Description
This cranberry-glazed roasted vegetable salad is a vibrant, flavor-packed dish designed to support an anti-inflammatory diet, gut health, and overall wellness. Featuring caramelized butternut squash, sweet potatoes, crispy Brussels sprouts, creamy goat cheese, crunchy walnuts, and a tangy homemade cranberry glaze, this recipe delivers the perfect balance of sweet, savory, and tart.
It’s naturally gluten-free, vegetarian, and rich in antioxidants, omega-3s, fiber, and phytonutrients—making it ideal for anyone following a clean eating, Mediterranean, or plant-forward lifestyle.
Ingredients
Roasted Vegetables
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2 cups butternut squash, peeled & cubed
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2 cups sweet potatoes, peeled & cubed
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2 cups Brussels sprouts, halved
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3 tbsp extra-virgin olive oil
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1 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 ground cinnamon (optional, anti-inflammatory boost)
Cranberry Glaze
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1 cup fresh or frozen cranberries
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2 tbsp raw honey or pure maple syrup
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1 tbsp balsamic vinegar
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1 tsp orange zest
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¼ cup water
Salad Add-Ins
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½ cup goat cheese, crumbled
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¼ cup dried cranberries (unsweetened if possible)
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½ cup walnuts or pecans, toasted
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¼ cup pumpkin seeds (pepitas)
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½ small red onion, thinly sliced
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2 cups fresh arugula or mixed greens
Instructions
1. Roast the Vegetables
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Preheat oven to 425°F (220°C).
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Toss squash, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, paprika, and cinnamon.
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Spread evenly on a lined baking sheet.
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Roast for 30–35 minutes, flipping halfway, until golden and caramelized.
2. Make the Cranberry Glaze
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In a saucepan over medium heat, combine cranberries, honey, balsamic vinegar, orange zest, and water.
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Simmer for 10–12 minutes, stirring occasionally, until thick and glossy.
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Lightly mash cranberries for a rustic glaze. Remove from heat.
3. Assemble the Salad
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Spread arugula on a large serving platter or bowl.
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Add roasted vegetables while warm.
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Drizzle generously with cranberry glaze.
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Top with goat cheese, walnuts, dried cranberries, pumpkin seeds, and red onion.
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Finish with a drizzle of olive oil or lemon juice if desired.
Serving Suggestions
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Serve warm as a nutrient-dense main course
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Pair with grilled salmon, chicken, or lentils for added protein
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Perfect for holiday meals, meal prep, or healthy weeknight dinners
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Excellent as a Thanksgiving or Christmas vegetarian side dish
Variations & Substitutions
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Vegan: Replace goat cheese with cashew cheese or tahini drizzle
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Keto-Friendly: Swap sweet potatoes for roasted cauliflower
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Dairy-Free: Use almond-based cheese alternatives
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Low-Sugar: Skip dried cranberries and use stevia-sweetened glaze
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Extra Protein: Add quinoa, chickpeas, or grilled tofu
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Spicy Twist: Add chili flakes or harissa to the glaze
Nutrition Information (Per Serving – Approx.)
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Calories: 360
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Protein: 9g
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Healthy Fats: 18g
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Carbohydrates: 38g
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Fiber: 8g
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Sugar: 14g (naturally occurring)
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Omega-3s: High
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Antioxidants: Very High
Key Health Benefits:
✔ Reduces inflammation
✔ Supports gut microbiome
✔ Balances blood sugar
✔ Promotes heart health
✔ Rich in vitamin A, C, K & magnesium
Frequently Asked Questions
Is this salad anti-inflammatory?
Yes—ingredients like olive oil, cranberries, Brussels sprouts, walnuts, and sweet potatoes are scientifically linked to reduced inflammation.
Can I meal prep this recipe?
Absolutely. Store roasted vegetables and glaze separately for up to 4 days.
Is this good for weight loss?
Yes. It’s high in fiber, healthy fats, and nutrient density—ideal for sustainable weight management.
Is this recipe gluten-free?
100% naturally gluten-free.
Final Thoughts
This cranberry-glazed roasted vegetable salad is more than just a recipe—it’s a functional food powerhouse. Whether you’re focused on anti-inflammatory eating, gut health optimization, or clean, whole-food nutrition, this dish delivers exceptional flavor with real health benefits.
It’s elegant enough for entertaining, simple enough for meal prep, and nourishing enough to become a weekly staple. 🌿✨
