White Bean Salad with Broccoli


Double the greens, double the enjoyment. This Lemony White Bean Salad with Broccoli could easily become your favorite lunch for the workweek. Nutritious and filling, this gluten-free salad is loaded with ingredients (such as onion and beans) that promote gut health. The mix of arugula and broccoli provides a double helping of cruciferous veggies, which are rich in fiber. And the best part? It tastes fantastic. We consider that a win-win.


In this standout salad, warm roasted broccoli is paired with savory Parmesan, zesty baby arugula leaves, and smooth white beans. Keep an eye on your broccoli in the oven: you want it roasted and slightly charred, not burnt. Prepare your dressing right in the bottom of the bowl you plan to serve the salad in, then toss in the red onions while you get the rest of the salad ready. This way, they soak up some of the delightful lemony flavor of the dressing, softening their sharpness. When it's time to serve, just combine all the ingredients in the serving bowl, give it a toss, and you're all set.



Ingredients:-

1 (16-oz.) package of fresh broccoli florets (7 cups florets)

½ cup plus 1½ tablespoons olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

½ teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)

2 tablespoons chopped fresh flat-leaf parsley

1 garlic clove, minced

1 tablespoon whole-grain mustard

1 tablespoon apple cider vinegar

½ teaspoon honey

1 (15½-oz.) can of no-salt-added cannellini beans, drained and rinsed

4 cups baby arugula 

1 cup thinly sliced red onion (from 1 onion)

1 ounce Parmesan cheese, shaved (about ½ cup)


Directions:-



Step 1:- Preheat the oven to 400°F with the oven rack positioned 6 inches from the heat source. In a large bowl, combine the broccoli, 1½ tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the broccoli in a single layer on a rimmed baking sheet. Roast in the oven until just tender, approximately 20 to 25 minutes.


Step 2:- In the meantime, whisk together the lemon zest and juice, parsley, garlic, mustard, vinegar, honey, and the remaining ½ cup of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper in a medium bowl. Set this mixture aside.


Step 3:- Raise the oven temperature to broil; cook the broccoli until it is slightly charred, about 1 to 2 minutes. Allow it to cool for about 5 minutes.


Step 4:- In a large bowl, combine the roasted broccoli, cannellini beans, baby arugula, and red onion. Toss everything with the dressing and sprinkle with Parmesan.