Golden Roasted Carrot White Bean Arugula Salad
A vibrant and healthy salad combining sweet roasted carrots, creamy white beans, and fresh arugula, topped with a tangy lemon dressing.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 4 large carrots peeled and sliced
- 1 can 15 oz white beans, drained and rinsed
- 4 cups arugula
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Toss the sliced carrots in olive oil, salt, and pepper. Spread them evenly on a lined baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the roasted carrots, white beans, and arugula. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Serving
- Serve immediately as a side dish or a light main course. This salad pairs well with grilled meats or as a topping for flatbreads.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again to redistribute the dressing.
Notes
Pro Tips: Roast the carrots until they are golden and caramelized for the best flavor.
Ingredient Substitutions: Feel free to use spinach instead of arugula or chickpeas in place of white beans.
How to Serve: This salad is best served fresh but can be made ahead.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Roast the carrots and prepare the dressing in advance, then assemble when ready to serve.
Ingredient Substitutions: Feel free to use spinach instead of arugula or chickpeas in place of white beans.
How to Serve: This salad is best served fresh but can be made ahead.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Roast the carrots and prepare the dressing in advance, then assemble when ready to serve.