Midwestern Roasted Root Vegetable Salad with Maple-Dijon Vinaigrette

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

A vibrant salad of oven-roasted carrots, beets, and sweet potatoes tossed in a tangy maple-dijon dressing. This american-inspired salads (vegetarian) ready in about 50 minutes pairs olive oil, salt, black pepper 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 220 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: 35 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium peeled carrots, 2 medium peeled beets, and 1 medium peeled sweet potato cut into 1-inch chunks with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and caramelized around the edges.
  3. Step 3: While vegetables roast, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 2 tbsp apple cider vinegar in a small bowl until smooth.
  4. Step 4: Transfer the roasted vegetables to a serving bowl, pour the maple-dijon vinaigrette over them, and toss gently to coat.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley and 1/4 cup toasted walnuts over the top for added freshness and crunch before serving warm or at room temperature.

Frequently asked questions

How long does Midwestern Roasted Root Vegetable Salad with Maple-Dijon Vinaigrette take to make?

Total time is about 50 minutes (15 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 Midwestern Roasted Root Vegetable Salad with Maple-Dijon 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 olive oil from drying out.

Can I substitute ingredients in Midwestern Roasted Root Vegetable Salad with Maple-Dijon 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 Midwestern Roasted Root Vegetable Salad with Maple-Dijon 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 Midwestern Roasted Root Vegetable Salad with Maple-Dijon 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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