Nutmeg Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This vibrant salad is a feast for the eyes and the palate — jewel-toned beets, caramelized sweet potato, crispy chickpeas, and peppery arugula all brought together by a bright, golden vinaigrette. The turmeric-lemon dressing does serious heavy lifting here, layering warmth and citrus tang into every bite without leaning on any of the usual warming spices that can sneak into salad dressings unexpectedly. Roasting the vegetables at high heat coaxes out their natural sweetness and gives the chickpeas that satisfying, slightly crunchy texture that makes this feel like a real meal rather than a side dish. The trick of keeping the beets and sweet potatoes on separate sides of the pan is a small but smart move that keeps the colors vivid and the presentation stunning. A handful of dry-roasted walnuts adds richness and crunch, while fresh parsley lifts the whole bowl with a clean, herby finish. Everything here is straightforward pantry-and-produce cooking — no obscure ingredients, no complicated techniques, just honest flavors that happen to come together beautifully.
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!