BHA & BHT Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables have a way of turning simple produce into something genuinely crave-worthy, and this salad delivers on every level — caramelized sweet potato, earthy beets, jammy red onion, and crispy chickpeas piled over peppery arugula. Every ingredient here is whole and unprocessed, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged dressings, seasoning blends, and even canned goods. The vinaigrette is made from scratch with fresh lemon juice, raw honey, grated garlic, and a double hit of turmeric — nothing shelf-stabilized, nothing suspicious. Roasting the chickpeas separately from the beets is a smart move that keeps them golden and crisp rather than soggy, and that texture contrast against the tender vegetables is genuinely satisfying. The turmeric-lemon dressing ties everything together with a bright, slightly warm flavor that feels far more complex than the short ingredient list suggests. Dry-roasted walnuts add a nutty crunch on top, and a handful of fresh parsley lifts the whole bowl. It's the kind of salad that works as a hearty lunch or an impressive side, and you'll know exactly what went into every bite.
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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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