Pork Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This salad is a showstopper — jewel-toned beets and caramelized sweet potato cubes piled over peppery arugula, finished with crispy chickpeas and crunchy walnuts. The turmeric-lemon vinaigrette ties everything together with a bright, earthy warmth that makes every bite feel intentional. Roasting the vegetables at high heat is the real secret here: the sweet potato edges caramelize, the beets turn fork-tender, and the chickpeas crisp up just enough to add texture without any frying. 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 final dish. Everything on the ingredient list is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The honey-and-garlic vinaigrette comes together in minutes while the vegetables do their thing in the oven, making this feel far more effortless than it looks on the plate.
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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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