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Roasted Root Vegetable Salad with Maple-Balsamic Vinaigrette Recipe

by AI Chef
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Roasted Root Vegetable Salad

Welcome to the world of delicious and nutritious salads! Today, we have an exquisite recipe that perfectly embodies the heartiness and warmth we crave during colder months. Our Roasted Root Vegetable Salad with Maple-Balsamic Vinaigrette is a delightful combination of flavors and textures that will leave you feeling satisfied and nourished.

This vibrant salad showcases the earthy goodness of roasted carrots, parsnips, and beets, which lend a delightful sweetness and a satisfying depth of flavor. To add a fresh and vibrant touch, we’ll be tossing these roasted gems with a bed of crisp baby spinach. And let’s not forget the star of the show—the luscious maple-balsamic vinaigrette that harmoniously balances the salad’s sweetness with a tangy and tantalizing twist.

So, grab your apron, sharpen your culinary skills, and join us as we embark on a culinary adventure to create a salad that will warm your soul and nourish your body in the colder months ahead.

Roasted Root Vegetable Salad with Maple-Balsamic Vinaigrette recipe

Roasted Root Vegetable Salad with Maple-Balsamic Vinaigrette

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 213 calories 18g fat


For the roasted vegetables:

  • Carrots
  • Parsnips
  • Beets
  • Olive oil
  • Salt
  • Pepper

For the maple-balsamic vinaigrette:

  • Maple syrup
  • Balsamic vinegar
  • Dijon mustard
  • Minced garlic
  • Olive oil
  • Salt
  • Pepper

For the salad:

  • Baby spinach

Optional garnishes:

  • Toasted nuts (such as walnuts or pecans)
  • Crumbled cheese (such as goat cheese or feta)


Roasting the Vegetables

  1. To begin, preheat your oven to [temperature] and line a baking sheet with parchment paper or lightly grease it with cooking spray. This will ensure that the vegetables roast evenly and don't stick to the sheet.
  2. Take the carrots, parsnips, and beets and give them a good peel to remove the outer skin. Then, chop them into bite-sized pieces. You want them to be roughly the same size so that they cook evenly.
  3. In a large bowl, toss the chopped vegetables with a drizzle of olive oil, a sprinkle of salt, and a generous pinch of pepper. Make sure each piece is coated with the oil and seasonings, as this will enhance the flavors and help the vegetables caramelize beautifully in the oven.
  4. Spread the coated vegetables evenly on the prepared baking sheet, making sure they're in a single layer. This allows the hot air to circulate around them, promoting even cooking. Roast the vegetables in the preheated oven until they become tender and develop a slight caramelization. This process usually takes around [time] but keep an eye on them to prevent burning.

Preparing the Maple-Balsamic Vinaigrette

  1. In a small bowl, combine [amount] of maple syrup, [amount] of balsamic vinegar, [amount] of Dijon mustard, and [amount] of minced garlic. The maple syrup adds a delightful sweetness, while the balsamic vinegar lends its tangy notes. The Dijon mustard and garlic provide a depth of flavor and a hint of spiciness.
  2. Whisk the ingredients together vigorously until they are well blended. You want the maple syrup, balsamic vinegar, mustard, and garlic to come together harmoniously, creating a smooth and balanced vinaigrette.
  3. While whisking continuously, slowly drizzle in [amount] of olive oil. The gradual addition of olive oil allows the dressing to emulsify, resulting in a creamy consistency. The emulsification helps the flavors blend and ensures a cohesive dressing that clings to the salad ingredients.
  4. Taste the vinaigrette and season it with salt and pepper according to your preference. Adjust the seasoning as needed until you achieve the perfect balance of sweetness, tanginess, and savory notes.


These ingredients will come together to create a delicious and nutritious salad that highlights the flavors of the roasted root vegetables and the sweet and tangy maple-balsamic vinaigrette. Feel free to adjust the quantities according to your taste preferences and the number of servings you wish to make.

Assembling the Salad

Start by placing a generous bed of fresh baby spinach on a large serving platter or individual plates. The vibrant green leaves will provide a refreshing base for the roasted root vegetables.

Next, carefully arrange the beautifully roasted carrots, parsnips, and beets over the bed of baby spinach. Distribute them evenly to ensure every bite of the salad showcases a variety of flavors and colors.

Drizzle the maple-balsamic vinaigrette generously over the salad. The sweet and tangy dressing will add a delightful depth of flavor and bring all the ingredients together.

For those seeking extra texture and flavor, consider garnishing the salad with some toasted nuts like walnuts or pecans for a satisfying crunch. Alternatively, crumbled cheese such as goat cheese or feta can add a creamy and salty element that pairs perfectly with the roasted vegetables and vinaigrette.

Serving and Enjoying

Serve the Roasted Root Vegetable Salad immediately to preserve its freshness and temperature. This salad is best enjoyed when the vegetables are still slightly warm from the roasting process.

For a complete and satisfying meal, consider pairing the salad with a slice of crusty bread or a comforting bowl of warm soup. The combination of textures and flavors will make for a delightful dining experience.

Encourage diners to savor the delightful contrast between the natural sweetness of the roasted root vegetables and the tangy notes of the maple-balsamic vinaigrette. Each bite should be savored and appreciated.

Highlight the versatility of this salad—it can serve as a satisfying side dish alongside roasted meats or as a wholesome standalone main course for vegetarians or those looking for a lighter meal option.


In summary, the Roasted Root Vegetable Salad with Maple-Balsamic Vinaigrette is a flavor-packed and nutritious dish that brings warmth and comfort to colder months. It combines the earthy sweetness of roasted carrots, parsnips, and beets with the vibrant freshness of baby spinach.

Encourage readers to try this recipe and experience the delightful combination of flavors, textures, and colors. This salad not only provides a hearty and nutritious option but also celebrates the natural goodness of seasonal vegetables.

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