Carrageenan Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This salad is a showstopper — jewel-toned beets and caramelized sweet potato cubes tumbled over peppery arugula, finished with crispy chickpeas and crunchy walnuts for texture in every single bite. The turmeric-lemon vinaigrette ties it all together with a bright, earthy warmth that feels anything but ordinary. Carrageenan, a thickener and stabilizer derived from seaweed, sneaks into a surprising number of store-bought dressings and canned goods, so making everything from scratch here is the real win. Every component in this recipe is whole and straightforward — olive oil, fresh lemon juice, raw honey, spices, and vegetables you roast yourself — so there's nothing hidden to second-guess. The chickpeas get patted dry before hitting the oven, which is the small but crucial step that transforms them from soft and forgettable into golden, slightly crisp little bites. Roasting the beets and sweet potatoes separately from the chickpeas keeps the colors vivid and the textures distinct, which means the finished bowl looks as good as it tastes. It's the kind of salad that genuinely works as a main course and converts even the most skeptical salad skeptics at the table.
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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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