Pistachio Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized chickpeas, and peppery arugula come together in a salad that feels genuinely satisfying rather than an afterthought. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warming kick that makes each forkful more interesting than the last. One smart trick in the method — patting the chickpeas dry before roasting — gives them that golden, slightly crisp texture that elevates the whole bowl. Keeping the beets and sweet potatoes on their own side of the baking sheet prevents the deep purple from bleeding onto everything else, which is a small detail that makes a big visual difference. Dry-roasted walnuts add crunch and richness without any of the cross-contamination concerns that can come with mixed nut products at the store. Everything here is straightforward pantry and produce, so you can build a stunning, nutrient-packed salad with total confidence in what's going into it.
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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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