Glossy, caramelized vegetables meet a tangy cranberry-orange glaze in this Cranberry-Glazed Roasted Veggie Salad. It’s festive enough for holidays yet simple enough for weeknights—one sheet pan, one quick saucepan, big flavor. Toss the warm veg with a shiny cranberry reduction, finish with toasted nuts (and optional cheese), and serve over peppery greens for color and crunch. This versatile bowl is all about balance—sweet, tart, savory—and it scales beautifully for a crowd.
Why You’ll Love This Cranberry-Glazed Roasted Veggie Salad
- Warm, hearty, and vibrant. Glazed roasted vegetables land with sweet-tart sparkle and gorgeous color.
- Flexible by design. Swap in whatever sturdy veg you’ve got; the glaze pulls the plate together.
- Holiday-worthy but weeknight-simple. One sheet pan, one small pot, big payoff.
- Make-ahead friendly. Roast and reduce in advance; toss right before serving.
- Scales beautifully. Double it for a crowd or halve it for dinner for two.
Ingredients for Cranberry-Glazed Roasted Veggie Salad
Vegetables (choose 4–6):
- Butternut squash or delicata (sweet, roasts caramel-gold)
- Brussels sprouts (nuttiness + frilly edges)
- Carrots or parsnips (earthy sweetness)
- Beets (deep color, earthy bass notes)
- Red onion or shallots (jammy, aromatic)
- Broccoli florets or broccolini (char-prone, delicious)
- Sweet potato (creamy, reliable)
Cranberry component (you’ll use one of these):
- Fresh cranberries (for a bright reduction)
- Canned whole-berry cranberry sauce (fastest shortcut)
- Dried cranberries (for mix-in texture and a vinaigrette variant)
Acid & sweetener (balance is key):
- Apple cider vinegar or balsamic
- Maple syrup or honey (maple is classic with cranberries)
Fat & aromatics:
- Extra-virgin olive oil
- Dijon mustard (emulsifies, adds backbone)
- Garlic, orange zest/juice, thyme, rosemary
Crunch & creamy accents (optional but recommended):
- Toasted pecans, pistachios, or pepitas
- Crumbled goat cheese or feta (optional; skip for dairy-free)
Greens base (optional):
- Arugula, baby kale, or spinach—either as a bed or folded in just before serving
How to Make Cranberry-Glazed Roasted Veggie Salad
- Preheat to 425°F. Line two large sheet pans with parchment.
- Prep veg to uniform sizes. Pat dry if they’re wet—moisture fights browning.
- Season with olive oil, salt, pepper, and a whisper of thyme/rosemary if you like. Toss well.
- Roast by hardness: Roots and squash often need 25–35 minutes; Brussels and broccoli 18–25 minutes. Use separate pans or stagger start times.
- Make the glaze while the veg roast (choose one of the three above).
- Toss hot veg with glaze in a wide bowl so everything gets a thin, shiny coat. You want kiss-coated, not drenched.
- Add finishing touches: Nuts/seeds, optional cheese, and a hit of orange zest.
- Serve: Over greens, folded with warm grains, or straight from the bowl.
Troubleshooting
- Soggy veg? You probably crowded the pan, cut pieces too small, or used too little heat. Spread out and roast hotter.
- Glaze sliding off? The veg might be wet. Toss while they’re hot and dry, and keep the glaze slightly thick.
- Too sweet? Add a splash of cider vinegar or more orange zest.
- Not enough punch? Salt unlocks sparkle. Taste and season at the end.
- Greens wilting? Cool the veg a couple of minutes or plate the veg over the greens without tossing.
Make-Ahead, Storage & Reheating
- Roast ahead: Cook vegetables up to 2 days in advance and refrigerate.
- Glaze ahead: Keep in a jar 3–4 days; warm and thin with a spoon of water if needed.
- Recrisp: Spread cold roasted veg on a hot sheet pan, bake 8–10 minutes at 425°F.
- Toss to serve: Glaze right before serving; add nuts/seeds and any cheeses last for best texture.
Serving Ideas & Menu Pairings
- As a main: Spoon over quinoa with roasted chickpeas and extra glaze on the side.
- As a side: Park it next to roasted chicken or seared salmon; the cranberry sparkle cuts richness.
- Buffet style: Serve warm or room-temperature on a wide platter with crushed pistachios and a shower of orange zest for sparkle.
Frequently Asked Questions
Q1: Can I use dried cranberries if I don’t have fresh?
Yes. Add them as a mix-in for chewy pops and build the glaze from canned whole-berry sauce or make the dried-cranberry vinaigrette above. Taste and nudge the balance with maple and vinegar.
Q2: Should I toss the glaze before or after roasting?
After roasting. Sugar in the glaze can burn during a long roast. If you want a set, candy-apple sheen, brush a little glaze on in the final 3–5 minutes, then finish with the rest off-heat.
Q3: What vegetables work best?
Sturdy fall/winter veg: squash, carrots, parsnips, beets, Brussels sprouts, onions, and broccoli. Tender items like zucchini or tomatoes won’t love the high-heat timing here.
Q4: Can I serve it cold?
Absolutely. It becomes a marinated roasted vegetable salad. Keep greens separate and fold them in right before serving so they stay crisp.
Q5: How do I keep roasted veg from going soggy?
Roast hot (425°F), don’t crowd the pan, and flip once. Reheat on a preheated sheet pan to revive crisp edges.
Conclusion
Shiny, tangy, and wildly flexible, this Cranberry-Glazed Roasted Veggie Salad proves that a single sheet pan and a small saucepan can deliver big, holiday-worthy flavor any night of the week. Roast hot, don’t crowd, and toss with a balanced cranberry glaze for vegetables that land glossy and irresistible. From citrus zest and toasted nuts to optional cheeses and grains, every swap is a chance to make it yours.
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Irresistible Cranberry-Glazed Roasted Veggie Salad
- Total Time: PT55M
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cranberry-Glazed Roasted Veggie Salad is a stunning medley of caramelized root vegetables, earthy greens, and tangy cranberry glaze. It’s a warm, flavorful salad that blends sweet, savory, and tart notes — perfect for fall gatherings, holiday tables, or a vibrant weeknight side.
Ingredients
For the roasted vegetables
- 2 cups peeled ¾-inch butternut squash cubes
- 2 cups Brussels sprouts, halved
- 1½ cups carrots, cut in ¾-inch chunks
- 1½ cups beets, peeled and cubed (or use golden beets to avoid staining)
- 1 large red onion, cut into 8–10 wedges
- 3 Tbsp extra-virgin olive oil
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ½ tsp chopped fresh thyme (optional)
- Pinch rosemary (optional)
For the cranberry glaze (choose one approach):
Fresh Cranberry Reduction
- 1 cup fresh cranberries
- 3 Tbsp maple syrup
- 2 Tbsp apple cider vinegar (plus more to taste)
- 1 tsp Dijon
- 1–2 tsp orange zest + 1–2 Tbsp orange juice
- Pinch kosher salt
OR Canned Cranberry Shortcut
- ¾ cup whole-berry cranberry sauce
- 1½ Tbsp balsamic vinegar
- 1 tsp Dijon
- 1 tsp orange zest + 1 Tbsp orange juice
- 1–2 Tbsp warm water
- Pinch salt
To finish
- ½ cup toasted pecans or pepitas
- ⅓ cup crumbled goat cheese or feta (optional)
- Extra orange zest
- 2–3 cups baby arugula or baby kale (optional, for serving)
Instructions
- Heat the oven to 425°F—line two large rimmed baking sheets with parchment.
- Prep the vegetables. Aim for uniform pieces. Pat dry if they’re damp.
- Season & spread. Toss veg with olive oil, salt, pepper, and herbs (if using). Spread in roomy single layers.
- Roast. Bake for 20 minutes. Flip everything with a wide spatula and roast 5–15 minutes more until deeply golden with tender centers.
- Make the glaze.
- Fresh reduction: Simmer cranberries, maple, vinegar, and orange juice 6–8 minutes until berries pop. Off heat, whisk in Dijon, zest, and salt. Blend smooth; thin with warm water as needed.
- Shortcut: Warm the cranberry sauce with balsamic, Dijon, zest, and orange juice; thin with warm water to a pourable consistency; season with a pinch of salt.
- Glaze & toss. Tip the hot veg into a large bowl; add enough glaze to thinly coat—start with ⅓–½ cup and add by the tablespoon. Toss until glossy.
- Finish. Add toasted nuts/seeds, optional cheese, and an extra hit of zest. Taste for salt and acid; adjust with pinches of salt or drops of vinegar.
- Serve. On its own, over greens, or with warm grains. Bring extra glaze to the table.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 ½ cups
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg