eating healthy doesn’t have to be a time-consuming or complex feat, and one thing about me is that i will do anything to eliminate unnecessary tasks on weeknights. another thing you should know about me is that biting into a piece of lettuce that’s gone bad has the potential to ruin my day, and because of that, i stray away from buying packaged salad greens if it looks like a bad batch.

these two factors as of late have inspired me to think outside the box and experiment with how i prepare salads, and this roasted carrot salad has become my current hyper-fixation meal as a result. it’s packed with nutrients, flavor, heartiness, and everything in-between to make it the perfect substitute to switch-up your usual salad routine <3!!

ingredients

-5 carrots

-cannellini beans

-pumpkin seeds

-parsley

-feta

-olive brine & olive oil

preparation

1. add your chopped carrots tossed in olive oil, salt, and any spice your heart desires (i’ve been LOVING curry powder with some cracked black pepper recently!) to an oven pre-heated to 400 degrees and cook for 30 minutes
2. chop up some garlic and throw into a pan with olive oil and can of cannellini beans; cook on medium for 5-6 minutes, stirring intermittently
3. once your carrots and beans have cooled, combine into a large bowl and throw in all of those yummy toppings!!! i’m talking feta, pumpkin seeds, parsley, a super secret simple sauce (splash of olive brine + olive oil), and salt to taste
4. ET VOILÀ!!!!

the beauty of this recipe is that you can customize it to your preferences, so if you’re not a fan of parsley you could always omit and add something like arugula instead — the world is your oyster!!

💘, HANNA