Northern-Inspired Roasted Root Vegetable Salad with Mustard Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant salad of roasted root vegetables tossed in a tangy mustard vinaigrette, celebrating the earthy flavors of northern harvests. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs Olive oil, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3 medium Carrots, peeled and cut into 1-inch pieces
• 2 medium Beets, peeled and cut into 1-inch cubes
• 2 medium Parsnips, peeled and cut into 1-inch pieces
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Mixed salad greens
• 1 tbsp Dijon mustard
• 2 tbsp Apple cider vinegar
• 1 tsp Honey
• 3 tbsp Extra virgin olive oil

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and 1-inch chopped carrots, 2 peeled and cubed medium beets, and 2 peeled and 1-inch chopped parsnips with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway through, until tender and caramelized around the edges.
3. Step 3: Meanwhile, in a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp honey, and 3 tbsp extra virgin olive oil until emulsified.
4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens with the warm roasted vegetables.
5. Step 5: Drizzle the mustard vinaigrette over the salad and toss gently to coat before serving.