Roasted Broccoli White Bean Salad teams up with healthy spinach & creamy dill dressing. SHARE something healthy today!
Roasted Broccoli White Bean Salad
It can be challenging to make a meal out of a healthy salad. The problem, is that it doesn’t fill you up until the next meal (or snack, if you have eating habits anything like mine.) The best way to make a salad more hearty, is to add some type of legumes and high fiber veggies. This salad features both – roasted broccoli and white beans.
If you have never roasted broccoli, I think you will be pleasantly surprised. Like all roasted vegetables, the flavor intensifies and the broccoli gets a nice, crisped texture. The original recipe called for cannellini beans, but I prefer using a smaller bean. I used Goya small white beans (No joke – they are called “small white beans.”)
The dressing is a lively combination featuring hard-boiled eggs, lemon, Dijon mustard, capers and dill. By making the dressing in a food processor, you end up with a nice creamy texture. The eggs also thicken the dressing, which coats the veggies and spinach for a nice punch of flavor.
It’s a Salad – Get Creative!
Why not branch out and get creative? I would suggest shredded carrot for a little extra crunch or chopped tomatoes for a pop of color. Another option would be to add cooked shredded chicken for extra protein. Topping the salad with freshly shaved Parmesan would also be a nice flourish.
Broccoli Salad Bonus
Broccoli Sunshine Salad is another great broccoli-based salad. This one is more indulgent due to the bacon, cheese and mayo-based dressing. I’m sure that’s why it was such a hit at my recent family picnic.
I recommend striking a balance between healthy eating and splurging by giving both recipes a try!
Roasted Broccoli White Bean Salad – Healthy Option
Ingredients
- 1 large head of broccoli washed, drained, trimmed and cut into florets
- 1/4 c. plus 2 tbsp. olive oil divided
- 1/4 tsp kosher salt
- 3 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 2 hard boiled eggs quartered
- 3 tbsp drained capers chopped
- 2 tbsp snipped fresh dill plus additional for garnish
- 1 15 oz can small white beans or cannellini beans, rinsed and drained
- 8 c. spinach stemmed
- freshly ground black pepper to taste
Special Equipment
- food processor
Instructions
- Heat oven to 450 degrees. Line a baking sheet with aluminum foil.
- Combine the broccoli, 2 tbsp olive oil and salt on prepared sheet and toss to coat evenly. Roast until golden and tender, stirring halfway through, about 20 minutes.
- Meanwhile, combine the lemon juice, mustard, eggs, and 1 tbsp water in food processor and pulse to combine. With the machine on, slowly pour in the remaining 1/4 c. olive oil and process until dressing is smooth. Stir in caper and dill.
- Scrape half of the dressing into a large bowl. Add the warm broccoli, beans and spinach and toss to coat. Transfer to serving platter and serve warm, sprinkled with additional dill, freshly ground black pepper and drizzled with a little additional dressing. Pass the remaining dressing on the side.
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