Looking for a salad that’s as stunning as it is satisfying? This vibrant roasted vegetable salad is a fall-inspired masterpiece. It combines caramelized butternut squash, crispy Brussels sprouts, and sweet potatoes, all drizzled with a tangy-sweet cranberry glaze and topped with creamy goat cheese and dried cranberries. It’s warm, cozy, colorful, and bursting with seasonal flavor.
Perfect for holidays, potlucks, or just a comforting weeknight side, this salad proves that healthy eating can still be decadent and festive.
🌟 Why You’ll Love This Salad
✓ Flavor Balance: Earthy roasted veggies meet tangy goat cheese and a sweet-tart cranberry glaze—it’s the ultimate harmony of flavors.
✓ Colorful & Festive: Packed with autumn colors, this salad is a showstopper for Thanksgiving, Christmas, or any fall gathering.
✓ Nutritious: Loaded with fiber, vitamins, and antioxidants from seasonal vegetables and cranberries.
✓ Versatile: Serve it warm, room temperature, or chilled. Great as a main or side dish.
✓ Crowd-Pleaser: Even veggie skeptics fall in love with this one. It’s hearty, flavorful, and unforgettable.
🥗 Ingredients
For the Roasted Vegetables:
- 1 small butternut squash, peeled and cubed
- 1 lb Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp olive oil
- 1 tsp dried thyme
- Salt & pepper, to taste
For the Cranberry Glaze:
- 1/2 cup cranberry juice
- 1/4 cup dried cranberries
- 2 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
Finishing Touches:
- 4 oz goat cheese, crumbled
- 1/2 cup dried cranberries (for garnish)
- 1 tbsp chopped fresh parsley (optional)
🔪 Instructions
Step 1: Roast the Vegetables
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, Brussels sprouts, and sweet potatoes with olive oil, thyme, salt, and pepper.
- Spread veggies on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway, until caramelized and tender.
Step 2: Make the Cranberry Glaze
- In a small saucepan, combine cranberry juice, dried cranberries, honey/maple syrup, and balsamic vinegar.
- Simmer over medium heat for 8–10 minutes until slightly thickened. Set aside to cool.
Step 3: Assemble the Salad
- Transfer the roasted vegetables to a large serving bowl or platter.
- Drizzle with the cranberry glaze and gently toss to coat.
- Sprinkle with goat cheese, extra cranberries, and parsley if desired.
Step 4: Serve
Serve warm, at room temperature, or chilled—your choice! It pairs beautifully with poultry, grains, or crusty bread.
🥄 Nutrition (Per Serving)
(Estimate based on 6 servings)
- Calories: ~280
- Fat: 13g
- Carbs: 34g
- Protein: 5g
- Fiber: 6g
🍽 How to Serve
- With Roasted Turkey or Chicken: A perfect side for holiday dinners or Sunday roasts.
- Over Quinoa or Farro: Turn it into a nourishing grain bowl.
- With Crusty Bread: Ideal for soaking up that sweet and tangy glaze.
- As a Main Course: Just add chickpeas or grilled tofu for a vegetarian meal.
💡 Tips & Variations
- Make Ahead: Roast veggies and prepare the glaze up to 2 days in advance. Assemble just before serving.
- Swap Cheese: Use feta or blue cheese if you don’t have goat cheese.
- Add Crunch: Top with toasted walnuts, pecans, or pumpkin seeds.
- Sweeten It More: Add a splash of maple syrup to the glaze for a richer sweetness.
- Use Frozen Cranberries: No fresh cranberries? Frozen or dried work just as well!
❓ Frequently Asked Questions
Q: Can I use dried cranberries instead of fresh?
Yes! They work beautifully. Soak them in warm water for 10 minutes if you want them a bit softer.
Q: Can I make the glaze ahead?
Absolutely. Store it in the fridge for up to a week. Reheat gently before using.
Q: Can I make it vegan?
Yes—just use a plant-based cheese or skip it altogether. The salad will still be delicious.
Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days.
Q: Can I switch up the veggies?
Definitely. Try roasted carrots, beets, parsnips, or pumpkin for a twist.
🍁 Conclusion
This Cranberry-Glazed Roasted Vegetable Salad with Goat Cheese is the essence of fall in a bowl—beautiful, balanced, and bursting with flavor. It’s comforting enough for a cozy dinner and impressive enough for a holiday table. Whether you serve it as a side or a main, this dish will become a seasonal favorite you’ll come back to again and again.