Roasted Broccoli and White Bean Salad

Top down view of roasted broccoli and bean salad with feta and pomegranate seeds on white plate with lemon wedges.

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.

Course Lunch, Salad

Cuisine vegetarian

Prep Time 10

Cook Time 14

Cooling time 10

Total Time 34

Servings servings

Calories 389kcal

Author Monika Dabrowski

Equipment

Large baking sheet
Large mixing bowl
Small dressing bowl

Ingredients

10.58 ounces broccoli approx. 1 v. sm. broccoli, florets and stalk
1 can cannellini beans rinsed and dried, 14.11oz/400g, see *Notes
5.29 ounces feta cubed
½ English cucumber unpeeled
1 red onion small, thinly sliced
4 tablespoons mint leaves finely chopped, plus more for serving
1 pomegranate small
1-1½ tablespoons olive oil
⅓ teaspoon garlic powder
Fine sea salt and pepper to taste

The dressing

2 tablespoons olive oil
1½ tablespoons lemon juice plus zest of 1 lemon
1½ tablespoons honey
1 garlic clove crushed

US Customary - Metric

Instructions

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

Notes

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 in the post).
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.

Nutrition