Warm Cannellini and Browned Carrot Salad with Dill and Maple

From InMyBowl’s Alexandra Dawson.

That sort of life giving meal that trickles its way into every cell, replenishing and restoring, my Warm Cannellini and Browned Carrot Salad with Dill and Maple is a meal even the most devout meat eater will stand behind. Packed to brim with hearty, rooting, and health promoting carrots, protein and fiber rich cannellinis, and warming dill and pure maple, I serve my salad warm, fresh off the skillet, accompanied by toasted pita and a heaping dollop of lemon chickpea hummus.


3 tablespoons olive oil, divided
1 pound carrots, peeled and sliced ¼” thick on the diagonal
2 cans (14 ounces each) cannellini beans, drained and rinsed
¼ cup fresh dill, finely chopped
½ cup (about 3) shallots, very thinly sliced
1 tablespoon pure maple syrup
juice of 1 lemon
¼ teaspoon Himalayan sea salt
3 tablespoons sliced almonds


In your largest skillet, heat 1 tablespoon 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). Sit in cannellini beans and dill and continue to sauté for an additional 3 minutes, remove from heat and transfer to desired serving dish.

Meanwhile, in a small bowl, whisk together remaining 2 tablespoons olive oil, shallots, maple, lemon juice, and sea salt.

To assemble: gently toss carrot cannellini mixture with olive oil mixture until vegetables are well coated. Sprinkle with sliced almonds, serve and enjoy!