The sweetness of roasted carrots is beautifully highlighted by peppery arugula, crunchy croutons and a garlicky, lemon, thyme dressing. With some white beans to round it all out and give us a boost of healthy protein and fiber, this is such an incredibly delicious and nourishing take on a panzanella salad. You’re gonna love it!


1/2lb carrots
1/8t garlic powder
1/8t onion powder
1/8t thyme
2T olive oil

1 garlic clove, minced or grated
1 lemon, juiced
1/4t thyme
4T olive oil
1/8t salt
1/8t pepper

1-2c bread, cubed (I used sourdough-YUM)
1/4t garlic powder
2T olive oil

1c white beans, cooked or canned/drained – make your own here
2-3c arugula
1c microgreens – optional
Chives, chopped – optional


Preheat oven (with the baking sheet inside if you can remember) to 375°F. Chop up the carrots into large sticks. Sprinkle with garlic powder, onion powder, thyme and a little salt and pepper. Drizzle with olive oil and toss to coat. Dump them out on the baking sheet (don’t forget it’s hot) and roast for 8-10 min, flip the carrots then roast for another 5 min. Let cool for 5-10 min so they don’t completely wilt the greens.

Add garlic, lemon juice, thyme, olive oil, salt and pepper in a jar, secure the lid and shake. Set aside.

Toss bread cubes in garlic powder, olive oil and a small pinch of salt. Then toast on a pan in your toaster oven or add to the oven with the carrots for 3-5 min.

Dump carrots, croutons and beans in a large bowl, pour about 3/4 of the dressing over and toss to coat. Add the arugula, microgreens and a big pinch of chives, toss. Add the rest of the dressing if you need/want it. Plate it up and top with some more chives.



  1. This salad is so good! The carrots are roasted just long enough to be flavorful and crunchy. The beans are a good addition so the salad doesn’t leave you hungry in a few hours. The homemade croutons are delicious! Especially if you’re a garlic lover!

    Liked by 1 person

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