Regional Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Celebrate the flavors of a local region with this hearty salad combining sweet roasted root vegetables, crisp greens, and a tangy maple vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs olive oil, mixed salad greens, roughly chopped toasted pecans 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: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Toss 2 medium peeled and chunked carrots, 2 medium peeled and chunked beets, and 1 large peeled and chunked parsnip with 2 tablespoons olive oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast for 30 minutes, stirring once halfway, until tender and caramelized at the edges.
  2. Step 2: In a small bowl, whisk together 2 tablespoons pure maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil until the vinaigrette is emulsified.
  3. Step 3: Place 5 cups mixed salad greens in a large bowl, add the warm roasted root vegetables, and drizzle with the prepared maple vinaigrette. Toss gently to combine.
  4. Step 4: Sprinkle 1/3 cup toasted pecans and 1/4 cup crumbled goat cheese on top before serving to add crunch and creaminess.

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Frequently asked questions

How long does Regional Harvest Salad with Roasted Root Vegetables and Maple Vinaigrette take to make?

Total time is about 45 minutes (15 min prep + 30 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 Regional Harvest Salad with Roasted Root Vegetables and Maple 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 Regional Harvest Salad with Roasted Root Vegetables and Maple 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 Regional Harvest Salad with Roasted Root Vegetables and Maple 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 Regional Harvest Salad with Roasted Root Vegetables and Maple 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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