Pescatarian 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 crunchy walnuts — this is the kind of salad that actually feels like a meal. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warm kick from fresh ginger and garlic, and it comes together with a quick whisk while the vegetables do their thing in the oven. Roasting at high heat is the real secret here: the sweet potato edges caramelize, the beets turn fork-tender, and the chickpeas go golden and just a little crisp in a way that no store-bought salad kit can replicate. Keeping the beets and sweet potatoes on their own side of the baking sheet is a small but smart move that keeps the colors vivid and the presentation genuinely stunning. This dish is naturally built around plants and pantry staples, so it fits a pescatarian lifestyle without any substitutions or workarounds — just honest, satisfying ingredients from start to finish. It works beautifully as a standalone lunch or as a bold side alongside grilled fish or shrimp.
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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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