Introduction
This Roasted Vegetable Salad with Cranberry Glaze is a vibrant, hearty, and healthy dish that brings together the sweetness of roasted vegetables and the tang of cranberry glaze. Perfect for a fall or winter meal, this salad can be served warm or at room temperature. It’s a wonderful way to celebrate seasonal produce while keeping your meal colorful and flavorful.
Description
Roasted vegetables like carrots, sweet potatoes, and Brussels sprouts are caramelized to perfection, then tossed with a tangy-sweet cranberry glaze that ties everything together. The salad is finished with a sprinkle of nuts and fresh greens for texture and balance — a festive and nourishing dish that looks as good as it tastes.
Ingredients
For the Salad:
1 cup carrots, peeled and chopped
1 cup sweet potatoes, cubed
1 cup Brussels sprouts, halved
1 red bell pepper, chopped
1 small red onion, sliced
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 cups mixed greens or baby spinach
¼ cup toasted pecans or walnuts
¼ cup crumbled feta cheese (optional)
For the Cranberry Glaze:
1 cup fresh or frozen cranberries
2 tbsp honey or maple syrup
2 tbsp balsamic vinegar
1 tbsp orange juice
½ tsp orange zest
Pinch of salt
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Vegetables:
In a large bowl, toss the carrots, sweet potatoes, Brussels sprouts, bell pepper, and red onion with olive oil, salt, and pepper.
Roast:
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
Make the Cranberry Glaze:
In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), balsamic vinegar, orange juice, and zest.
Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove from heat and let it cool slightly.
Assemble the Salad:
In a large bowl or platter, arrange the roasted vegetables over a bed of mixed greens. Drizzle the cranberry glaze on top.
Finish and Serve:
Sprinkle with toasted nuts and feta cheese if desired. Serve warm or at room temperature.
Tips
Use seasonal vegetables — parsnips, beets, or butternut squash also work beautifully.
For a vegan version, skip the feta and use maple syrup instead of honey.
You can make the cranberry glaze ahead of time and refrigerate it for up to 3 days.
Toss the salad just before serving to keep the greens fresh and crisp.
Variations
Grain Boost: Add cooked quinoa, farro, or wild rice to make it a complete meal.
Protein Option: Add roasted chickpeas, grilled chicken, or tofu.
Extra Flavor: Add a drizzle of balsamic reduction or sprinkle of pomegranate seeds for brightness.
Holiday Twist: Add candied pecans and goat cheese for a festive presentation.
Correction (if needed)
If the glaze turns out too thick — whisk in a tablespoon of warm water or orange juice until you reach your desired consistency.
If it’s too tart, add a bit more honey or maple syrup to balance the flavors.
Enjoy! 🍽️
Serve this salad as a stunning side dish or a light main course. It’s perfect for Thanksgiving, Christmas, or any cozy dinner. The balance of sweet, savory, and tangy flavors will leave everyone asking for seconds!
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