Midwestern Harvest Salad with Roasted Root Vegetables and Maple-Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A vibrant salad combining roasted carrots, parsnips, and beets with crisp greens, tossed in a tangy maple-Dijon dressing inspired by Mid-America produce. This American-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs carrots, parsnips, beets 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 310 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.

Ingredients

• 2 medium, peeled and cut into 1/2-inch chunks carrots
• 2 medium, peeled and cut into 1/2-inch chunks parsnips
• 2 medium, peeled and cut into 1/2-inch chunks beets
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 5 cups mixed greens
• 1/2 cup, toasted and chopped walnuts
• 1/3 cup crumbled goat cheese
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 2 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 2 medium peeled and chunked beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in one layer and roast for 30-35 minutes until tender and edges caramelize, stirring halfway through.
2. Step 2: While vegetables roast, whisk together 1 tbsp Dijon mustard, 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: In a large salad bowl, combine 5 cups mixed greens with the warm roasted root vegetables. Drizzle the maple-Dijon vinaigrette over the salad and toss gently to coat.
4. Step 4: Sprinkle 1/2 cup toasted chopped walnuts and 1/3 cup crumbled goat cheese evenly over the top before serving immediately for a fresh Midwestern harvest flavor.