Gluten Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized chickpeas, and peppery arugula come together in a bowl that looks as stunning as it tastes. The turmeric-lemon vinaigrette — bright with fresh lemon juice, raw honey, and a hint of ginger — ties every element together with a warm, golden glow. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label; this one works exactly as written. Patting the chickpeas dry before roasting is a small step that pays off big, giving you that satisfying crunch against the tender, fork-soft vegetables. Keeping the beets and sweet potatoes on their own side of the baking sheet is a clever move that preserves the visual drama when you plate everything over the dressed greens. Dry-roasted walnuts add richness and a little texture that makes this feel like a proper, filling meal rather than a side salad. It's the kind of recipe you'll want to make on a Sunday and feel genuinely good about all week.
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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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