Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese

Introduction

This cranberry-glazed roasted vegetable salad with goat cheese is the best roasted veggie salad for a vibrant, flavorful meal. The sweet-tart cranberry glaze perfectly complements the savory roasted vegetables and creamy goat cheese. For another festive dish featuring cranberries, try the Turkey Cranberry Pinwheels Recipe. This hearty salad is ideal for holiday gatherings or a nutritious weeknight dinner.

Ingredients

This vibrant Cranberry Glazed Roasted Vegetable Salad combines sweet roasted root vegetables with a tangy cranberry glaze, creamy goat cheese, and crunchy pecans for a perfect balance of flavors and textures.

• 2 cups butternut squash, cubed
• 2 cups brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme
• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 4 oz goat cheese, crumbled
• 1/2 cup dried cranberries for garnish
• 1 tablespoon fresh parsley, chopped (optional)
• 1/2 cup toasted pecans (optional)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Cranberry Glazed Roasted Vegetable Salad is about 20% faster than similar recipes thanks to efficient prep and roasting steps.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Preheat your oven to 400°F (200°C). Chop 2 cups of butternut squash, 1 large sweet potato, and 1 red onion into 1-inch cubes. Cut 1 bell pepper into thick strips. Uniform pieces ensure even roasting.

Step 2 — Season the Vegetables

Place the chopped vegetables in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of black pepper. Toss thoroughly until all pieces are evenly coated.

Step 3 — Roast the Vegetables

Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, or until tender and lightly browned at the edges. Stir halfway through for even cooking.

Step 4 — Make the Cranberry Glaze

While the vegetables roast, combine ½ cup cranberry sauce, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, and 1 minced garlic clove in a small saucepan. Simmer over medium heat for 5 minutes, stirring until smooth.

Step 5 — Glaze the Roasted Vegetables

Remove the roasted vegetables from the oven. Drizzle half of the warm cranberry glaze over the vegetables and toss gently to coat. Return to the oven for 5 more minutes to let the glaze caramelize slightly.

Step 6 — Assemble the Salad Base

Place 4 cups of mixed greens or baby spinach in a large salad bowl. Add the glazed roasted vegetables while still warm. The heat will slightly wilt the greens, enhancing flavor and texture.

Step 7 — Add Toppings and Remaining Glaze

Sprinkle ¼ cup of crumbled goat cheese or feta and 2 tablespoons of toasted pecans over the salad. Drizzle the remaining cranberry glaze as a dressing. For extra freshness, add a handful of pomegranate arils.

Step 8 — Toss and Serve

Gently toss the Cranberry Glazed Roasted Vegetable Salad to distribute the glaze, cheese, and nuts. Serve immediately while the vegetables are warm and the greens are crisp-tender.

Nutritional Information

Calories	215
Protein	5g
Carbohydrates	32g
Fat	9g
Fiber	6g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Swap — Replace roasted vegetables with chickpeas or lentils for a plant-based protein boost that still pairs well with the cranberry glaze.
• Lower-Carb Option — Use cauliflower and broccoli instead of root vegetables like sweet potatoes or carrots to reduce the carbohydrate content.
• Dairy-Free Version — Skip any cheese toppings and use a tahini-based dressing instead of yogurt or cream-based glazes.
• Gluten-Free Adaptation — Ensure all glaze ingredients like soy sauce are replaced with tamari or coconut aminos to keep this Cranberry Glazed Roasted Vegetable Salad gluten-free.
• Low-Sodium Variation — Use low-sodium vegetable broth and fresh herbs instead of salt to season the vegetables while maintaining flavor.
• Oil Reduction — Roast vegetables with a light spray of avocado oil or use an air fryer to achieve crispiness with less fat.
• Sweetener Alternative — Substitute maple syrup in the glaze with a sugar-free option like monk fruit sweetener for a lower glycemic impact.
• Nut-Free Option — Replace any nut toppings with roasted sunflower or pumpkin seeds for crunch without allergens.

Serving Suggestions

• Pair this Cranberry Glazed Roasted Vegetable Salad with roasted turkey or baked ham for a festive holiday meal
• Serve alongside grilled chicken or salmon for a complete weeknight dinner
• Perfect for Thanksgiving, Christmas dinners, or autumn potlucks
• Excellent as a standalone vegetarian main course for lunch
• Bring to picnics and gatherings – it travels well and serves at room temperature
• Layer over mixed greens for added texture and presentation
• Garnish with toasted pecans or walnuts and fresh herbs before serving

This Cranberry Glazed Roasted Vegetable Salad shines brightest when served on a large platter to showcase the colorful roasted vegetables and glossy cranberry glaze. The sweet-tart flavors make it particularly well-suited for fall and winter celebrations, though it’s versatile enough for any season.

Common Mistakes to Avoid

• Mistake: Overcrowding the baking sheet. Fix: Use two sheets or roast in batches to ensure vegetables caramelize instead of steam.
• Mistake: Applying the cranberry glaze too early. Fix: Brush it on during the last 10-15 minutes of roasting to prevent burning the sugars.
• Mistake: Cutting vegetables unevenly. Fix: Aim for uniform 1-inch pieces so everything cooks at the same rate.
• Mistake: Skipping the preheating step for your sheet pan. Fix: A hot pan jumpstarts the browning process for better texture.
• Mistake: Using watery fresh cranberries in the glaze. Fix: Opt for jellied cranberry sauce or reduce fresh berries longer for a thicker coating.
• Mistake: Not seasoning the vegetables before roasting. Fix: Toss them generously with oil, salt, and pepper to build foundational flavor.
• Mistake: Serving the salad immediately from the oven. Fix: Let it rest 5 minutes so the glazed roasted vegetables absorb dressing flavors.
• Mistake: Choosing low-starch vegetables that don’t roast well. Fix: Focus on roots like carrots and squash which hold their shape and sweeten when roasted.

Storing Tips

• Fridge: Store your Cranberry Glazed Roasted Vegetable Salad in an airtight container for up to 4 days. Ensure it cools to room temperature before refrigerating.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Note that the texture of the vegetables may soften slightly upon thawing.
• Reheat: Reheat in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C), or warm gently in a skillet. For best results, avoid microwaving to maintain texture.

Always use shallow containers to promote rapid, even cooling and prevent bacterial growth. Discard any Cranberry Glazed Roasted Vegetable Salad left at room temperature for more than 2 hours.

Conclusion

This Cranberry Glazed Roasted Vegetable Salad is a vibrant, flavorful dish perfect for any season. If you love cranberries, try our Cranberry Salsa Recipe or The BEST Cranberry Sauce Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make the Cranberry Glazed Roasted Vegetable Salad ahead of time?

Yes, you can roast the vegetables and prepare the cranberry glaze separately up to a day in advance. Store them in airtight containers in the refrigerator and assemble the salad just before serving to maintain the best texture and freshness for your Cranberry Glazed Roasted Vegetable Salad.

What vegetables work best in this salad?

Root vegetables like carrots, sweet potatoes, and parsnips roast beautifully and hold the cranberry glaze well. You can also include Brussels sprouts, red onions, or butternut squash. Choose a mix of colors and textures for a vibrant Cranberry Glazed Roasted Vegetable Salad.

Can I use dried cranberries instead of cranberry sauce for the glaze?

For the best results, use cranberry sauce or jam to create a smooth, pourable glaze. If using dried cranberries, simmer them with a little water and orange juice until soft, then blend into a paste. This will ensure your Cranberry Glazed Roasted Vegetable Salad has the right consistency and flavor.