Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad of honey-roasted root vegetables tossed in a bright mustard vinaigrette, perfect as a side or light main dish. This mediterranean-inspired vegetarian ready in about 55 minutes blends medium beets, peeled and cubed, olive oil, honey into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F. In a large bowl, toss 3 peeled and sliced carrots, 2 peeled and cubed beets, and 2 peeled and sliced parsnips with 2 tbsp olive oil, 2 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer on a large baking sheet. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized on the edges.
  3. Step 3: While the vegetables roast, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl to make the dressing.
  4. Step 4: Once vegetables are roasted, transfer them to a large serving bowl. Drizzle the mustard dressing over them and toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup chopped fresh parsley and 1/3 cup toasted chopped walnuts on top for freshness and crunch. Serve warm or at room temperature.

Frequently asked questions

How long does Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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