Roasted Carrot Fall Butter Bean Salad

Roasted Carrot Fall Butter Bean Salad


Ingredients for the roasted veggies:

  • 4 large carrots peeled and sliced into rounds
  • 2-4 banana shallots (depending on size), peeled and sliced
  • 2 tbsp olive oil
  • 1/4 tsp clove
  • 1/4 tsp ceylon cinnamon
  • Large pinch of celtic salt

For the dressing

  • 1/2 lemon juiced
  • 2 tbsp extra virgin olive oil
  • 1 tsp stoneground mustard
  • 1/2 tsp maple syrup
  • Pinch of celtic salt

For the salad

  • 1 can butter beans drained
  • 1 bunch dill chopped roughly
  • Pumpkin seeds


  • Preheat oven to 350F. In a medium sized bowl, add the carrots, shallot, olive oil and seasonings and toss to cover the vegetables evenly. Line a baking sheet with parchment paper and pour the vegetables onto the baking sheet and arrange in a single layer. Roast for 40-45 minutes until caramelized and slightly golden.
  • In a bowl, add dressing ingredients and whisk together. Drain the butter beans and rinse well. Add the roasted vegetables, dill and butter beans to the bowl of salad dressing and toss to combine.
  • Serve with a sprinkling of pumpkin seeds on top and a generous sprinkle of dill.

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