That sort of life giving meal that trickles its way into every cell, replenishing and restoring, today I couldn’t be more excited to share my Warm Cannellini and Browned Carrot Salad with Dill and Maple, a salad even the most devout winter hibernator can and will first bump to. A very simple, texturally and aesthetically complex, and nutritionally profound plant based recipe, packed to brim with hearty, rooting, and health promoting carrots, protein and fiber rich cannellini, and warming pops of fresh dill and pure maple, this light bite has become a quick household favorite. Andrew and I served our carrot cannellini salad warm fresh off the skillet, but it keeps exceptionally well refrigerated for an accessible grab-and-go workweek option. I accompanied mine with toasted pita and a heaping dollop of lemon chickpea hummus.
Warm Cannellini and Browned Carrot Salad with Dill and Maple [serves 5]
Inspired by: Heidi Swanson, Spring Carrots & Beans, Near & Far
2 tablespoons olive oil, divided
2 pounds carrots, peeled and sliced ¼” thick on the diagonal
½ cup (about 3) shallots, very thinly sliced
1 tablespoon pure maple syrup
juice of 1 lemon
¼ teaspoon himalayan sea salt
2 cans (14 ounces each) cannellini beans, drained and rinsed
¼ cup fresh dill, finely chopped
3 tablespoons sliced almonds
In your largest skillet, heat olive oil over medium-high heat until just hot. Add carrots and sauté, stirring frequently, until carrots are just soft and beginning to brown (about 10-12 minutes). Stir in shallots and continue to sauté for 4 minutes. Stir in maple, lemon juice, and sea salt then remove from heat and transfer to desired serving dish.
Gently toss carrot mixture with beans and dill. Sprinkle with sliced almonds, serve and enjoy!