Xanthan Gum Free Roasted Vegetable Salad with Turmeric-Lemon Vinaigrette
Roasted sweet potato, earthy beets, caramelized 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 warming kick that feels anything but ordinary. Every component here is naturally whole and unprocessed, so there's no need to scrutinize labels for hidden thickeners or stabilizers that can sneak into bottled dressings and packaged salad kits. The vinaigrette comes together with a simple whisk — olive oil, fresh lemon juice, honey, garlic, and spices — and emulsifies beautifully on its own without any added binders. Patting the chickpeas dry before roasting is the small move that makes a big difference, giving you that satisfying golden crunch against the tender vegetables. Crunchy walnuts and fresh parsley finish the bowl with texture and brightness. It's hearty enough to stand alone as a meal and impressive enough to bring to a 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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