Paraben Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas over a bed of peppery arugula — this is the kind of salad that actually satisfies. Sweet potato, earthy beets, and caramelized red onion come out of a hot oven tender and golden, while the chickpeas crisp up just enough to add a little crunch to every bite. The turmeric-lemon vinaigrette ties everything together with brightness and warmth, made from nothing but olive oil, fresh lemon juice, raw honey, ginger, and garlic — every ingredient straightforward and easy to verify. For anyone navigating preservative sensitivities, packaged dressings and processed salad toppings can be a minefield of hidden additives, so building this one from scratch is a genuinely smart move. Walnuts add richness and a satisfying bite, and a handful of fresh parsley lifts the whole bowl if you have it on hand. It's colorful, nourishing, and impressive enough to bring to a dinner table without any extra effort.
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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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