Cranberry-Glazed Roasted Vegetable Salad

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🍽️ Cranberry-Glazed Roasted Vegetable Salad

Mediterranean-Inspired

🧺 Ingredients (Serves 4–6)

Roasted Vegetables

• 2 cups butternut squash, peeled & cubed

• 2 cups Brussels sprouts, halved

• 1 large sweet potato, peeled & cubed

• 3 tbsp extra-virgin olive oil

• ½ tsp sea salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp dried thyme or rosemary

Cranberry Glaze

• ¼ cup 100% cranberry juice (unsweetened)

• 2 tbsp honey or maple syrup

• 1 tbsp balsamic vinegar

• 1 tsp orange zest

• Pinch of cinnamon (optional)

Salad Add-Ins

• ⅓ cup dried cranberries

• ½ cup crumbled goat cheese

• ¼ cup toasted walnuts or pecans

• Fresh parsley or arugula, chopped

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👩‍🍳 Instructions

1. Roast the Vegetables
   Preheat oven to 200°C / 400°F.
   Toss squash, Brussels sprouts, and sweet potato with olive oil, salt, pepper, paprika, and herbs.
   Spread on a lined baking tray.
   Roast 35–40 minutes, flipping halfway, until caramelized and tender.

2. Make the Cranberry Glaze
   In a small saucepan, combine cranberry juice, honey, balsamic, orange zest, and cinnamon.
   Simmer 8–10 minutes until slightly thick and glossy. Set aside.

3. Assemble the Salad
   Transfer roasted vegetables to a large bowl.
   Drizzle warm cranberry glaze over the vegetables and toss gently.

4. Finish
   Add dried cranberries, goat cheese, nuts, and fresh herbs.
   Toss lightly and serve warm or at room temperature.

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🌿 Mediterranean Notes

• Olive oil supports nutrient absorption

• Goat cheese adds creaminess without heaviness

• Cranberries bring natural tart-sweet balance

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🍴 Serving Ideas

• As a holiday side dish

• With grilled chicken, turkey, or salmon

• Over quinoa or farro for a complete meal

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🔁 Variations

• Vegan: omit goat cheese or use plant-based feta

• Extra protein: add chickpeas or lentils

• Citrus twist: add orange segments