Go Back

Cranberry-Glazed Roasted Vegetable Salad

A vibrant salad featuring roasted butternut squash, Brussels sprouts, and sweet potatoes, glazed with balsamic and topped with cranberries and goat cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups butternut squash, peeled and cubed Cut into bite-sized pieces for even roasting.
  • 2 cups Brussels sprouts, halved Fresh for best flavor.
  • 2 cups sweet potatoes, peeled and cubed Brings comforting sweetness.
Dressings and Toppings
  • 1 tablespoon olive oil Enhances the flavors of the vegetables.
  • 1/2 cup dried cranberries Provides tart sweetness.
  • 1/2 cup goat cheese, crumbled Adds creaminess and tang.
  • 1/4 cup pecans (optional) For added texture.
  • 1/4 cup balsamic glaze Drizzled at the end for flavor.
  • to taste salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the butternut squash, Brussels sprouts, and sweet potatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Roasting
  1. Spread the vegetables in a single layer on the prepared baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, tossing halfway through.
  3. Remove from oven and let cool slightly.
Assembly
  1. In a large serving bowl, combine the roasted vegetables, dried cranberries, and crumbled goat cheese. If desired, add pecans.
  2. Drizzle with balsamic glaze and toss gently to combine.
Serving
  1. Serve warm or at room temperature.

Notes

Great for holiday gatherings or as a side dish. Add spinach or kale for extra nutrients.