Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette

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

A vibrant salad featuring roasted regional root vegetables tossed in a tangy maple vinaigrette, celebrating the bounty of the Mid-America region. This American-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs carrots, parsnips, sweet potatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 30 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled carrots, 2 peeled parsnips, and 2 peeled sweet potatoes (all cut into 1/2-inch pieces) with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
  2. Step 2: Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
  3. Step 3: While vegetables roast, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tbsp minced shallot in a small bowl to form the vinaigrette.
  4. Step 4: In a large salad bowl, combine 5 cups mixed salad greens, the roasted root vegetables, 1/2 cup crumbled goat cheese, and 1/3 cup toasted pecans.
  5. Step 5: Drizzle the maple vinaigrette over the salad and toss gently to coat evenly before serving.

Frequently asked questions

How long does Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette take to make?

Total time is about 45 minutes (15 min prep + 30 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 Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette?

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 carrots from drying out.

Can I substitute ingredients in Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette?

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 Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette 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.

Is Mid-America Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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