Pecan Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and caramelized sweet potato cubes land on a bed of peppery arugula alongside crispy chickpeas and jammy red onion wedges — this is the kind of salad that actually satisfies. The turmeric-lemon vinaigrette ties everything together with a bright, slightly floral warmth that makes every forkful feel intentional. Walnuts bring the crunch and richness you'd want from any nut topping, and since this recipe calls for them specifically, there's no need to worry about swapping in anything else or navigating a bag with mixed-nut cross-contact warnings. The trick of patting the chickpeas dry before roasting is a small step that pays off big — they come out golden and snappy rather than soft and forgettable. Keeping the beets and sweet potatoes on their own side of the baking sheet is a smart move that preserves the visual drama of the finished dish. Fresh parsley adds a clean herbal note if you have it on hand, though the salad holds its own without it. This is the kind of colorful, nourishing bowl that works just as well for a weeknight dinner as it does for impressing guests at a casual lunch.
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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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