Chicken Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This salad is a full-on celebration of color and texture — jewel-toned beets, caramelized sweet potato, crispy chickpeas, and peppery arugula all brought together by a bright, golden vinaigrette. The turmeric-lemon dressing does serious heavy lifting here, layering warm spice with citrus tang and a touch of honey for balance. Roasting the vegetables at high heat is the move that makes everything sing, coaxing out deep caramelization on the sweet potato and turning humble chickpeas into satisfying little crunch bombs. Keeping the beets and sweet potatoes on their own side of the baking sheet is a smart trick that prevents the beet color from bleeding everywhere — a small step that keeps the finished dish looking as gorgeous as it tastes. The whole thing is built entirely from plants, so there's no need to swap or substitute anything; every ingredient on the list is exactly what you want. Walnuts add a rich, nutty finish that ties the earthy roasted vegetables to the zippy dressing in the best possible way. It works equally well as a satisfying main or a stunning side that will absolutely steal 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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