Salads

Roasted Vegetable Salad

Caramelized sweet potato, carrots, and chickpeas over greens with a maple-mustard dressing.

By Daniel Ortiz · 2026-09-28 · 5 min read

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Serves: 4

Ingredients

• 1 large sweet potato, cubed
• 3 carrots, sliced
• 1 can (15 oz) chickpeas, drained
• 3 tbsp olive oil, divided
• 5 oz (140 g) mixed greens
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• Salt and pepper

Instructions

1. Heat the oven to 425°F (220°C). Toss the sweet potato, carrots, and chickpeas with 2 tbsp oil, salt, and pepper.
2. Roast on a sheet pan for 28 to 30 minutes, stirring once, until browned.
3. Whisk the remaining oil with the mustard, maple syrup, vinegar, and a pinch of salt.
4. Toss the greens with half the dressing, top with warm vegetables, and drizzle with more dressing.

Tips

• Spread vegetables in a single layer so they roast rather than steam.
• Leftovers keep 3 days; store the dressing separately.

Substitutions

Use butternut squash or beets in place of sweet potato.

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