Barley Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Caramelized sweet potato, earthy beets, jammy red onion, and crispy roasted chickpeas piled over peppery arugula — this salad is the kind of thing that makes you forget you're eating vegetables. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warm kick that feels anything but ordinary. For anyone navigating grain sensitivities, this recipe is naturally built around whole, unprocessed ingredients — no grains, no fillers, nothing that sneaks in where it shouldn't. The chickpeas get patted dry before roasting so they turn genuinely crisp, giving you that satisfying crunch without croutons or any grain-based add-ins. Walnuts add richness and texture, while fresh parsley lifts the whole bowl with a little herby freshness. It's hearty enough to stand alone as a main or serve alongside something simple, and the bold colors make it just as impressive on the table as it is on the plate.
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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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