Anti Inflammatory Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasting brings out the natural sweetness in sweet potato and beets while giving chickpeas that satisfying golden crisp — and the result is a bowl that feels genuinely hearty rather than like a reluctant health compromise. Every ingredient here pulls its weight from a wellness standpoint: turmeric shows up twice (in the spice rub and the vinaigrette), joined by ginger, garlic, and extra virgin olive oil, which are all widely recognized for their role in supporting a less inflammatory diet. Walnuts add richness and a little crunch, and peppery baby arugula ties everything together with a fresh bite. The bright turmeric-lemon vinaigrette is whisked together in minutes and does double duty — lightly dressing the greens first, then drizzled over the finished bowl so every layer gets flavor. A few smart oven tricks, like patting the chickpeas dry and keeping the beets on their own side of the pan, make the difference between a soggy salad and one with real texture. This recipe serves four and comes together with straightforward pantry staples, no specialty store required. It's the kind of meal that genuinely looks as good as it tastes, which never hurts when you're trying to make eating well a long-term habit.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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