Chestnut Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This vibrant salad is a full-on celebration of color, texture, and bold flavor — caramelized sweet potato, earthy beets, jammy red onion, and crispy chickpeas all piled over peppery arugula with a bright, golden vinaigrette. The turmeric-lemon dressing ties everything together with warmth and a little zing, while a handful of dry-roasted walnuts adds just the right amount of crunch. Every single ingredient here is naturally free from tree nuts like chestnuts, so there's no need to scrutinize labels or worry about surprise additions hiding in a store-bought dressing. The trick to getting those chickpeas perfectly crisp is patting them completely dry before they hit the oven — a small step that makes a big difference. Keeping the beets on their own section of the baking sheet is another smart move, preventing that deep purple from bleeding onto everything else before you're ready to plate. It comes together as a genuinely satisfying main or a showstopping side that works just as well for a weeknight dinner as it does for entertaining.
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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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