Vegetarian Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Earthy roasted beets, caramelized sweet potato, and crispy chickpeas piled over peppery arugula — this is the kind of salad that actually satisfies. The vegetables go into a hot oven with turmeric and cumin until their edges are golden and their natural sweetness is fully coaxed out, while the chickpeas turn delightfully crisp. A bright turmeric-lemon vinaigrette with a touch of honey and fresh ginger ties everything together with a warm, tangy kick. Toasted walnuts add crunch and richness, making this feel like a complete, nourishing meal rather than a side dish afterthought. The recipe is entirely plant-based aside from the raw honey, so it fits comfortably into a meat-free lifestyle without any substitutions or workarounds. Everything here is whole, recognizable, and straightforward — no processed ingredients to second-guess, just good produce and pantry staples doing their best work. It's the kind of bowl you'll want to make on repeat all season long.
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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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