Caffeine Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables have a way of turning a simple salad into something genuinely satisfying, and this one delivers on every level — sweet caramelized potato, earthy beets, jammy red onion, and crispy chickpeas all piled over peppery arugula. The turmeric-lemon vinaigrette ties it all together with a bright, golden warmth that feels almost luxurious for a weeknight bowl. Every ingredient here is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out — it just works as written. The trick of patting the chickpeas dry before roasting is a small step that pays off big, giving you that satisfying crunch against the tender vegetables. Walnuts add a buttery richness on top, and the fresh parsley lifts the whole dish with a little herby brightness. It's the kind of salad that converts skeptics — hearty enough to stand alone as a meal, colorful enough to bring to a dinner table without apology.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!