Celery Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas over a bed of peppery arugula — this salad is the kind of bowl that makes you forget you're eating something genuinely good for you. Sweet potato and beets caramelize beautifully at high heat, picking up golden edges that add depth and a little sweetness to every bite. The turmeric-lemon vinaigrette ties it all together with a bright, earthy kick that feels anything but ordinary. Crunchy walnuts and fresh parsley finish things off with texture and color that make this as pretty as it is satisfying. For anyone navigating a celery allergy or sensitivity, salads and vinaigrettes can be surprisingly tricky territory — many store-bought dressings and seasoning blends sneak it in as a filler or flavoring. Here, every component is built from scratch with straightforward pantry staples, so you know exactly what's going in the bowl. The chickpeas pull double duty as both a protein source and a satisfying crunch element once they crisp up in the oven, no croutons required. Serve it right away while the vegetables are still warm against the cool greens for the best contrast of temperatures and textures.
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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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