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🍽️ Cranberry-Glazed Roasted Vegetable Salad
Mediterranean-Inspired
🧺 Ingredients (Serves 4–6)
Roasted Vegetables
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2 cups butternut squash, peeled & cubed
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2 cups Brussels sprouts, halved
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1 large sweet potato, peeled & cubed
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3 tbsp extra-virgin olive oil
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½ tsp sea salt
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½ tsp black pepper
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½ tsp smoked paprika
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½ tsp dried thyme or rosemary
Cranberry Glaze
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¼ cup 100% cranberry juice (unsweetened)
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2 tbsp honey or maple syrup
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1 tbsp balsamic vinegar
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1 tsp orange zest
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Pinch of cinnamon (optional)
Salad Add-Ins
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⅓ cup dried cranberries
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½ cup crumbled goat cheese
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¼ cup toasted walnuts or pecans
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Fresh parsley or arugula, chopped
👩🍳 Instructions
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Roast the Vegetables
Preheat oven to 200°C / 400°F.
Toss squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, paprika, and herbs.
Spread on a lined baking tray.
Roast 35–40 minutes, flipping halfway, until caramelized and tender. -
Make the Cranberry Glaze
In a small saucepan, combine cranberry juice, honey, balsamic, orange zest, and cinnamon.
Simmer 8–10 minutes until slightly thick and glossy. Set aside. -
Assemble the Salad
Transfer roasted vegetables to a large bowl.
Drizzle warm cranberry glaze over the vegetables and toss gently. -
Finish
Add dried cranberries, goat cheese, nuts, and fresh herbs.
Toss lightly and serve warm or at room temperature.
🌿 Mediterranean Notes
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Olive oil supports nutrient absorption
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Goat cheese adds creaminess without heaviness
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Cranberries bring natural tart-sweet balance
🍴 Serving Ideas
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As a holiday side dish
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With grilled chicken, turkey, or salmon
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Over quinoa or farro for a complete meal
🔁 Variations
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Vegan: omit goat cheese or use plant-based feta
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Extra protein: add chickpeas or lentils
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Citrus twist: add orange segments
