Cinnamon Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Warm, jewel-toned roasted vegetables piled over peppery arugula make this salad feel like a proper meal rather than an afterthought. Sweet potato, earthy beets, caramelized red onion, and crispy chickpeas all come together with a bright turmeric-lemon vinaigrette that ties every bite into something genuinely craveable. The spice blend here leans on turmeric, cumin, and ginger for depth and warmth — bold, aromatic flavors that don't rely on cinnamon at all, which makes this a smart pick when you need to sidestep that particular spice without sacrificing complexity. Roasting at high heat is the real secret: the chickpeas turn golden and slightly crisp, the sweet potato edges caramelize, and the beets go fork-tender and rich. A handful of dry-roasted walnuts adds crunch, while the honey-lemon vinaigrette keeps things lively and fresh. It's the kind of salad that works as a hearty lunch or an impressive side at dinner, and it comes together on a single baking sheet with minimal fuss.
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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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