Lemony White Bean Salad with Broccoli
Ingredients
- 7 cups fresh broccoli florets
- 1/2 cup plus 1½ Tbsp. olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 2 tbsp chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp honey
- 15.5 ounces canned no-salt-added cannellini beans, drained and rinsed
- 4 cups baby arugula
- 1 cup thinly sliced red onion
- 1/2 cup Parmesan cheese, shaved
Instructions
- Preheat oven to 400°F with oven rack 6 inches from heat. Toss together broccoli, 1½ tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Spread broccoli in a single layer on a rimmed baking sheet. Roast in oven until just tender, 20 to 25 minutes.
- Meanwhile, whisk together lemon zest and juice; parsley; garlic; mustard; vinegar; honey; and remaining ½ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Set aside.
- Increase oven temperature to broil; cook broccoli until slightly charred, 1 to 2 minutes. Cool about 5 minutes.
- Combine broccoli, beans, baby arugula, and red onion in a large bowl. Toss with dressing; sprinkle with Parmesan.
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