Lupin Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized chickpeas, and peppery arugula come together in a salad that feels genuinely satisfying rather than an afterthought. The turmeric-lemon vinaigrette — brightened with fresh lemon juice, raw honey, and a hint of ginger — ties every element together with a warm, golden tang that makes the whole bowl sing. Roasting the vegetables at high heat is the real secret here: the sweet potato edges caramelize, the beets turn fork-tender, and the chickpeas crisp up just enough to add a little crunch alongside the dry-roasted walnuts. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged salad toppings, croutons, and dressings, so building everything from scratch with whole, recognizable ingredients is a genuinely smart move. Every component in this bowl is straightforward and easy to verify, which means you can focus on the cooking rather than label-reading. It works equally well as a hearty lunch or a vibrant side at dinner, and the vinaigrette is worth making in a double batch to keep in the fridge 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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