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Roasted carrot salad with white beans, apricot-harissa, and pistachios. A vibrant veggie side dish that is perfect for holiday hosting or weeknight dinners.
Table of Contents
Why You’ll Love this Roasted Carrot Salad
This is one of those salads I could eat on repeat all on its own or alongside just about any entree: salmon, shrimp, steak or chicken.
Roasted carrots are one of my favorite veggie side dishes. Their sweetness can complement anything spicy, bitter, earthy, or acidic.
If you’re new to roasting carrots, be sure to check out these delicious Roasted Carrots with Tahini Sauce and Coriander Roasted Carrots.
The dressing in this salad is super simple and great on anything from roasted vegetables to grilled fish or meat.
Whether you’re entertaining for spring, or just in need of a new weeknight dinner side dish, this vibrant vegetable medley is equal parts delicious and nutritious.
The Ingredients
- Carrots: Carrots are rich in eye-healthy beta-carotene and pack a decent punch of fiber. Using multicolored carrots makes for elegant presentation, but feel free to all orange, or whatever you already have on hand.
- White Beans: Use any small white bean, such as Great Northern Beans, navy beans, or even chickpeas.
- Harissa: I love Mina brand, which comes in mild and spicy. The spice level is totally up to you!
- Apricot Preserves: The sweetness of a fruit preserve helps balance the spice of the harissa.
- Pistachios: The little sprinkle of pistachios delivers a much-needed crunch factor, but free to use sunflower seeds, pine nuts, or cashews instead.
- Lemon: For brightness and acidity.
- Herbs: If your carrot bunch came with leafy carrot tops, use those in place of herbs. Otherwise, fresh dill or parsley are delicious in this salad.
See the recipe card for full information on ingredients and quantities.
Additions and Substitutions:
- Add Yogurt: Serve this dish over a swoosh of full-fat Greek yogurt or labneh for extra richness.
- Add Feta: A salty, creamy cheese really elevates this roasted carrot salad. I love using feta, however goat cheese will also work well.
- Drizzle with Tahini: A little extra bitterness and creamy character only enhances the appeal of this dish.
- Add Arugula: For extra freshness, add a few handfuls of peppery arugula.
Step-by-Step Instructions
Step 1: Toss carrots in olive oil, cumin, and salt; roast at 400ºF for 25 to 30 minutes, until tender.
Step 2: Prepare dressing by combining olive oil, harissa, apricot preserves, lemon juice, garlic, and salt.
Step 3: Add white beans and half of dressing to baking sheet with carrots; toss to combine. Roast for 5 more minutes.
Step 4: Assemble salad by serving carrot over mixture over a swoosh of Greek yogurt or whipped feta. Drizzle remaining dressing overtop, and garnish with pistachios and herbs.
Recipe FAQs
This salad is a delicious accompaniment to roasted chicken, lamb, or salmon. You can also serve it with a hearty soup or sandwich.
Refrigerate leftover salad in an airtight container for up to 4 days. Since the salad is best served warm, I suggest reheating it in the microwave or a skillet.
If serving with yogurt or any kind of whipped cheese, store separately.
The dressing can be prepared up to 2 days in advance. Keep refrigerated an airtight jar.
You can also slice the carrots up to 1 day ahead.
More Roasted Carrot Side Dishes:
If you try this roasted carrot salad, snap a pic and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Roasted Carrot and White Bean Salad with Apricot-Harissa
Equipment
- Large baking sheet
- Mixing bowls
Ingredients
- 1 lb. multicolored carrots thinly sliced at a diagonal
- 2 medium shallots quartered
- 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 Tbsp. harissa (such as Mina brand)
- 1 Tbsp. apricot preserves
- 2 Tbsp. fresh lemon juice
- 1 tsp. minced fresh garlic
- 1 (15-oz.) can small white beans, such as Great Northern or navy beans
- 1/4 Tbsp. roasted, salted pistachios, roughly chopped
- 1/4 cup tender herbs (such as fresh parsley or dill), torn (if your carrot bunch came with leafy green tops attached, use those instead)
Optional for Serving
- 1/2 cup plain full-fat Greek yogurt, labneh, or whipped feta
Instructions
- Preheat oven to 400°F. Toss carrots and shallots in 2 Tbsp. of the oil, cumin, and salt; arrange on a large baking sheet. Bake for 30 minutes, tossing once halfway through.
- Meanwhile, prepare dressing by combing remaining 2 Tbsp. olive oil, harissa, apricot preserves, lemon juice, and garlic; whisk to combine.
- Add white beans and half of dressing to pan with roasted carrots; gently toss to coat. Place back in the oven for 5 more minutes.Spread yogurt or whipped feta (if using) on a serving platter. Top with carrot and white bean mixture, and drizzle remaining dressing overtop. Garnish with pistachios, fresh herbs, and another pinch of salt (if desired); enjoy warm.
Notes
- Follow these instructions for whipped feta if you’d like to try it! I personally LOVE it with this salad, however Greek yogurt or even a drizzle of tahini is also delicious.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
UN.REAL. how much flavor this quick dish packs. I wanted to make it a vegetarian meal rather than a side dish so I added some diced sweet potatoes to the pan with the carrots + served it over quinoa with some hummus on the side. My dressing was pretty thick after I made it so I added some water to thin to the consistency I liked. Otherwise, followed the recipe to a T and it was a knockout! This recipe will definitely be going in to my “go-to” recipe box!!
I think your directions leave out the shallots.
So good! When I went to make the sauce, I realized my Harissa was moldy, but subbed sambal oelek and it was great!
I made this today and it was delicious! I love the flavors you put together; I would never have thought to combine these, but they tasted amazing all together. Thank you for the recipe. 🙂
Made it tonight for dinner: love it! I had just bought the Belazu Apricot Harissa and was looking for inspiration on how to use it and somebody shared your recipe! So perfect! Love everything about it: great idea!
I made this for dinner last week – it was incredible! Love the flavor combos of apricot + harissa + the sweetness of the carrots. It was even better the next day 🙂 The salad itself could have been a meal if we’d just split it into 2 portions, but we served it with some pan seared tofu to split it into 4 portions, instead. Will definitely be making this one again soon!
Hi Rachel, I’m SO glad you enjoyed it!! Thank you so much for coming back and leaving a review. Cheers!
This looks delicious. I can’t wait to try making this at home. Thanks so much for sharing this. Been looking for recipes that include harissa. So excited!
Hi Billy, isn’t harissa fantastic?! I hope you enjoy the recipe. Cheers!
If this tastes as good as it looks, I am all-in! I love sides that taste so good that you wish it was the main course!