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Cranberry-Glazed Roasted Vegetable Salad

A vibrant and warm salad featuring caramelized Brussels sprouts, butternut squash, and carrots, enhanced by a luscious cranberry glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 cups Brussels sprouts, halved Adds delightful crunch and tender interiors.
  • 2 cups butternut squash, diced Provides a sweet, melt-in-your-mouth texture.
  • 1 cup carrots, sliced Brings earthy sweetness and vibrant color.
  • 1 whole red onion, chopped Adds a slight pungency that caramelizes well.
  • 3 tablespoons olive oil Elevates flavors and helps roast vegetables.
  • to taste salt and pepper Essential seasonings to enhance flavors.
Additional Ingredients
  • 1/2 cup dried cranberries Adds chewy texture and sweet tartness.
  • 1/4 cup walnuts, chopped (optional) Provides a rich, nutty flavor.
  • 1/4 cup feta cheese, crumbled (optional) Introduces a creamy, salty contrast.
Cranberry Glaze
  • 1/4 cup balsamic vinegar Rich and tangy, it ties the dish together.
  • 1/4 cup cranberry sauce Enhances the flavors with a smooth base.
  • 1 tablespoon honey (optional) Adds sweetness to the glaze.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the Brussels sprouts, butternut squash, carrots, and red onion with olive oil, salt, and pepper.
  4. Spread the vegetables into a single layer on the prepared baking sheet.
Roasting
  1. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Cranberry Glaze
  1. While the vegetables are roasting, whisk together balsamic vinegar, cranberry sauce, and honey in a small bowl.
Assembly
  1. Once the vegetables are roasted, transfer them to a large serving bowl.
  2. Add the dried cranberries and walnuts (if using).
  3. Drizzle the cranberry glaze over the warm vegetables and toss gently to combine.
  4. Top with crumbled feta cheese, if desired, and serve warm or at room temperature.

Notes

Ensure the vegetables are evenly coated with olive oil for uniform roasting. Don’t overcrowd the baking sheet.