How To Make Roasted Veggie And White Bean Salad
This tasty white bean salad is put together with roasted broccoli, fennel, and garlic tossed together with white beans and a tasty lemon-vinegar dressing!
Serves:
Ingredients
- 1white onion,finely chopped
- 2tbspred wine vinegar
- 1lemon,zested
- 1lemon,juiced
- 1½tspdijon mustard
- fine sea salt and freshly ground black pepper,to taste
- ¼cupextra-virgin olive oil
- 1headbroccoli,cut into large florets
- 1fennel bulb,trimmed, cut into ½-inch wedges
- 2clovesgarlic,smashed
- 1pinchred pepper flakes
- 2tbspfennel fond,finely chopped
- 15ozwhite bean,(1 can) drained, rinsed
- 4eggs,hard-boiled, peeled, coarsely chopped
Instructions
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Preheat the oven to 425 degrees F.
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In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard.
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Season with salt and pepper, and stir to combine.
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In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
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Spread the broccoli onto a large baking sheet and season with salt and pepper.
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Bake for 25 to 30 minutes, tossing the vegetables occasionally, until tender and golden, .
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Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
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Whisking constantly, slowly add the remaining ¼ cup of the olive oil to the onion mixture until an emulsified dressing forms.
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Whisk in the fennel fronds. Add the beans and roasted vegetables, and toss to combine.
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Season with salt and pepper to taste. Top with the chopped eggs and serve.
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Enjoy!
Nutrition
- Calories: 690.32kcal
- Fat: 19.78g
- Saturated Fat: 3.77g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.74g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 99.21g
- Fiber: 29.38g
- Sugar: 16.39g
- Protein: 38.48g
- Cholesterol: 159.96mg
- Sodium: 1452.23mg
- Calcium: 494.87mg
- Potassium: 3550.80mg
- Iron: 15.29mg
- Vitamin A: 230.59µg
- Vitamin C: 182.19mg
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