Lemony White Bean Salad with Broccoli

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

1. 1Preheat the oven to 400°F and position a rack six inches from the heat source. Toss the broccoli florets with one and a half tablespoons of olive oil, half a teaspoon of kosher salt, and a quarter teaspoon of black pepper in a large mixing bowl.
2. 2Arrange the seasoned broccoli in an even layer on a rimmed baking sheet. Roast for 20 to 25 minutes until the florets are just tender.
3. 3Whisk the lemon zest, lemon juice, chopped parsley, minced garlic, whole-grain mustard, apple cider vinegar, and honey in a medium bowl. Slowly whisk in the remaining half cup of olive oil, half a teaspoon of salt, and a quarter teaspoon of pepper, then set the dressing aside.
4. 4Turn the oven setting to broil and cook the roasted broccoli for one to two minutes until the edges are slightly charred. Remove the pan from the oven and let the broccoli cool for about five minutes.
5. 5Place the cooled broccoli, drained cannellini beans, baby arugula, and sliced red onion into a large serving bowl. Pour the prepared dressing over the top, toss everything to coat evenly, and finish by sprinkling shaved Parmesan cheese over the salad.

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