MSG Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette

Total time50 min

Prep time15 min

Cook time35 min

MSG Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette

Roasted vegetables hit differently when they come out of the oven caramelized and fragrant, and this salad delivers exactly that kind of deeply satisfying, whole-ingredient cooking. Sweet potato cubes turn golden and tender, earthy beets go fork-soft, and chickpeas crisp up just enough to add a little texture to every bite. The turmeric-lemon vinaigrette ties it all together with a bright, slightly warming finish from fresh lemon juice, raw honey, ginger, and garlic — every single component made from scratch, so you know exactly what's in it. That matters a lot when you're avoiding hidden additives, because packaged dressings and seasoning blends are some of the sneakiest sources of flavor enhancers you didn't ask for. Here, the bold flavor comes entirely from real spices, good olive oil, and fresh aromatics. Peppery arugula and crunchy dry-roasted walnuts round out the bowl with color and contrast. It's the kind of salad that works as a hearty lunch or an impressive side, and it's genuinely hard to believe something this vibrant came together with such clean, straightforward ingredients.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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