Roasted Carrot And White Bean Crunch Salad
When the weather cools down, I immediately start craving hearty, grounding meals that still leave me feeling light and energized. This roasted carrot and white bean crunch salad is exactly that. It’s warm, cozy and nutritious.
It’s inspired by the famous Erewhon salad bar with a cozy, fall-forward makeover.
Why You’ll Love This Salad
It’s seasonal & cozy: Roasted carrots with fresh thyme give an earthy, sweet, caramelized flavor perfect for autumn or whenever carrots are in season!
It’s protein-packed: White beans and seeds add plant-based protein and fiber to keep you full and balanced.
It is packed with texture: Crunchy, creamy and delicious!
It’s meal prep friendly: This salad stores well in the fridge! if you choose to add a dressing, just add it the day of!
Ingredients (serves 4)
1 lb carrots diced
1 tbsp cooking oil
1 Tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp garlic powder
1 15 oz can white beans, drained and rinsed
3 cups shredded kale or mixed greens
1/2 cup pumpkin seeds
1/2 cup sunflowers seeds
1/3 cup hemp seed
1 avocado diced
*The juice from 1-2 lemons (if you opt out of the dressing)
*A few pinches of salt
Optional Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar (unfiltered)
1 tsp dijon mustard
1/2 tsp maple syrup or honey
Salt and pepper, to taste
Directions:
Begin by preheating your oven to 400F. Line a baking sheet with parchment paper. Add the carrots, cooking oil, a few pinches of salt, garlic powder, thyme and fresh ground black pepper to the baking sheet. Toss and spread evenly then place in the oven for 15-20 minutes. Meanwhile, if adding the dressing, combine the dressing ingredients in a jar and whisk until smooth. Then remove the carrots from the oven. Combine all of the remaining ingredients together in a bowl along with the carrots and the dressing. Toss and enjoy!
Tips & Variations
-Add crumbled feta or goat cheese for creaminess.
-Swap pumpkin seeds for toasted walnuts or pecans.
-Make it a glow bowl with even more protein by adding farro, quinoa or salmon.
*Want to skip the dressing? I recommend adding a good drizzle of olive oil to the kale and massaging it in for about 30 seconds. Then drizzle over the lemon juice and a pinch of salt and toss before adding the remaining ingredients. It is lighter but still delicious!
Love this one? Check out another one of my favorite cozy salad recipes here!