Roasted Veggie And White Bean Salad Recipe

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Paula
Paula February 11, 2021
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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!

Preparation: 18 minutes
Cooking: 25 minutes
Total: 43 minutes
Serves:

Ingredients

  • 1white onion,finely chopped
  • 2tbspred wine vinegar
  • 1lemon,zested
  • 1lemon,juiced
  • tspdijon 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

  1. Preheat the oven to 425 degrees F.

  2. In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard.

  3. Season with salt and pepper, and stir to combine.

  4. In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.

  5. Spread the broccoli onto a large baking sheet and season with salt and pepper.

  6. Bake for 25 to 30 minutes, tossing the vegetables occasionally, until tender and golden, .

  7. Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.

  8. Whisking constantly, slowly add the remaining ¼ cup of the olive oil to the onion mixture until an emulsified dressing forms.

  9. Whisk in the fennel fronds. Add the beans and roasted vegetables, and toss to combine.

  10. Season with salt and pepper to taste. Top with the chopped eggs and serve.

  11. 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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