Roasted Vegetable Salad with Cranberry Glaze

Step 2: Prepare the Cranberry Glaze

While the vegetables roast, make the glaze: In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the mixture thickens into a glossy glaze.

Step 3: Assemble the Salad

Transfer the roasted vegetables to a large serving bowl.

Drizzle the cranberry glaze over the vegetables and gently toss to coat.

Sprinkle crumbled goat cheese and extra dried cranberries on top.