Northern-Inspired Roasted Root Vegetable Salad with Maple Vinaigrette

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty salad featuring roasted root vegetables typical of northern climates, tossed in a warm maple vinaigrette and topped with toasted pecans. This Mediterranean-inspired salad recipe, 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 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.

Ingredients

• 3 cups carrots, peeled and cut into 1-inch pieces
• 2 cups parsnips, peeled and cut into 1-inch pieces
• 2 cups beets, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pecans, toasted and roughly chopped
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups peeled and 1-inch chopped carrots, 2 cups peeled and chopped parsnips, and 2 cups peeled and diced beets with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast vegetables for 30-35 minutes, stirring halfway through, until tender and caramelized on edges.
3. Step 3: While vegetables roast, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, and a pinch of salt in a small bowl to make the vinaigrette.
4. Step 4: Once vegetables are roasted, transfer them to a large mixing bowl. Pour the warm maple vinaigrette over the vegetables and toss gently to coat.
5. Step 5: Sprinkle 1/2 cup toasted and roughly chopped pecans over the salad before serving for crunch and nutty flavor.