Seed Oil Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted vegetables and crispy chickpeas over a bed of peppery arugula — this is the kind of salad that actually satisfies. Sweet potato and beets caramelize beautifully at high heat, picking up warm notes from turmeric and cumin, while the chickpeas turn golden and slightly crunchy at the edges. The whole thing comes together with a bright turmeric-lemon vinaigrette made from extra virgin olive oil, fresh lemon juice, raw honey, and ginger — nothing processed, nothing refined. For anyone navigating the world of industrial seed oils, that distinction matters, and every fat in this recipe comes from whole-food sources: olive oil and walnuts. The dressing emulsifies into something silky and bold that ties every component on the plate together. Dry-roasted walnuts add a satisfying crunch and richness that makes this feel far more indulgent than a simple vegetable dish has any right to be. It works equally well as a hearty lunch or a stunning side at the dinner table.
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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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