Roasted Broccoli and White Bean Salad

This broccoli and bean salad features roasted broccoli, creamy white beans, tangy feta and refreshing mint and comes with an easy honey garlic dressing. Light yet satisfying, perfect for a summer bbq or as a delicious, healthy salad meal.

See also pickled beet and bean salad.

This broccoli and bean salad is a delicious, easy dish that's healthy and light yet satisfying thanks to the addition of the beans as well as feta. Roasted crunchy broccoli, tender, creamy beans and tangy, savoury feta make a delicious trio in this easy salad. I also added cucumber for freshness and pomegranate seeds for sweetness and colour, as well as fresh mint, perfect in any summer salad.

This roasted broccoli bean salad is quite versatile and can be served either as a stand-alone meal or side dish, but also makes a great picnic/bbq/potluck dish. You can prepare the ingredients ahead, assemble the salad, refrigerate for a few hours then add the dressing just before serving (see my tips and serving suggestions at the bottom of the post).

Broccoli and bean salad ingredients and substitutions

• Broccoli: use both florets as well as the stalk (see tips on preparation below).
• Beans: I used cannellini beans, which have a creamy texture and are a little bigger than haricot beans, but smaller than butter beans so won't overpower the salad. You can use your favourite white bean variety.
• Feta cheese.
• Cucumber.
• Red onion: you can use another sweet onion variety (for example, white onion).
• Pomegranate: alternatives include seedless black grapes (halved), blueberries or chopped fresh figs.
• Mint: fresh is best.
• Dressing: olive oil, honey, garlic, lemon juice and zest. You can also add a little white balsamic vinegar for more pungency.
• Olive oil.
• Garlic granules/powder.
• Sea salt and pepper to taste.

How to prepare the broccoli

My favourite way of preparing broccoli for this salad is roasting it. Roasted broccoli comes with flavour, is still crunchy but no longer tough. It also contains less moisture than boiled broccoli so won't make your salad soggy (see preparation instructions below).

However, if you prefer to boil or steam your broccoli that's ok, too, but be sure to drain it thoroughly before assembling the salad. You may also want to add more seasoning. Another method is to pan fry it (as I have done in my broccoli noodle salad recipe).

This protein-rich bean and broccoli salad can also be made using raw broccoli, if that's what you prefer. I suggest chopping the broccoli into small pieces, seasoning it and stirring in some of the dressing mixture to marinate for an hour. This will infuse the broccoli with flavour and tenderize it. You may also need to make more dressing.

TIP: You can use both the florets as well as the stalk.

Step-by-step recipe instructions

1. Preheat the oven to 375F/190C/170 fan/gas mark 5. Line a large baking sheet with parchment paper and set aside.

TIP: In the meantime strain and rinse the beans then set aside in a colander to drain.

2. Roast broccoli: Cut the stalk, remove the tough outer layer and halve the stalk lengthwise. Halve the florets then arrange all the pieces on top of a the baking sheet, season with salt, pepper and garlic granules. Drizzle about 1-1.5 tablespoons of oil over the top and roast in the centre of the oven for about 14 minutes. Remove from the oven and set aside to cool.

TIP: Once roasted you can chop the broccoli into smaller pieces if you want it to be more evenly distributed throughout the salad (this is optional).

3. Make dressing: Stir together all the dressing ingredients and set aside.

4. Prepare ingredients: Cut the cucumber lengthwise into 4 strips. Remove the seeds and chop the cucumber into small pieces. Cube the feta, slice the onion, finely chop the mint leaves and prepare the pomegranate seeds.

5. Assemble: To a large mixing bowl add the beans, broccoli, feta, cucumber, onion, mint and most of the dressing. Season with salt and pepper and stir gently but thoroughly. Scatter the pomegranate seeds over the top, add the rest of the dressing and serve with lemon wedges.

TIP: I add the pomegranate seeds at the end for a burst of colour, but you can just stir them into the salad, if you prefer.

Serving suggestions

With 16 grams of protein per portion this bean and broccoli summer salad can be served as a stand alone light meal. However, it's also delicious with garlic bread, falafels, veggie burgers and patties as well as grilled meats and sausages. You can also try serving it with my blueberry vinaigrette for a fruity flavour twist.

Garnish is important in any salad and this roasted broccoli salad is no exception. I used red pepper flakes for colour and a bit of heat, more lemon zest and small mint leaves. You can also scatter pan toasted sunflower seeds over the top.

What to make ahead

This roasted broccoli, bean and feta salad is not just delicious and easy to make, it can also be prepared ahead so that you can assemble it in minutes.

• Dressing: Place in a small jar and refrigerate for up to 3 days. Drizzle over the salad just before serving.
• Broccoli: Roast and cool it then cover and refrigerate overnight.
• Beans: You can rinse and drain the beans thoroughly then refrigerate in a bowl overnight. Pat dry just before assembling the salad.
• Chop ingredients: Cucumber and feta can be chopped and refrigerated overnight in separate airtight containers.
• Pomegranate seeds: These can be refrigerated in an airtight container for up to 3 days.
• Entire dish: Place all the ingredients in a large bowl, without stirring them (see image in Step 5), cover and keep refrigerated for up to 4 hours. Stir and add the dressing just before serving.

Top tips

• For best results use firm, bright green broccoli.
• Rinse then dry the beans as thoroughly as you can (pat dry with a paper towel if necessary).
• To save time prepare the ingredients while the broccoli is in the oven. Alternatively prepare the ingredients in advance (see my tips above).
• This honey garlic broccoli and bean salad is best served immediately (as soon as you've added the dressing). Leftovers can be refrigerated for up to a day.
• Not suitable for freezing.

Related recipes to try next

• Roasted Cauliflower Tabbouleh Salad
• Bulgur Wheat Salad (High Protein)
• Roasted Beet Pasta Salad with Feta

See also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this roasted broccoli and bean salad recipe I'd love to know how it turns out for you. Let me know in the comments below, thanks!

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