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Roasted Broccoli and White Bean Salad
Crispy, charred broccoli edges and creamy cannellini beans make this salad incredibly satisfying. You'll toss warm roasted vegetables with fresh arugula and a sharp, homemade lemon mustard dressing that cuts right through the richness. It's a sturdy, plant-forward dish that holds up beautifully on a dinner table or packed for lunch the next day. A final shower of shaved Parmesan ties everything together with a salty, savory finish.
Ingredients
- 1 (16-oz.) pkg. fresh broccoli florets (7 cups florets)
- ½ cup, plus 1½ Tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- ½ tsp. black pepper, divided
- ½ tsp. lemon zest plus ¼ cup fresh juice (from 2 lemons)
- 2 Tbsp. chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1 Tbsp. whole-grain mustard
- 1 Tbsp. apple cider vinegar
- ½ tsp. honey
- 1 (15½-oz.) can no-salt-added cannellini beans, drained and rinsed
- 4 cups baby arugula
- 1 cup thinly sliced red onion (from 1 onion)
- 1 oz. Parmesan cheese, shaved (about ½ cup)
Instructions
- 1Preheat the oven to 400°F with the oven rack 6 inches from the heat. Toss the broccoli florets with 1 1/2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl.
- 2Spread the broccoli in a single layer on a rimmed baking sheet. Roast until just tender, 20 to 25 minutes. Give the florets plenty of space so they roast rather than steam.
- 3While the broccoli roasts, whisk the lemon zest, lemon juice, parsley, minced garlic, mustard, vinegar, honey, and the remaining 1/2 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.
- 4Increase the oven temperature to broil. Cook the broccoli until the edges are slightly charred, 1 to 2 minutes. Watch closely here, as the florets can burn quickly under the broiler. Let cool for about 5 minutes.
- 5Combine the cooled broccoli, drained beans, baby arugula, and sliced red onion in a large serving bowl. Toss with the prepared dressing and sprinkle with shaved Parmesan cheese.
Notes
- Make ahead: You can whisk the dressing together up to 3 days in advance and store it in the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The arugula will wilt slightly, but the flavors remain excellent.
- Swap: If you don't have cannellini beans, Great Northern beans or chickpeas work just as well.