Nitrate & Nitrite Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas piled over peppery arugula make for a salad that actually feels like a meal — vibrant, hearty, and deeply satisfying. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or cured-meat additions that so often sneak into composed salads. The sweet potato and beets caramelize beautifully at high heat, developing a natural sweetness that plays off the bright, golden turmeric-lemon vinaigrette whisked together with fresh garlic, ginger, and a touch of raw honey. Keeping the beets and sweet potatoes on their own side of the baking sheet is a clever little trick that protects the other ingredients from the beet's bold color bleed. Dry-roasted walnuts add a satisfying crunch, and the baby arugula wilts just slightly under the warm toppings in the best possible way. It's the kind of dish that looks impressive enough for a dinner party but comes together on a single sheet pan with minimal fuss.
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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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