Dive into the vibrant flavors and beautiful textures of the Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe, a dish that brings together warm, sweet, spicy, and fresh notes in every bite. This salad is an absolute showstopper thanks to tender, colorful carrots roasted to perfection, creamy white beans that add body, and a luscious apricot-harissa dressing that provides a pleasantly bold kick. Whether you’re craving a unique side dish or a light main, this recipe offers both comfort and excitement on your plate in the best way imaginable.

Ingredients You’ll Need

The image shows a wooden round board placed on a white marbled surface, filled with various colorful ingredients in small white bowls and loose pieces. The largest bowl at the top center holds many carrot pieces in orange, purple, and pale yellow shades, giving a textured, chunky look. To the right, a small white bowl contains sliced shallots with a purple and white smooth texture. On the left side, there is a white bowl with a light creamy mashed garlic, and below it two more white bowls hold bright red harissa sauce and shiny orange apricot preserves. Near the bottom center, an orange bowl is filled with chopped green pistachio nuts. Fresh green parsley leaves spread at the bottom right of the board add a leafy texture next to a lemon half showing its bright yellow interior. Another small white bowl at the bottom right holds mixed spices, including brown cumin powder and pink salt. The photo is taken with an iphone --ar 4:5 --v 7

These salad ingredients may look simple, but each one plays a crucial role in creating a harmonious burst of flavor and enticing textures. From the earthy sweetness of roasted carrots to the bright herbs and spicy-sweet dressing, every component elevates the final dish beautifully.

1 lb. multicolored carrots, thinly sliced at a diagonal: Adds vibrant color and caramelized sweetness after roasting.
2 medium shallots, quartered: Provide a subtle onion flavor that softens and sweetens as they roast.
4 Tbsp. extra-virgin olive oil, divided: Essential for roasting veggies and creating a silky dressing base.
1 tsp. ground cumin: Introduces warm, earthy undertones that pair perfectly with carrots.
1/2 tsp. kosher salt: Enhances all the flavors and balances the slight sweetness.
1 Tbsp. harissa (such as Mina brand): Brings smoky, fiery heat for a pleasantly spicy punch.
1 Tbsp. apricot preserves: Adds a luscious sweetness that’s key to balancing the harissa.
2 Tbsp. fresh lemon juice: Brightens the dish with refreshing acidity.
1 tsp. minced fresh garlic: Offers a fragrant kick that lifts the dressing.
1 (15-oz.) can small white beans, such as Great Northern or navy beans: Provides creamy texture and protein that make this salad satisfying.
1/4 Tbsp. roasted, salted pistachios, roughly chopped: Adds a crunchy contrast and a hint of nutty richness.
1/4 cup tender herbs (such as fresh parsley or dill), torn: Imparts fresh herbal brightness and a lovely green pop; use carrot tops if available.
Optional for Serving – 1/2 cup plain full-fat Greek yogurt, labneh, or whipped feta: Adds creamy tanginess that beautifully complements the spicy-sweet dressing.

How to Make Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe

Step 1: Roast the Carrots and Shallots

Start by preheating your oven to 400°F. Toss the sliced carrots and quartered shallots with half of your olive oil, cumin, and salt until everything is nicely coated. Spread them evenly on a large baking sheet so they roast evenly and develop a sweet, caramelized edge. Bake for 30 minutes, remembering to toss them halfway through to ensure each side gets that beautiful roast flavor and tender texture.

Step 2: Whisk Together the Dressing

While the veggies are roasting, it’s time to make your star dressing. Combine the remaining olive oil with harissa, apricot preserves, fresh lemon juice, and minced garlic in a bowl. Whisk everything together until it’s smooth and glossy—this dressing is what ties the salad together with its perfect balance of spice, fruitiness, and acidity.

Step 3: Add Beans and Dress the Salad

Once the carrots and shallots are tender and roasted, bring your salad to the next level by adding the white beans and half of the dressing directly to the pan. Gently toss everything so that the beans soak in that spicy-sweet goodness without mashing them. Return the pan to the oven for an additional 5 minutes to warm the beans through and marry the flavors perfectly.

Step 4: Assemble and Garnish

For a stunning presentation, spread your choice of creamy base—whether Greek yogurt, labneh, or whipped feta—on a serving platter. Spoon the warm carrot and bean mixture right on top. Drizzle the remaining dressing over everything and finish by sprinkling with crunchy pistachios and fresh herbs. A final pinch of salt can elevate each bite even more, creating a truly irresistible salad experience.

How to Serve Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe

The image shows two dishes side by side on a white marbled surface. On the left is a white bowl with a decorative rim filled with a smooth red sauce, and a metal whisk resting inside it. On the right is a white baking dish filled with a roasted mix of small white beans and colorful root vegetables like carrots and potatoes, all showing a mix of orange, yellow, and brown colors with a slightly crispy texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or dill don’t just add color here—they inject a lively herbal aroma that brightens every forkful. The roasted, salted pistachios contribute a crunchy texture and nutty flavor that create satisfying contrast. If you want to elevate the creaminess, a dollop of labneh or whipped feta adds just the right tang and velvety feel.

Side Dishes

This salad stands well on its own, but it also pairs wonderfully with grain bowls, roasted meats, or warm flatbreads. Think about serving it alongside grilled chicken or fish for a fresh, colorful plate. Or pile it atop fluffy couscous or quinoa for a filling vegetarian-friendly meal that’s packed with flavor and nutrition.

Creative Ways to Present

For a casual gathering, serve the salad family-style on a large platter, encouraging everyone to help themselves to the delicious combination of colors and textures. Alternatively, use individual small bowls or cups for a party appetizer presentation that looks gorgeous and is easy to eat. Drizzle a little extra apricot-harissa dressing on top just before serving to keep the flavors zingy and fresh.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe in an airtight container in the refrigerator for up to 3 days. Keep the creamy component separate if possible to preserve freshness and texture. When ready to eat, gently toss everything back together for a quick and tasty meal.

Freezing

This salad is best enjoyed fresh and isn’t recommended for freezing, as the texture of the beans and herbs can suffer. However, you can freeze the apricot-harissa dressing separately for up to a month if you want to prep ahead and have the flavors ready to brighten any future dish.

Reheating

Reheat leftovers gently in a warm oven or on the stovetop for a few minutes, stirring carefully so the beans don’t break apart and the carrots retain their lovely texture. Avoid microwaving too aggressively as it can make the salad watery and affect the balance of flavors. Adding a little fresh lemon juice after reheating revitalizes every bite.

FAQs

Can I use canned carrots instead of fresh ones?

Fresh carrots roasted bring out the best natural sweetness and texture in this salad. Canned carrots tend to be softer and lack the vibrant flavor, so fresh is highly recommended for the Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe.

Is this salad suitable for vegans?

Absolutely! Simply skip the optional yogurt, labneh, or whipped feta topping, or swap it for a plant-based yogurt alternative. The rest of the recipe is naturally vegan and packed with delicious, wholesome ingredients.

What can I substitute for harissa if I don’t have any?

If you can’t find harissa, you might use a mix of chili paste or powder combined with smoked paprika and a little garlic to mimic its smoky, spicy profile. Adjust to taste, keeping in mind harissa’s unique blend contributes a special touch to this salad’s signature flavor.

Can I prepare this salad completely ahead of time?

You can roast the carrots and prepare the beans and dressing a few hours before serving, but for the best texture and flavor, assemble and garnish just before eating. This keeps the salad fresh and the dressing bright in the Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe.

How spicy is the salad with harissa?

The heat from harissa in this salad is balanced beautifully by the sweetness of apricot preserves and the creaminess of yogurt or labneh, resulting in a moderate spice level that’s approachable but lively. You can always adjust the amount of harissa to suit your preference.

Final Thoughts

This Roasted Carrot and White Bean Salad with Apricot-Harissa Recipe is one of those dishes that brings joy with every bite—from its gorgeous colors to its well-balanced sweet, spicy, and creamy flavors. I can’t recommend it enough for sprucing up your meal rotation, whether it’s a relaxed weeknight dinner or an impressive dish for friends. Give it a try, and I promise this salad will quickly become a favorite you come back to again and again.