Colorful Cranberry-Glazed Autumn Veggie Salad Recipe

Autumn’s golden embrace brings a delightful roasted butternut squash salad that captures the season’s warmth.

This cranberry-glazed recipe blends savory and sweet flavors in a stunning medley of vegetables.

Roasted brussels sprouts and sweet potatoes create a colorful canvas of rustic comfort.

Each bite delivers a harmonious balance of caramelized edges and tender textures.

The tangy cranberry glaze adds a bright, unexpected twist to this hearty dish.

Crisp fall ingredients mingle with aromatic herbs and a subtle hint of warmth.

Serve this vibrant salad as a show-stopping side that celebrates the best of seasonal produce.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 210 kcal

Servings: 6

Ingredients for Cranberry-Glazed Roasted Veggie Salad

• Butternut Squash: Sweet autumn vegetable that roasts beautifully and provides creamy, rich texture with subtle nutty undertones.
• Sweet Potato: Adds vibrant color and natural sweetness, creating delightful caramelized edges when roasted.
• Brussels Sprouts: Compact cabbage-like vegetable that develops crispy exterior and tender interior during roasting.
• Olive Oil: Helps vegetables achieve golden-brown color and prevents sticking to baking sheet.
• Cinnamon: Warm spice that enhances natural sweetness of roasted vegetables.
• Salt: Balances flavors and helps vegetables brown evenly.
• Black Pepper: Adds subtle heat and depth to roasted vegetable medley.

• Fresh Cranberries: Tart berries that create vibrant, glossy sauce with complex flavor profile.
• Maple Syrup: Natural sweetener that complements cranberries' tartness and adds rich depth.
• Balsamic Vinegar: Provides tangy undertone and helps break down cranberries during cooking.

• Feta Cheese: Creamy, salty cheese that adds tangy contrast to sweet roasted vegetables.
• Chopped Nuts: Introduces delightful crunch and nutty dimension to the salad.

Tools for Tossing Cranberry-Glazed Butternut, Brussels & Sweet Potatoes

• Baking sheet: Large, flat pan for roasting vegetables evenly.
• Small saucepan: Perfect for cooking cranberry glaze on stovetop.
• Large mixing bowl: Needed for tossing roasted vegetables with glaze.
• Cutting board: Essential for preparing and chopping vegetables.
• Sharp knife: Helps chop vegetables and nuts quickly and safely.
• Wooden spoon or spatula: Useful for stirring cranberry glaze and tossing vegetables.
• Measuring spoons: Helps accurately measure salt, pepper, and spices.

Roast and Build the Ultimate Cranberry-Glazed Winter Salad

• Warm Up the Oven

Fire up your oven to a toasty 400 degrees, creating the perfect roasting environment for a flavor-packed veggie adventure.

• Prep and Season Veggies

Chop butternut squash, sweet potatoes, and Brussels sprouts into gorgeous bite-sized pieces. Shower them with olive oil, sprinkle some cinnamon, and add a pinch of salt and pepper. Spread these beauties across a baking sheet in a single, gorgeous layer.

• Roast to Perfection

Slide the baking sheet into the oven and let the vegetables transform. After about 25-30 minutes, they’ll emerge golden and tender – give them a gentle stir midway through their roasting journey.

• Create Cranberry

While veggies are roasting, craft a luscious cranberry glaze. Combine fresh cranberries, maple syrup, and balsamic vinegar in a saucepan. Cook until cranberries burst and the mixture becomes deliciously syrupy.

• Bring It All Together

Transfer your roasted vegetables to a beautiful serving bowl. Drizzle the cranberry glaze over top, creating a stunning color cascade. Sprinkle with crumbled feta and chopped nuts for an extra flavor explosion.

• Serve and Celebrate

Enjoy this vibrant dish warm or at room temperature – perfect for fancy dinners or a quick, nutritious meal that’ll make taste buds dance.

Tips to Balance Flavors in This Roasted Veggie Salad

• Use parchment paper on your baking sheet to prevent vegetable sticking and ensure perfectly caramelized edges without burning.
• Roast vegetables and prepare cranberry glaze in advance, storing separately in airtight containers for up to 3 days to streamline meal planning.
• Swap feta cheese with dairy-free alternatives like nutritional yeast or vegan cheese crumbles for a plant-based version of the salad.
• Experiment with different nuts like pecans, almonds, or pistachios to add unique crunch and enhance the overall taste profile of the dish.
• Add a sprinkle of turmeric or fresh thyme during roasting to boost the recipe's anti-inflammatory and immune-supporting properties.

Serve Cranberry Roasted Salad for Holidays or Potlucks

• Festive Feast Centerpiece: Showcase this vibrant salad as a show-stopping side dish during holiday gatherings, letting its golden-roasted vegetables and glossy cranberry glaze become the star of the table.
• Cozy Lunch Companion: Pair the salad with a warm slice of rustic bread or quinoa for a complete, nourishing meal that delivers both comfort and nutrition in every delightful bite.
• Gourmet Meal Enhancer: Elevate elegant dinner parties by serving this dish alongside roasted chicken, grilled salmon, or as part of a sophisticated vegetarian spread that impresses guests with its complex flavors.
• Make-Ahead: Prepare the roasted vegetables and cranberry glaze in advance, storing them separately in the refrigerator, then quickly assemble and warm the salad just before serving for stress-free entertaining.

Store This Salad for Reheating or Chilled Enjoyment

• Store the roasted vegetable salad in an airtight container in the refrigerator for up to 4 days. Keep the cranberry glaze separately to maintain the vegetables' crispy texture and prevent sogginess.
• Warm the salad gently in a preheated oven at 350F for 10-15 minutes to restore the crisp edges and revive the flavors. Avoid microwave heating to prevent mushy vegetables.
• Roast vegetables and prepare cranberry glaze 1-2 days before serving. This approach saves time and allows flavors to develop more deeply, making meal planning easier.
• While best fresh, you can freeze roasted vegetables without the glaze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven, adding fresh cranberry glaze before serving for maximum flavor impact.

FAQs

• Can I use frozen cranberries for the glaze?

Yes, frozen cranberries work perfectly. Just thaw them slightly before cooking, and they’ll create the same delicious glaze as fresh cranberries.

• Is there a dairy-free alternative to feta cheese?

You can replace feta with dairy-free options like nutritional yeast, toasted pumpkin seeds, or vegan cheese crumbles to maintain a similar texture and flavor profile.

• How can I make this recipe more protein-rich?

Add roasted chickpeas, quinoa, or grilled chicken to boost protein content. These additions will transform the salad into a more substantial meal.

• What if my vegetables don't caramelize properly?

Ensure vegetables are cut into similar sizes, spread out in a single layer, and don’t overcrowd the baking sheet. High heat and enough space help achieve perfect caramelization.

Vibrant Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, And Sweet Potato Salad

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4.5 from 17 reviews

• Total Time: 45 minutes
• Yield: 7 1x

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Description

Cranberry-glazed roasted butternut squash, Brussels sprouts, and sweet potato salad creates a festive harmony of seasonal flavors. Harvest-inspired ingredients blend perfectly for a delightful side dish packed with colorful nutrition.

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Ingredients

Scale 1x2x3x

• 2 cups (300 g / 10.6 oz) butternut squash, peeled and cubed
• 2 cups (300 g / 10.6 oz) sweet potatoes, peeled and cubed
• 2 cups (300 g / 10.6 oz) Brussels sprouts, halved or quartered if large
• 3 tbsps olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• ½ cup (120 ml / 4 fl oz) cranberry sauce (homemade or canned)
• 2 tbsps maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp orange zest
• ½ cup (50 g / 1.8 oz) pecans, toasted
• ¼ cup (30 g / 1 oz) dried cranberries
• ¼ cup (30 g / 1 oz) crumbled feta cheese (optional)
• 2 cups fresh baby spinach or arugula (optional, for serving)

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Instructions

1. Oven Preparation: Preheat the oven to 400F (200C), creating an optimal roasting environment for the vegetable medley.
2. Vegetable Arrangement: Spread butternut squash, sweet potatoes, and Brussels sprouts on a large baking sheet, ensuring maximum surface exposure for even roasting.
3. Seasoning Technique: Drizzle vegetables with olive oil, sprinkle cinnamon, salt, and pepper, then thoroughly toss to achieve a uniform, flavorful coating.
4. Roasting Process: Arrange vegetables in a single layer and roast for 25-30 minutes, rotating midway to ensure golden-brown edges and tender interiors.
5. Cranberry Glaze Creation: In a saucepan, combine cranberries, maple syrup, and balsamic vinegar, simmering over medium heat until the mixture reduces to a luscious, syrupy consistency.
6. Final Assembly: Transfer roasted vegetables to a mixing bowl, pour the vibrant cranberry glaze over the warm vegetables, and gently fold to coat evenly.
7. Garnish and Serve: Sprinkle crumbled feta cheese and chopped nuts over the dish, creating a textural contrast. Serve warm or at room temperature as a sophisticated side or standalone meal.

Notes

• Optimize Roasting Technique: Ensure vegetables are cut into uniform sizes to guarantee even cooking and perfect caramelization.
• Manage Moisture Control: Pat vegetables dry before roasting to prevent steaming and achieve crispy, golden-brown edges.
• Balance Glaze Consistency: Monitor cranberry sauce while simmering, stirring frequently to prevent burning and create a smooth, glossy reduction.
• Enhance Dietary Adaptability: Swap feta with nutritional yeast for vegan version or use alternative nuts for different flavor profiles and allergy considerations.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks.
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 210
• Sugar: 12 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 4 g
• Cholesterol: 5 mg