Coconut Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized red onion, and crispy chickpeas piled over peppery arugula — this is the kind of salad that actually satisfies. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warm kick from fresh ginger and garlic, making each bite feel layered and intentional. Many store-bought dressings and roasted vegetable dishes sneak in coconut oil or coconut-derived emulsifiers, but this one keeps things clean with extra virgin olive oil from start to finish. Patting the chickpeas dry before roasting is a small step that pays off big, giving you those golden, slightly crunchy bites that make the whole bowl more interesting. Crunchy walnuts and fresh flat-leaf parsley add texture and brightness on top without complicating the ingredient list. It's hearty enough to work as a main and impressive enough to bring to a dinner table without any explanation needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!