Prepare the lima beans according to the instructions on the packaging. While the beans are cooking, toss the diced sweet potatoes in 2 TBSP of olive oil and spread them in an even layer on the prepared baking sheet. Roast for 25-30 minutes, until tender throughout and starting to brown. Remove from the oven and let cool while you continue prepping the remaining ingredients.

Using a vegetable peeler or mandolin, shave the carrots into thin ribbons. Set aside.

To make the dressing, combine the lemon, garlic, dill, mustard, and honey in a mason jar or the bowl of a food processor. Use a stick blender (or food processor) to roughly blend the ingredients, then pour in ⅓ cup of olive oil and continue blending until smooth and creamy.

Taste and add lemon, salt, or dill to your preference. The lemon rind and pith with give the vinaigrette a richer texture and the tartness will highlight the fresh dill.

Assemble the salad by combining the cooked lima beans, roasted sweet potatoes, and shaved carrots. Add in the chopped parsley and vinaigrette, and toss until the vegetables are well coated. Use a spoon to add the ricotta in large dallops, then garnish with a final drizzle of olive oil and serve!