Toss sweet potato, eggplant, mushrooms, beets, and corn in a large bowl with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika (optional) until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring or flipping halfway through, until vegetables are tender and lightly caramelized. If some items cook faster (corn and mushrooms), remove them earlier and keep others roasting until done.

Remove roasted vegetables from the oven and let cool slightly on the baking sheet for 5 minutes. Transfer to a bowl and set aside to cool to warm temperature before assembling the salad.

Simple Vinaigrette

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper.

Whisk vigorously or shake in a closed jar until the dressing emulsifies and is smooth. Taste and adjust seasoning—add more vinegar for brightness or more honey for sweetness.

Salad Assembly

Place 2 cups romaine hearts and 2 cups mixed salad greens in a large bowl or on two serving plates, gently tossing to combine.

Arrange the roasted vegetables (sweet potato, eggplant, mushrooms, beets, and corn) over the greens in even portions. Use warm vegetables so greens wilt slightly for better flavor, but avoid piping-hot to prevent excess wilting.

Sprinkle 3 tablespoons crumbled goat cheese evenly over the salad. If using, scatter 2 tablespoons toasted pepitas or chopped walnuts for crunch.

Drizzle the vinaigrette evenly over the assembled salads (start with about half and add more to taste). Gently toss the salad just until coated, or leave arranged and serve with dressing on the side.

Divide between plates if not already plated, taste for final seasoning, and add an extra pinch of salt and pepper if desired. Serve immediately.