Shellfish Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets and sweet potato, caramelized red onion, and crispy golden 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 from fresh ginger and garlic, making every forkful feel intentional rather than thrown together. Roasting the vegetables at high heat is the real secret here: the sweet potato edges caramelize, the beets turn fork-tender, and the chickpeas develop a satisfying crunch that holds up even after dressing. Keeping the beets and sweet potatoes on their own side of the baking sheet is a smart little move that prevents the whole tray from turning purple — a small detail that makes the finished bowl look as good as it tastes. Crunchy dry-roasted walnuts add richness and texture, while fresh parsley lifts the whole dish with a clean, herby finish. Every ingredient here is whole, plant-based, and completely free from any seafood or shellfish concerns, so there's no label-reading stress involved. It works beautifully as a hearty lunch, a dinner starter, or a make-an-impression side at any gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!