High Fructose Corn Syrup Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas over a bed of peppery arugula — this is the kind of salad that actually satisfies. Sweet potato and beets caramelize beautifully at high heat, picking up earthy depth from turmeric and cumin, while the chickpeas turn golden and slightly crunchy at the edges. The turmeric-lemon vinaigrette ties everything together with brightness and a gentle warmth from fresh ginger and garlic, sweetened with just a touch of raw honey instead of any processed syrup. That swap matters more than it sounds — so many bottled dressings and store-bought salad kits sneak in high fructose corn syrup, making it genuinely hard to find a flavorful vinaigrette you can feel good about. Here, every ingredient is straightforward and real, so you know exactly what you're eating. Toasted walnuts add a satisfying crunch, and the whole bowl comes together with color and texture that makes it feel far more special than the effort involved. It works equally well as a hearty lunch or a stunning side at the dinner table.
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!