Roasted Broccoli White Bean Salad – Healthy Option
Roasted Broccoli White Bean Salad is a healthy mix of spinach tossed with a creamy dressing of Dijon, capers and dill, roasted broccoli and white beans.
Servings: 4
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.