There’s something incredibly satisfying about a warm roasted vegetable salad. The crisped edges, the caramelized sweetness, the deep, earthy flavors—it’s all the best parts of comfort food, but with a fresh, feel-good twist. Add a homemade cranberry glaze that’s just the right mix of tart and sweet, and you’ve got yourself a dish that turns heads and tastes like the holidays.
I first made this salad on a whim with leftover cranberry sauce after Thanksgiving, and it’s been on repeat ever since. The roasted Brussels sprouts, squash, and sweet potatoes are a match made in heaven. When tossed in a tangy cranberry glaze and finished with a few crunchy toppings (like pumpkin seeds or walnuts), it becomes a seriously craveable salad—yes, even for the veggie skeptics.
Whether you’re serving it as a vibrant side dish or a main course with added protein, this recipe is as flexible as it is beautiful. You can serve it warm or room temp, which makes it perfect for entertaining or meal prep.
Why You’ll Love This Recipe
- Hearty and wholesome – Packed with fiber, vitamins, and color.
- Incredibly flavorful – Roasted veggies + cranberry glaze = flavor explosion.
- Totally customizable – Use what you have on hand or make it vegan/gluten-free.
- Beautiful presentation – Vibrant veggies, glossy glaze, and crunchy toppings make it a showstopper.
- Meal prep and leftover friendly – Tastes just as good the next day.
Each bite is a beautiful blend of caramelized veggies, zingy cranberry glaze, and toasty textures. This salad isn’t just a side dish—it’s the one people go back for seconds (and thirds).
Prep & Cook Time + Servings
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: Serves 6 as a side or 3–4 as a main
- Calories per serving: ~220
- Protein: 4g | Carbs: 34g | Fat: 9g
Ingredients
For the Roasted Veggies:
- 2 cups butternut squash, peeled and cubed (about 1 small squash)
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cranberry Glaze:
- ¾ cup cranberry sauce (whole berry or homemade)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- Pinch of salt
For the Salad:
- 3 cups baby spinach or mixed greens
- ¼ cup roasted pumpkin seeds (pepitas), walnuts, or pecans
- Optional: ¼ cup crumbled feta or goat cheese
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Peel and chop your butternut squash and sweet potato into ¾-inch cubes. Trim and halve the Brussels sprouts.
Place all the chopped veggies in a large bowl. Add olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Spread the veggies on the baking sheet in a single layer. Try not to overcrowd them—use two pans if needed.
2. Roast the Veggies
Roast for 30–35 minutes, flipping once halfway through, until the vegetables are tender and caramelized on the edges. You’re looking for golden brown edges and fork-tender centers.
Set aside to cool slightly while you make the glaze.
3. Make the Cranberry Glaze
In a small saucepan, combine cranberry sauce, Dijon mustard, apple cider vinegar, maple syrup, and a pinch of salt. Warm over low heat, stirring occasionally, until smooth and glossy—about 3 to 5 minutes.
If it gets too thick, thin with a splash of water or orange juice. Taste and adjust sweetness or acidity to your liking.
4. Assemble the Salad
In a large serving bowl or platter, layer the baby spinach or greens. Top with the warm roasted veggies.
Drizzle the cranberry glaze generously over the salad and toss gently to coat.
Sprinkle with roasted pumpkin seeds or nuts, and if using, crumble feta or goat cheese on top.
Serve warm or at room temperature.
How to Serve It
- As a side dish for roasted chicken, turkey, or grilled fish.
- On its own for a meatless main course—just add a protein like chickpeas, quinoa, or grilled chicken.
- As part of a holiday spread next to stuffing, mashed potatoes, and gravy.
- Piled into a wrap or grain bowl with hummus or tahini for a quick lunch.
Tips for Success
- Don’t overcrowd the pan – Give the veggies space to roast properly. Overcrowding = steaming = no crisp edges.
- Customize your veggies – Add carrots, red onion, parsnips, or delicata squash if you have them.
- Use homemade or high-quality cranberry sauce – It’s the flavor star here, so make it count.
- Add cheese for richness – Feta or goat cheese adds a creamy contrast to the tangy glaze.
- Double the glaze – It’s delicious drizzled on sandwiches, grain bowls, or leftover roasted veggies.
Variations
Make it Vegan: Skip the cheese or use a plant-based version. Everything else is naturally vegan.
Make it Gluten-Free: This recipe is naturally gluten-free as written.
Add Protein: Toss in roasted chickpeas, lentils, or leftover shredded chicken or turkey.
Add Fruit: Diced apples or dried cranberries pair beautifully with the glaze.
Add Crunch: Try candied pecans, crispy chickpeas, or toasted sunflower seeds.
Storage & Meal Prep
To Store:
Keep leftovers in an airtight container in the fridge for up to 3 days. Store greens and roasted veggies separately, if possible, and combine just before serving.
To Reheat:
Reheat the roasted veggies in the oven at 350°F for 10–12 minutes, or quickly warm in a skillet. Drizzle with glaze before serving.
Make Ahead:
You can roast the veggies and make the glaze up to 2 days ahead. Store them separately, then assemble just before serving.
Frequently Asked Questions
Can I use frozen vegetables?
For best texture, fresh is ideal. Frozen veggies tend to release more moisture and won’t caramelize the same way.
Is canned cranberry sauce okay?
Yes! Just go for whole berry if possible. You can jazz it up with a splash of citrus juice or a bit of fresh ginger.
Can I serve this cold?
It’s best warm or at room temperature, but leftovers eaten cold are still delicious.
What other greens can I use?
Baby kale, arugula, or a spring mix work great. Heartier greens like massaged kale can also be used.
Can I make this ahead for a potluck?
Absolutely. Roast the veggies and make the glaze ahead of time. Reheat and toss with greens and toppings right before serving.
Final Thoughts
This Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is everything you want in a fall or winter dish: comforting, colorful, and packed with bold, balanced flavor. It’s hearty enough to stand alone, versatile enough to pair with any main dish, and beautiful enough to grace your holiday table.
If you try it, I’d love to hear how it turned out for you! Feel free to share a photo or leave a comment with your twist on the recipe.
Print
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad
- Total Time: 45 min
Description
This warm, colorful salad brings together the earthy sweetness of roasted butternut squash and sweet potatoes with caramelized Brussels sprouts, all drizzled with a tangy cranberry glaze. It’s a perfect side dish for fall and holiday meals—or a hearty vegetarian main.
Ingredients
For the roasted vegetables:
-
2 cups butternut squash, peeled and cubed
-
2 cups Brussels sprouts, halved
-
2 cups sweet potato, peeled and cubed
-
2 tbsp olive oil
-
Salt and pepper to taste
-
½ tsp garlic powder
-
½ tsp smoked paprika (optional)
For the cranberry glaze:
-
1 cup fresh or frozen cranberries
-
½ cup orange juice
-
2 tbsp maple syrup or honey
-
1 tbsp balsamic vinegar
-
Pinch of salt
Optional toppings:
-
¼ cup chopped pecans or walnuts
-
¼ cup dried cranberries
-
Crumbled feta or goat cheese (optional)
Instructions
1️⃣ Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2️⃣ Prepare vegetables: In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
3️⃣ Roast: Spread the vegetables evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
4️⃣ Make the glaze: While the veggies roast, combine cranberries, orange juice, maple syrup, balsamic vinegar, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
5️⃣ Assemble the salad: Transfer the roasted vegetables to a large bowl or platter. Drizzle with the cranberry glaze and gently toss to coat.
6️⃣ Garnish and serve: Top with chopped nuts, dried cranberries, and cheese if using. Serve warm or at room temperature.
Notes
-
This salad can be made a few hours ahead—just wait to add the glaze until serving.
-
Add quinoa or farro for a complete meal.
-
The cranberry glaze also pairs beautifully with roasted meats.
- Prep Time: 15 min
- Cook Time: 30 min
