Almond Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets, caramelized sweet potato, and crispy chickpeas piled over peppery arugula — this is the kind of salad that actually satisfies. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warm kick that makes every forkful feel intentional. Walnuts bring the crunch here, so there's no need for almonds or any tree nut that might sneak into a store-bought dressing or pre-mixed nut topping. The whole thing comes together on a single baking sheet, which means less cleanup and more time enjoying the results. Patting the chickpeas dry before roasting is a small step that pays off big — they come out golden and almost snack-worthy straight off the pan. Fresh parsley and a final drizzle of vinaigrette right before serving keep the flavors lively and the arugula from wilting under the warm vegetables. It's hearty enough to stand alone as a main or shine as a stunning side at any table.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into 1-inch wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil, divided
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with paper towels — this helps them crisp in the oven.
- 2
Spread the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and chickpeas on the other half. Drizzle all the vegetables with 3 tbsp olive oil, then sprinkle with the turmeric, cumin, salt, and black pepper. Toss each section briefly to coat, keeping the beets and sweet potatoes separate from the chickpeas so the beet color doesn't bleed.
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