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

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.

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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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