Mediterranean Roasted Turnip, Potato, Chickpea & Basil Salad with Cashew Sauce
Earthy roasted turnips and golden potatoes come together with crispy chickpeas, fragrant basil, and a rich, creamy garlic cashew dressing. It’s a warm and hearty salad, perfect as a vegetarian main or Mediterranean-style side.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Salad:
2 medium turnips, peeled and cut into 1-inch cubes
2 medium potatoes, peeled or scrubbed, cut into 1-inch cubes
1 can (15 oz / 400g) chickpeas, drained and rinsed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika or ground cumin (optional)
1 cup fresh basil leaves, whole or torn
Optional: 1 tbsp lemon zest
For the Creamy Cashew Sauce:
1/2 cup raw cashews, soaked 2–4 hours or boiled for 10 minutes
1/4 cup water (plus more to adjust consistency)
Juice of 1 lemon
1 small garlic clove
1 tbsp olive oil
1/4 tsp salt
Optional: 1 tsp Dijon mustard or nutritional yeast for added flavor
Instructions
1. Roast the Veggies & Chickpeas
Preheat oven to 425°F (220°C).
On a large baking sheet, toss turnips, potatoes, and chickpeas with olive oil, salt, pepper, and paprika/cumin if using.
Spread evenly and roast for 30–35 minutes, flipping halfway, until golden and tender.
2. Make the Cashew Sauce
Blend soaked cashews, water, lemon juice, garlic, olive oil, and salt until very smooth.
Add more water 1 tbsp at a time until you reach a pourable but creamy consistency.
Taste and adjust lemon, salt, or garlic to preference.
3. Assemble the Salad
In a large bowl or platter, combine the roasted veggies and chickpeas.
Toss gently with fresh basil leaves.
Drizzle generously with the creamy cashew sauce.
Sprinkle with lemon zest if desired.
Notes & Tips
Soak your cashews: For ultra-smooth sauce, soak in water for 2–4 hours or boil for 10 mins.
More protein: Add crumbled feta (if not vegan), hard-boiled eggs, or grilled tofu.
Flavor boost: Add chopped olives, capers, or sun-dried tomatoes for a Mediterranean twist.
Meal prep: Keeps well refrigerated for up to 3 days. Add basil fresh when serving.
❓ Frequently asked questions FAQ
Q: Can I use sweet potatoes instead of white potatoes?
A: Yes! They add natural sweetness and pair beautifully with turnips.
Q: What if I don’t have cashews?
A: Use tahini, Greek yogurt, or almond butter as a base instead for the dressing.
Q: Can I serve it cold?
A: Yes. It’s great warm or cold. Let it sit at room temp before serving for best flavor.
Nutritional Information
Calories: 380
Protein: 10g
Carbs: 44g
Fat: 18g
Fiber: 8g
Sodium: ~300mg