Roasted Vegetable Salad with Cranberry Glaze is a delightful dish that brings together the warmth of roasted vegetables with a sweet and tangy glaze. This salad is not only perfect for autumn and winter gatherings, but it also shines as a healthy weeknight dinner. Packed with nutrients, flavours, and textures, this recipe will become a staple in your meal rotation. Imagine tender butternut squash, crispy Brussels sprouts, and sweet potato all tossed together and drizzled with a luscious cranberry glaze – it’s comfort food at its finest!
Ingredients You’ll Need
To make this delicious Roasted Vegetable Salad with Cranberry Glaze, gather these fresh ingredients:
- 2 cups butternut squash, peeled and cubed (about 300g)
- 2 cups Brussels sprouts, trimmed and halved (about 300g)
- 1 medium sweet potato, peeled and cubed (about 200g)
- 2 tablespoons olive oil (30ml)
- ½ teaspoon garlic powder (2g)
- ½ teaspoon smoked paprika (2g)
- ½ teaspoon salt (2g)
- ¼ teaspoon black pepper (1g)
- ¾ cup cranberry sauce (185g)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon apple cider vinegar (15ml)
- 1 tablespoon maple syrup (15ml)
- Pinch of salt
- 3 cups baby spinach or mixed greens (about 90g)
- ¼ cup roasted pumpkin seeds (pepitas), walnuts, or pecans (about 30g)
- Optional: ¼ cup crumbled feta or goat cheese (about 40g)
Step-by-Step Roasted Vegetable Salad Recipe
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare your vegetables by peeling and chopping the butternut squash, sweet potato, and Brussels sprouts. In a large bowl, toss all the veggies with olive oil, garlic powder, smoked paprika, salt, and black pepper until well coated.
- Spread the seasoned vegetables evenly onto the prepared baking sheet.
- Roast the vegetables in the preheated oven for about 30–35 minutes, flipping them halfway through, until they are golden brown and tender.
- While the veggies are roasting, prepare the cranberry glaze. In a saucepan, combine the cranberry sauce, Dijon mustard, apple cider vinegar, maple syrup, and a pinch of salt. Warm on low heat, stirring until smooth and heated through.
- Once the vegetables are done roasting, layer the baby spinach or mixed greens in a serving bowl. Top with the warm roasted veggies and drizzle generously with the cranberry glaze.
- Finish with a sprinkle of pumpkin seeds or your choice of nuts and optional cheese. Serve warm or at room temperature.
How to Serve Roasted Vegetable Salad
This Roasted Vegetable Salad makes a lovely centrepiece for a light lunch or as a side for dinner. To serve, arrange the spinach or mixed greens at the bottom of a large platter or bowl and pile on the roasted vegetables for a vibrant display. Drizzle with the cranberry glaze just before serving to ensure everything stays warm and inviting. Pair this dish with crusty bread or a simple protein for a complete meal.
Expert Tips for Roasted Vegetable Salad
- Feel free to mix up the vegetables based on what you have in your fridge! Carrots, parsnips, or even cauliflower work wonderfully in this dish.
- For added flavour, try roasting the vegetables with fresh herbs like thyme or rosemary.
- If you’re a fan of crunch, consider adding some toasted sunflower seeds or sunflower sprouts for extra texture.
Roasted Vegetable Salad FAQs
Can I make this salad in advance?
Yes, you can roast the vegetables ahead of time and store them in the fridge. Just add the glaze and greens just before serving to keep everything fresh.
What can I serve this salad with?
This salad pairs beautifully with grilled chicken, fish, or a cheese platter. It’s also great on its own as a filling vegetarian dish.
Can I use frozen vegetables?
While fresh vegetables are recommended for the best texture and flavour, you can use frozen ones if needed. Just be sure to thaw and drain any excess moisture before roasting.
This Roasted Vegetable Salad with Cranberry Glaze is a vibrant and nutritious addition to any meal. I hope you give it a go and enjoy every bite!