Rye Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette

Total time50 min

Prep time15 min

Cook time35 min

Rye Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette

This roasted vegetable salad is the kind of dish that makes you genuinely excited about eating your vegetables — jewel-toned beets, caramelized sweet potato, crispy chickpeas, and peppery arugula all coming together in one stunning bowl. The turmeric-lemon vinaigrette ties everything together with a bright, slightly earthy warmth that feels both nourishing and seriously craveable. Roasting at high heat is the real secret here, coaxing out deep caramelization on the sweet potato edges and turning the chickpeas golden and snappy. Because every ingredient in this recipe is naturally grain-free, there's no need to scrutinize labels or swap anything out — it's simply built that way from the ground up. The walnuts add a satisfying crunch, and the optional parsley brings a fresh finish that keeps the whole salad feeling light despite how hearty it is. It works beautifully as a main course or a showstopping side, and the bold colors alone make it look like something you'd order at a restaurant.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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