Go Back
–+ servings

Cranberry-Glazed Vegetable Salad

Discover a delightful Cranberry-Glazed Roasted Vegetable Salad with butternut squash, Brussels sprouts, and sweet potatoes. Perfect for fall, holidays, and anytime you crave a sweet and savory side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cinnamon (optional)
  • 0.5 cup cranberry sauce (homemade or store-bought)
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup or honey
  • 0.5 cup dried cranberries
  • 0.5 cup crumbled goat cheese
  • 0.5 cup chopped pecans or walnuts (optional)
  • 2 cups mixed greens (optional, for serving)

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small saucepan

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and cinnamon if using.
  3. Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. While the vegetables are roasting, prepare the cranberry glaze by whisking together cranberry sauce, balsamic vinegar, and maple syrup in a small saucepan over medium heat. Simmer for 3-5 minutes until thickened.
  5. Transfer the roasted vegetables to a serving platter or bowl, drizzle the cranberry glaze over, and sprinkle with dried cranberries, goat cheese, and nuts if using. Serve warm or at room temperature, with mixed greens if desired.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 150IUVitamin C: 80mgCalcium: 8mgIron: 10mg

Notes

This salad is perfect for meal prep; it tastes even better after the flavors have melded together overnight in the fridge.
Tried this recipe?Let us know how it was!