Cranberry Glazed Roasted Veggie Salad – Healthy Holiday Recipe

Bright, colorful, and bursting with cozy fall flavor — this Cranberry Glazed Roasted Butternut Squash Brussels Sprouts and Sweet Potato Salad is the kind of dish that steals the spotlight at any table. 🧡

It’s everything you want in a seasonal salad: caramelized roasted vegetables, tangy cranberries, a sweet-savory glaze, and crunchy nuts for texture. Perfect for Thanksgiving, Christmas, or any weeknight when you crave a hearty, wholesome side that tastes as good as it looks.

At inasrecipes.com, we love creating salads that double as full meals — satisfying, colorful, and loaded with real ingredients. This one combines oven-roasted butternut squash, sweet potatoes, and Brussels sprouts, all tossed in a glossy cranberry-maple glaze that feels festive yet balanced.

Why You’ll Love This Recipe

Colorful & Nutritious

Every bite is loaded with vitamins A and C, fiber, and antioxidants. The bright colors make it a showstopper on your dinner table.

Sweet-Savory Harmony

Roasted veggies pair beautifully with a tangy-sweet cranberry glaze.

Make-Ahead Friendly

It’s just as delicious served warm, room temp, or chilled — perfect for meal prep or holidays.

Vegan & Gluten-Free Option

Skip the cheese and it’s fully plant-based.

🔗 Love roasted veggie salads? Try our Maple-Roasted Root Vegetable Medley next!

Ingredients You’ll Need

For the Salad

• 2 cups cubed butternut squash (peeled & seeded)
• 2 cups cubed sweet potatoes
• 2 cups halved Brussels sprouts
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ cup chopped pecans or walnuts (toasted)
• ¼ cup dried cranberries
• ¼ cup feta or goat cheese crumbles (optional)

For the Cranberry Glaze

• 1 cup fresh or frozen cranberries
• ¼ cup pure maple syrup (or honey)
• 2 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp olive oil
• ¼ tsp cinnamon
• Pinch of salt

Step-by-Step Instructions

1 – Prep your veggies

1. Preheat oven to 400 °F (200 °C) and line two baking sheets with parchment paper.
2. Toss the butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Arrange in a single layer for even roasting.

2 – Roast until golden

1. Roast for 25–30 minutes, flipping halfway through.
2. Vegetables should be tender, caramelized, and lightly crisp on the edges.

🔗 Want picture-perfect roasted veggies? Read our Ultimate Roasting Guide.

3 – Make the cranberry glaze

1. In a small saucepan, combine cranberries, maple syrup, apple cider vinegar, balsamic vinegar, Dijon mustard, cinnamon, and salt.
2. Simmer over medium heat for 8–10 minutes, stirring until the cranberries burst and the mixture thickens.
3. Remove from heat, whisk in 1 tsp olive oil, and let cool slightly.

4 – Assemble the salad

1. In a large bowl, combine roasted veggies with toasted nuts and dried cranberries.
2. Drizzle with warm cranberry glaze and toss gently to coat.
3. Sprinkle feta or goat cheese over the top before serving.

Tips & Variations

• Add protein: Top with grilled chicken, salmon, or roasted chickpeas.
• Add greens: Toss with baby spinach or arugula for a fresh touch.
• Crunch factor: Swap pecans for pumpkin seeds or almonds.
• Make it dairy-free: Omit the cheese or use vegan feta.
• Extra glaze: Double the cranberry mixture to drizzle over grain bowls later!

🥗 Tip: For meal prep, keep glaze separate until ready to serve to prevent sogginess.

Storage & Make-Ahead

Refrigerate: Store leftovers in a sealed container for up to 4 days.

Make ahead: Roast the veggies and make the glaze up to 2 days ahead. Combine before serving.

Reheat: Warm in a skillet or oven at 350 °F for 10 minutes; drizzle with fresh glaze to revive flavor.

🔗 For another meal-prep-friendly recipe, check out Roasted Sweet Potato Quinoa Bowls.

Frequently Asked Questions

Can I make this salad in advance?

Yes! You can roast the veggies and prepare the glaze ahead of time. Store them separately and assemble when ready to serve. It keeps beautifully for up to four days.

How can I adjust the sweetness of the glaze?

If you prefer a tarter flavor, reduce the maple syrup or add more apple cider vinegar. For a sweeter glaze, increase the maple syrup by 1 tablespoon.

Can I substitute the Brussels sprouts?

Definitely. Try broccoli florets or cauliflower for a similar texture, or green beans for a lighter option. Adjust roasting time accordingly.

Serving Ideas

• Serve warm as a holiday side or main vegetarian dish.
• Add quinoa for extra protein.
• Garnish with pomegranate seeds for color and freshness.

🔗 Pair it with our Garlic Herb Roasted Chicken for a balanced dinner!

Recipe Card

Yield: 6 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

Ingredients

(See full list above)

Instructions

1. Roast veggies with olive oil and seasoning at 400 °F for 30 minutes.
2. Simmer cranberries with maple syrup, vinegars, and mustard until thickened.
3. Toss roasted veggies with glaze, nuts, and dried cranberries.
4. Top with cheese (optional) and serve warm.

Calories per serving: ~280

Print