Turkey Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
This vibrant, plant-forward salad is built around caramelized sweet potato, earthy roasted beets, jammy red onion wedges, and crispy chickpeas piled high over a bed of peppery baby arugula. The real star is the turmeric-lemon vinaigrette — a bright, golden dressing with a little honey, fresh garlic, and a hint of ginger that ties every element together beautifully. Roasting the vegetables at high heat coaxes out their natural sweetness and gives the chickpeas that satisfying, slightly crunchy texture that makes this salad feel genuinely hearty. Keeping the beets and sweet potatoes on their own side of the baking sheet is a smart move that preserves the gorgeous color contrast when you plate everything up. Crunchy dry-roasted walnuts add richness and a nutty depth that rounds out the whole bowl. This is the kind of salad that converts skeptics — filling enough to stand alone as a meal, and naturally free from any poultry without a single compromise on flavor or substance.
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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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