Sesame Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Caramelized sweet potato, earthy beets, jammy red onion, and crispy chickpeas piled over peppery arugula — this is the kind of salad that actually satisfies. The turmeric-lemon vinaigrette ties everything together with a bright, slightly warm kick that makes every forkful feel intentional. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely easy win: every ingredient is straightforward, and there's no tahini, sesame oil, or hidden sesame-based dressing to worry about. The chickpeas get patted dry and roasted at high heat until golden and slightly crisp, which adds a texture contrast you'd normally expect from croutons or a seed topping. Walnuts bring richness and crunch without any cross-contamination concerns that often come with mixed nut blends. The vinaigrette is whisked together in minutes from pantry staples — olive oil, lemon juice, honey, and warm spices — so there's no store-bought dressing label to scrutinize. It's colorful, nourishing, and genuinely impressive enough to serve to guests.
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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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