Roasted Vegetable Salad with Maple-Mustard Dressing

Tomorrow is my work holiday luncheon. Rather than pay $8, I signed up to bring a dish. I’ve been wanting to do a roasted vegetable dish since before Thanksgiving so I decided to make a salad.  Garnering inspiration from Eating Well and 101 Cookbooks, I came up with this salad.

1 1/2 lbs red skin potatoes, quartered
2 medium parsnips, cut in to equal sized chunks
1/2 bag baby carrots, halved
3 shallots, quartered
3 golden beets, scrubbed but kept whole
goat cheese crumbles
walnut oil (or canola, keep it mild)
maple syrup
3 tablespoons spicy mustard
1/4 cup cider vinegar
1/4 tsp salt
1/4 tsp pepper (optional: use cayenne pepper or combination)
2-3 tsp balsalmic vinegar or more as desired


Wash and cut vegetables so all are the same approximate size. I prepped each veggie separately and placed them in sections on 2 shallow pans. Toss vegetables with olive oil and a pinch of salt. Roast vegetables in 375 degree oven for 30 to 60 minutes, stirring occasionally. By keeping the vegetables separated on the pans, I was able to remove them as the finished. In my oven, the shallots and carrots finished first, then the parsnips, followed by the potatoes and beets.

As vegetables finish, add to a bowl. For the beets, you will need to remove the skins then cut in to quarters or eighths. Golden beets don’t bleed as much as regular ones so you could peel and slice first. When all vegetables are done, mix well and let cool to room temperature or refrigerate until ready to serve.

To make dressing, mix oil, mustard, vinegars, maple syrup, salt and pepper in a container and whisk or shake well to combine. Alternatively, you could mix all ingredients except oil in the bowl of a blender. Blend at medium speed and slowly drizzle oil in to create a creamy emulsion.
When ready to serve, toss vegetables with 1/4 cup dressing and top with goat cheese crumbles. Best served at room temperature or slightly warmed. I also think that this could be served warm/hot by heating the maple syrup, vinegar, seasonings and mustard over medium heat then combining with the oil right before serving, like a glaze-vinaigrette combination.

You will have leftover dressing- imagine the possibilities! I suspect that some of our leftovers will be reduced in to a lovely glaze for roasted pork loin. Store in the fridge until you decide.

I’ll try to add a picture here later, after its all ready to be presented at lunch. What I can tell you right now, is that my house smells good- maple syrup and roasted shallot smells are wonderful!


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