Roasted Broccoli Salad with Crispy White Bean Crumble & Lemon Caper Cream
Roasted Broccoli Salad with Crispy White Bean Crumble & Lemon Caper Cream
Ingredients
For the Roasted Broccoli Salad
- 2 pounds broccoli, finely chopped
- 1 red onion, chopped
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon paprika
- 3 mini cucumbers, sliced
For the Crispy White Bean Crumble
- 1 can white beans, 15 ounce, rinsed, drained, and patted dry
- 1/2 teaspoon fresh dill
- 1/3 cup golden raisins, chopped
- 1/2 cup roasted almonds, chopped
- 1/4 cup parsley, chopped
For the Lemon Caper Cream
- 1/4 cup olive oil
- 1/4 cup Greek yogurt
- 1 lemon, juice and zest of
- 1 tablespoon capers, chopped
- 1 clove garlic, minced
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- to taste black pepper
- 3 tablespoons Parmesan cheese, finely shredded
- as needed water, for thinning, if desired
Instructions
- 1
Preheat your oven to 425°F. Line one large sheet pan with parchment paper. Place a second unlined sheet pan into the oven while it preheats to get it hot.
⏱️ 15 min•🌡️ 425
- 2
In a large bowl, combine the finely chopped broccoli and chopped red onion. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and the paprika. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Carefully remove the hot unlined sheet pan from the oven. Spread the seasoned broccoli and red onion mixture in a single layer onto the hot sheet pan. Roast for 30 to 35 minutes, or until the broccoli is tender and the edges are lightly charred.
⏱️ 35 min•🌡️ 425
- 4
While the broccoli roasts, prepare the white beans. Roughly chop the patted dry white beans. Spread them onto the parchment-lined sheet pan. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the fresh dill. Toss to combine.
⏱️ 5 min
- 5
Place the white beans in the oven with the broccoli (if space allows, or after the broccoli is done if necessary). Roast for about 20 minutes, tossing halfway through, until crispy and lightly golden.
⏱️ 20 min•🌡️ 425
- 6
While the vegetables are roasting, prepare the lemon caper cream. In a jar with a tight-fitting lid, combine 1/4 cup olive oil, Greek yogurt, lemon juice and zest, chopped capers, minced garlic, maple syrup, Dijon mustard, 1/2 teaspoon salt, dried oregano, and black pepper to taste. Shake vigorously until well combined. Stir in the finely shredded Parmesan cheese. If a thinner consistency is desired, add water 1 teaspoon at a time until it reaches your preference.
⏱️ 5 min
- 7
Once roasted, remove the broccoli and white beans from the oven and allow them to cool completely. This will take approximately 15-20 minutes.
⏱️ 20 min
- 8
Once the roasted broccoli has cooled, transfer it to a large serving bowl and toss with the sliced mini cucumbers.
⏱️ 2 min
- 9
Once the crispy white beans have cooled, add them to a separate bowl and toss with the chopped golden raisins, chopped roasted almonds, and chopped parsley to create the crumble.
⏱️ 3 min
- 10
To serve, plate the roasted broccoli and cucumber mixture. Top generously with the crispy white bean crumble. Drizzle with the lemon caper cream as desired, or serve the dressing on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Broccoli Salad with Crispy White Bean Crumble & Lemon Caper Cream
For the Roasted Broccoli Salad
- 2 pounds broccoli, finely chopped
- 1 red onion, chopped
- 4 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon paprika
- 3 mini cucumbers, sliced
For the Crispy White Bean Crumble
- 1 can white beans, 15 ounce, rinsed, drained, and patted dry
- 1/2 teaspoon fresh dill
- 1/3 cup golden raisins, chopped
- 1/2 cup roasted almonds, chopped
- 1/4 cup parsley, chopped
For the Lemon Caper Cream
- 1/4 cup olive oil
- 1/4 cup Greek yogurt
- 1 lemon, juice and zest of
- 1 tablespoon capers, chopped
- 1 clove garlic, minced
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- to taste black pepper
- 3 tablespoons Parmesan cheese, finely shredded
- as needed water, for thinning, if desired
Instructions
- 1
Preheat your oven to 425°F. Line one large sheet pan with parchment paper. Place a second unlined sheet pan into the oven while it preheats to get it hot.
⏱️ 15 min•🌡️ 425 - 2
In a large bowl, combine the finely chopped broccoli and chopped red onion. Add 2 tablespoons of olive oil, 1 teaspoon of salt, and the paprika. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Carefully remove the hot unlined sheet pan from the oven. Spread the seasoned broccoli and red onion mixture in a single layer onto the hot sheet pan. Roast for 30 to 35 minutes, or until the broccoli is tender and the edges are lightly charred.
⏱️ 35 min•🌡️ 425 - 4
While the broccoli roasts, prepare the white beans. Roughly chop the patted dry white beans. Spread them onto the parchment-lined sheet pan. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the fresh dill. Toss to combine.
⏱️ 5 min - 5
Place the white beans in the oven with the broccoli (if space allows, or after the broccoli is done if necessary). Roast for about 20 minutes, tossing halfway through, until crispy and lightly golden.
⏱️ 20 min•🌡️ 425 - 6
While the vegetables are roasting, prepare the lemon caper cream. In a jar with a tight-fitting lid, combine 1/4 cup olive oil, Greek yogurt, lemon juice and zest, chopped capers, minced garlic, maple syrup, Dijon mustard, 1/2 teaspoon salt, dried oregano, and black pepper to taste. Shake vigorously until well combined. Stir in the finely shredded Parmesan cheese. If a thinner consistency is desired, add water 1 teaspoon at a time until it reaches your preference.
⏱️ 5 min - 7
Once roasted, remove the broccoli and white beans from the oven and allow them to cool completely. This will take approximately 15-20 minutes.
⏱️ 20 min - 8
Once the roasted broccoli has cooled, transfer it to a large serving bowl and toss with the sliced mini cucumbers.
⏱️ 2 min - 9
Once the crispy white beans have cooled, add them to a separate bowl and toss with the chopped golden raisins, chopped roasted almonds, and chopped parsley to create the crumble.
⏱️ 3 min - 10
To serve, plate the roasted broccoli and cucumber mixture. Top generously with the crispy white bean crumble. Drizzle with the lemon caper cream as desired, or serve the dressing on the side.
⏱️ 5 min