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.