Roasted Broccoli Salad with Crispy White Beans

This roasted broccoli salad is my favorite salad I have ever made. Charred broccoli, a crispy white bean crumble, and a creamy lemon yogurt dressing loaded with fresh herbs. At 13g of protein and 10g of fiber per serving, it eats like a full meal.

5 from 2 votes

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Prep Time 20

Cook Time 35

Total Time 55

Serving servings

Ingredients

Roasted broccoli and onion:

2 lbs broccoli, finely chopped
1 red onion, diced (I like it small pieces)
2 tablespoon olive oil
1 teaspoon salt
Pinch of black pepper

White bean crumble:

15 oz can of organic white beans, (cannellini or great northern), rinsed, drained, and patted very dry
1 tablespoon olive oil
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
¼ teaspoon salt
Pinch of black pepper

For the salad:

½ cup raw almonds, roughly chopped and toasted
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh dill, finely chopped
Zest of 1 lemon

For the lemon yogurt dressing:

¼ cup extra-virgin olive oil
¼ cup plain 0% Greek yogurt, I did 0% Fage
1 tablespoon capers, chopped
Juice of 1 lemon, about 3 Tbsp
1 - 2 teaspoon Dijon mustard, to taste
3 large garlic cloves, finely minced
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper

Instructions

Preheat the oven: Heat the oven to 425°F and line two sheet pans with parchment paper.
Chop the broccoli small: Finely chop the florets and the tender stems. You want small pieces, almost the size of rice. More surface area means more browning.
Season the veggies: Add the broccoli and red onion to a large bowl with the olive oil and salt. Toss until everything is coated.
Roast the broccoli: Spread the broccoli and onion across one pan in an even layer. Roast for 30 to 35 minutes, until the edges are deeply browned and crisp.
Prep the beans: Pat the beans completely dry, then roughly chop them so they break apart. Add them to the second pan with the olive oil, garlic powder, onion powder, salt, and pepper and toss.
Roast the beans: Roast for about 25 minutes, tossing halfway, until they are dry and crumbly with crisp edges.
Toast the almonds: Spread the almonds on a small pan and add them to the oven for the last 6 to 8 minutes. Let them cool, then roughly chop.
Make the dressing: Add all the dressing ingredients to a jar, seal it, and shake until smooth. If you want it thinner, add water 1 teaspoon at a time until it pours.
Toss the salad: Once the broccoli has cooled (for about 10 minutes or so), add it to a large bowl with the toasted almonds, parsley, cilantro, dill, and lemon zest. Toss to combine.
Assemble and serve: Plate the broccoli, top with the white bean crumble, and dress as desired.

Notes

Dry the beans well: Pat them completely dry before they go on the pan. Wet beans steam instead of crisping. They will pop and skip around while roasting, which is normal.

Let the broccoli cool: Wait about 10 minutes before adding the dressing. Hot broccoli releases steam and the salad goes soggy. Add the bean crumble at the very end so it stays crisp.

Taste the dressing first: The capers and Dijon are already salty, so you may need less salt than called for.

Storage: Keeps in an airtight container in the fridge for 3 to 4 days. Store the dressing and the bean crumble separately if you want everything to stay crisp. Do not reheat once dressed, since the yogurt will separate.

Nutrition

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!