Capsaicin Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas over a bed of peppery arugula — this salad is hearty enough to be a full meal and vibrant enough to steal the show at any table. Sweet potato and beets caramelize beautifully at high heat, developing those golden, jammy edges that make every bite deeply satisfying. The turmeric-lemon vinaigrette ties everything together with a bright, earthy warmth that feels bold without relying on any heat from chili or pepper-based spices — making it a genuinely flavorful option for anyone who needs to avoid capsaicin. Cumin and ginger do the heavy lifting here, delivering complexity and depth that you'd never miss. Crunchy walnuts and fresh parsley add texture and freshness on top, rounding out a dish that looks like it took far more effort than it did. It's the kind of salad that converts skeptics — the ones who think a bowl of greens can't possibly be filling — into true believers.
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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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