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Roasted Carrot and White Bean Salad with Apricot-Harissa

Roasted Carrot and White Bean Salad with Apricot-Harissa

Roasted carrot and white bean salad tossed in apricot-harissa sauce with shallots and pistachios. A colorful and lightly spiced vegan side, this is perfect for make-ahead lunches or dinner parties.
Course Side Dish
Cuisine American, middle eastern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 217kcal


  • 1 lb. multicolored carrots cut into 1/2-inch coins, leafy carrot tops torn and reserved
  • 2 shallots quartered
  • 3 Tbsp. olive oil divided
  • 3/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. harissa paste or sauce
  • 1 Tbsp. apricot preserves
  • 1 tsp. fresh lemon juice
  • 1 tsp. finely minced garlic
  • 1 15-oz. can unsalted white beans, rinsed and drained
  • 3 Tbsp. roughly chopped pistachios


  • Preheat oven to 375°F. Toss carrots and shallots in 1 Tbsp. of the oil, 1/2 tsp. of the salt, and black pepper. Bake for 30 minutes, tossing once halfway through.
  • Prepare sauce by combing remaining 2 Tbsp. oil with harissa, apricot preserves, lemon juice, garlic, and remaining 1/4 tsp. salt. Stir well.
  • Toss carrots with white beans and reserved leafy carrot tops (if desired); arrange on a plate, platter, or bowl. Drizzle with apricot-harissa sauce. Scatter pistachios overtop. Serve at room temperature or chilled.


If using carrots without tops, substitute 1/2 cup chopped fresh cilantro, parsley, or basil for the chopped carrot tops.


Serving: 1g | Calories: 217kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 391mg | Fiber: 7g | Sugar: 8g