Lemony Roasted Broccoli Salad With White Beans and Kale

Lemony Roasted Broccoli Salad With White Beans and Kale sides This delicious and healthy roasted broccoli salad with kale and white beans, is a recipe that combines the natural sweetness of roasted broccoli with the earthiness of kale and the creaminess of white beans with a lemony dressing to bring all the flavors together. bean salad recipes Lemony Roasted Broccoli Salad With White Beans and Kale broccoli, salads

This delicious and healthy roasted broccoli salad with kale and white beans, is a recipe that combines the natural sweetness of roasted broccoli with the earthiness of kale and the creaminess of white beans with a lemony dressing to bring all the flavors together. This salad is perfect for a tasty lunch, dinner or side dish and is easily customizable to your taste preferences. I love to make this when I need a packable lunch or meal because kale holds up really well even when dressed. I love to add some grilled chicken to it and voila a tasty lemony and filling salad!

Lemony Roasted Broccoli Salad With White Beans and Kale

Ingredients

  • BROCCOLI: Fresh broccoli is best for this salad. I like to keep the florets even bite-sized pieces
  • OLIVE OIL: I use extra vigin olive oil for tossing the broccoli with before roasting and for the dressing
  • SHALLOT & GARLIC: I like the mellow sweet flavor the shallot gives the salad - you could use red onion in its place if you prefer. The garlic is for the dressing - you could swap fresh minced garlic for garlic powder if you prefer.
  • PARSLEY: Fresh parsley adds a bright, clean, and slightly peppery flavor, adding a refreshing element. If you prefer to use other herbs like fresh basil, fresh mint, cilantro or dill you can or you can easily do a combination. I like to use Italian parsley for this recipe.
  • FETA CHEESE: Love the tangy salty briny flavor feta adds. Feel free to swap it out with crumbled goat cheese or even freshly grated parmesan cheese.
  • SLICED ALMONDS: I love the bit of crunch they add to the salad. Feel free to use any nuts or seeds you like or a combination of them. (walnuts, pecans, hazelnuts, pistachios, pumpkins seeds, toasted pine nuts, sunflower seeds or hemp seeds). If you prefer to use chopped almonds instead you can.
  • KALE: Kale is our base green, a deep leafy green rich in vitamins C, K, iron, copper, magnesium and more. It’s a power green, and can be a little rough, but once massaged with dressing and a healthy fat, becomes much more tender and delicious. Use a different type of leafy green instead of kale such as arugula or spinach if you prefer but those don’t hold up as well as the kale.
  • WHITE BEANS: White beans provide the plant protein, but also fiber, Vitamin B1, potassium and iron. They’re soft, and almost creamy in texture.
  • EXTRA VIRGIN OLIVE OIL: Olive oil is what makes up most of the dressing so use one you like.
  • LEMON JUICE & LEMON ZEST: They add tangy flavour to the dressing. Use freshly squeezed lemon juice and freshly zested for best flavor.
  • RED WINE VINEGAR: Adds a different hint of acidity that compliments the lemon juice in the dressing. Feel free to use apple cider vinegar or any other vinegar you like.
  • HONEY: It adds just a hint of sweetness to the dressing. Feel free to substitute the honey with maple syrup or agave.
  • DIJON MUSTARD: Always adds a nice tangy, sharp flavor to the dressing
  • SPICES: Apart from salt and pepper I like to also add in a pinch of chili flakes for a little bit of heat and sometimes a pinch of oregano or Italian seasoning for extra flavor. .

Lemony Roasted Broccoli Salad With White Beans and Kale

Serving And Add In Ideas:

  • Add other veggies either roasted, grilled, or raw such as carrots, corn, bell peppers, cauliflower, sweet potatoes, beets, etc for more flavor and texture
  • Add sliced avocado for creaminess and healthy fats
  • Add dried cranberries, cherries, raisins, or apricots can add a sweet contrast to the savory flavors
  • Add another form of protein on top like grilled chicken, shrimp or steak
  • Add the salad mixture into wraps or stuff into pita pockets
  • Serve over a flatbread
  • Serve over a buttered baked potato or sweet potato
  • Toss in a cup of cooked orzo/pasta, quinoa, rice or farro

Lemony Roasted Broccoli Salad With White Beans and Kale

How to Make Roasted Broccoli & Kale Salad

  1. Roast Broccoli: Toss the broccoli with olive oil, salt and pepper and place on sheet pan and roast until tender
  2. Prepare Dressing: Whisk together the dressing ingredients in a small bowl or shake the ingredients together in a mason jar.
  3. Dress & Massage Kale: This is optional but you can massage the kale and the shallots with a little bit of the dressing to make is softer. Kale can be tough, so massaging it with your hands or tossing it well with a bit of the dressing for a minute helps break down the fibers, making it more tender and easier to eat.
  4. Assemble Salad: Combine the kale with the broccoli, herbs, shallots, white beans, feta, almonds and the dressing. Toss well.
  5. Enjoy: Enjoy as a side to any meat or add in some tuna or grilled chopped chicken or shredded rotisserie chicken for a complete meal.

Lemony Roasted Broccoli Salad With White Beans and Kale

Roasted Broccoli & Kale Salad Storage & Make Ahead Instructions

  • STORAGE: To store undressed salad, I recommend storing your dressing separately. This will keep kale fresher for longer. Just massage into kale as soon as you’re ready to eat. Any leftover kale salad that has been tossed with the dressing can be stored in an airtight container in the refrigerator for up to 2 days.
  • MAKE AHEAD: To prep and serve later or meal prep, store broccoli, kale, toppings and dressing separately in airtight containers and toss just before enjoying. The roasted broccoli can be made and stored in the fridge in an airtight container for 1-2 days. The dressing will keep in the refrigerator for up to a week. When ready to eat, chop the kale and assemble the salad!

Lemony Roasted Broccoli Salad With White Beans and Kale

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Recipe

Servings: 6
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

For the Roasted Broccoli

  • One (16-oz.) pkg. fresh broccoli florets (approx 7 cups florets)
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 4 cups chopped kale
  • 2 tablespoons chopped fresh flat-leaf parsley
  • One 15-ounce can white beans/cannellini beans, drained and rinsed
  • 1 shallot thinly sliced
  • ½ cup crumbled feta cheese
  • ⅓ cup sliced almonds (toasted)

For the Dressing

  • ½ cup olive oil
  • Zest of one lemon
  • ¼ cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey, more to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili flakes (optional)

Directions

  1. Preheat oven to 400°F. Line or grease a large baking sheet.
  2. Toss together broccoli, olive oil, salt, and pepper in a large bowl or straight on baking sheet. Spread broccoli in a single layer on a rimmed baking sheet. Transfer into preheated oven and roast until just tender, 20 to 25 minutes. Feel free to broil for 1-2 minutes if you would like some extra charred edges on your broccoli. Allow to cool while you prepare dressing and salad.
  3. Meanwhile, whisk together lemon zest and juice,parsley, garlic, mustard, vinegar, honey, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper and chili flakes if using in a medium bowl. Set aside
  4. In large bowl add the kale, shallots and drizzle in a couple teaspoons of the dressing. Massage kale or toss to thoroughly coat with dressing to soften kale.
  5. Add the roasted broccoli, white beans, parsley, red onion, almonds and cheese to kale. Drizzle over as much of the dressing as you prefer and toss gently to combine.
  6. Test for seasoning and adjust salt and pepper to taste. Feel free to add an extra sprinkle of feta or extra nuts on top before serving.

Lemony Roasted Broccoli Salad With White Beans and Kale