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.
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.
Cranberry Glaze
- While the veggies are roasting, prepare the cranberry glaze by combining the cranberry sauce, Dijon mustard, apple cider vinegar, maple syrup, and a pinch of salt in a saucepan.
- Warm on low heat, stirring until smooth and heated through.
Assembly
- 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.
Notes
Roast alternatives include carrots, beets, and cauliflower. You can roast the veggies in advance and store them in the refrigerator for up to three days. For a vegan version, omit the optional cheese or use a vegan alternative.