Oats Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Vibrant, hearty, and packed with color, this roasted vegetable salad is the kind of dish that makes a genuinely impressive centerpiece without requiring any complicated technique. Sweet potato and beets caramelize beautifully in a hot oven, while chickpeas turn golden and slightly crisp — adding satisfying texture alongside crunchy dry-roasted walnuts and peppery baby arugula. The turmeric-lemon vinaigrette ties everything together with a bright, earthy warmth that feels a little unexpected and completely addictive. Because every component here is built from whole vegetables, legumes, and pantry spices, there's no need to scrutinize labels for hidden grains or fillers — it's naturally free of any oat-based ingredients from start to finish. The trick of keeping the beets separate from the chickpeas on the baking sheet is a small but smart move that keeps the presentation looking as good as it tastes. Serve it right away so the arugula stays lively under the warm roasted toppings, and don't skip that final drizzle of vinaigrette — it makes every bite sing.
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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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