Ever since I figured out that something as simple as giving my kids a tiny side dish of maple syrup for dipping would inspire them to eat serving after serving of roast butternut squash I knew that I had stumbled onto something big. Of course not every kid is going to love every vegetable, so you just have to experiment until you find something that works. Sometimes just a sprinkle of this, a dash of that, or simply preparing vegetables in a new way can make the difference between them being eaten or neglected on the plate.


For Kenya’s birthday party this year my menu consisted of Rice Cooker Mac & Cheese, Chicken Noodle Soup, and fresh fruit salad (all at Kenya’s request) and I wanted to make a side dish that the kids and adults alike would also enjoy. No easy feat since I knew there were a few picky eaters in the mix. After roasting an array of veggies I tossed them with a zingy, maple syrup-sweetened vinaigrette to lightly coat every bite. Healthy and light, filling enough for the adults yet alluring and sweet enough that the kids would give it a try, this Roast Veggie Salad turned out special.


Easy Breezy Roast Veggie Salad

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 sweet potato, peeled and chopped into 1-inch cubes (about 1 cup)
  • 1 small butternut squash, peeled and chopped into 1-inch cubes (about 2 cups)
  • 2 carrots, peeled and sliced into 1/2-inch coins (about 1 cup)
  • 1 delicata squash, halved lengthwise, seeded and cut into 1/4 inch halfmoons
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 7-ounce bag arugula (or any salad mixed greens of your choice, such as romaine, spring greens or butter lettuce)

Optional additional toppings:

  • golden raisins, craisins, dried cranberries, dried cherries, goat cheese, brie, toasted walnuts, toasted pumpkin seeds


  • Preheat oven to 400°F.
  • Place the chopped veggies on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine and spread in an even layer on the baking sheet. Bake veggies for 30 minutes, until fork tender and lightly caramelized. Cool completely.
  • In a small bowl, whisk together the remaining oil, apple cider vinegar, maple syrup and salt.
  • In a large salad bowl, toss together the arugula, cooled veggies and dressing and toss to evenly coat.


Sodium: 450mg | Sugar: 9g | Fiber: 5g | Calories: 200kcal | Fat: 11g | Protein: 3g | Carbohydrates: 26g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. You can use honey, but add it a little later in the cooking time as it might burn if left in the oven for too long!

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