Maple-Glazed Roasted Root Vegetable Salad

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

A vibrant roasted root vegetable salad tossed in a sweet maple vinaigrette, celebrating northern harvest flavors. This american northern-inspired vegetarian ready in about 45 minutes pairs sweet potato, peeled and cubed, beet, peeled and cubed, parsnip, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 35 min Serves 4 American Northern cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup each of peeled and cubed sweet potato, beet, and parsnip with 3 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes, stirring halfway, until vegetables are tender and edges caramelize.
  2. Step 2: Meanwhile, whisk together 2 tbsp pure maple syrup, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard in a small bowl to create a vinaigrette.
  3. Step 3: Transfer roasted vegetables to a large bowl, drizzle with the maple vinaigrette, and toss gently to coat.
  4. Step 4: Sprinkle 2 tbsp chopped fresh parsley and 1/4 cup toasted pecans over the salad before serving warm or at room temperature.

Frequently asked questions

How long does Maple-Glazed Roasted Root Vegetable Salad take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Roasted Root Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beet, peeled and cubed from drying out.

Can I substitute ingredients in Maple-Glazed Roasted Root Vegetable Salad?

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 Maple-Glazed Roasted Root Vegetable Salad 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 Maple-Glazed Roasted Root Vegetable Salad?

American Northern 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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