad, Vegetable Salad

Servings: 4 servings

Calories: 250kcal

Ingredients

Roasted Vegetables

2 cups butternut squash, peeled and cubed (about 300g)
2 cups Brussels sprouts, trimmed and halved (about 300g)
1 medium sweet potato, peeled and cubed (about 200g)
2 tablespoons olive oil (30ml)
½ teaspoon garlic powder (2g)
½ teaspoon smoked paprika (2g)
½ teaspoon salt (2g)
¼ teaspoon black pepper (1g)

Cranberry Glaze

¾ cup cranberry sauce (185g)
1 tablespoon Dijon mustard (15g)
1 tablespoon apple cider vinegar (15ml)
1 tablespoon maple syrup (15ml)
1 pinch salt

Salad Assembly

3 cups baby spinach or mixed greens (about 90g)
¼ cup roasted pumpkin seeds (pepitas), walnuts, or pecans (about 30g)
¼ cup crumbled feta or goat cheese (optional, about 40g) Omit for vegan option.

Instructions

Preparation

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare your vegetables by peeling and chopping the butternut squash, sweet potato, and Brussels sprouts.
Toss all the veggies with olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl.
Spread them evenly onto the prepared baking sheet.

Roasting

Roast the vegetables in the preheated oven for about 30–35 minutes, flipping them halfway through until they are golden brown and tender.