Zesty and Lemony White Bean Salad with Broccoli with Lemon Dressing
Table of Contents
Colorful and Flavorful
I’ll never forget the day this recipe came to life. It was a warm, breezy afternoon, and I had just returned from a local farmer’s market with a basket brimming with fresh, seasonal produce. As I walked through the rows of colorful fruits and vegetables, the vibrant green of freshly harvested broccoli caught my eye. It reminded me of my childhood summers, when my grandmother would roast broccoli with just a drizzle of olive oil and a sprinkle of salt. The simplicity of it was magical, and it always left the house smelling like heaven.
But as much as I loved that memory, I wanted to give it a little twist—a bit of zing that would elevate it from a nostalgic side dish to a star of its own. I started thinking about what would complement that roasted flavor, and lemon immediately came to mind. Lemon’s bright acidity is such a natural partner for greens, especially when paired with the creamy texture of white beans and the peppery bite of arugula.
How to Make Zesty and Lemony White Bean Salad with Broccoli
Back home, I got to work. As I prepped the broccoli, I remembered my grandmother’s advice: always roast vegetables until they’re just tender and slightly charred for that irresistible smoky flavor. It’s a tip I’ve carried with me in every dish I make. While the broccoli roasted, I whisked together a quick dressing using fresh lemon juice, olive oil, and a few pantry staples. The aroma that filled my kitchen was simply delightful—zesty and fresh, with just the right amount of garlic to keep things interesting.
Once the broccoli was out of the oven, slightly charred and perfectly tender, I tossed it with the cannellini beans, arugula, and red onion. The final touch was a generous shaving of Parmesan cheese, which added a savory richness that tied everything together.
As I took that first bite, I knew I had something special. The roasted broccoli was warm and earthy, the beans added a comforting creaminess, and the lemon dressing brightened every mouthful. It was one of those moments where you just know a recipe is going to become a staple in your kitchen. Now, every time I make this Zesty and Lemony White Bean Salad with Broccoli, I’m transported back to that sunny afternoon at the farmer’s market—a perfect blend of nostalgia and new flavors.
Chef’s Notes – Zesty and Lemony White Bean Salad with Broccoli
- Roasting Broccoli: Ensure the broccoli is spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which affects the texture.
- Lemony Dressing: For an even more intense lemon flavor, consider adding a small amount of lemon zest to the salad itself, in addition to the dressing.
- Texture Balance: If you’re adding nuts, toast them lightly to enhance their flavor and crunch. Dried cranberries can add a pleasant chewiness and a touch of sweetness to balance the tangy dressing.
- Serving Tip: This Zesty and Lemony White Bean Salad with Broccoli pairs beautifully with grilled chicken or fish. You can also add a poached egg on top for a more substantial meal.
- Customizing: Feel free to play around with the ingredients. Add cherry tomatoes or cucumbers for extra freshness, or swap out arugula for spinach if you prefer a milder green.
- You can alternate this Zesty and Lemony White Bean Salad with Broccoli with a Healthy Arugula Beet Salad or a Classic Shrimp Louie!
Zesty Broccoli and Bean Salad
4
servings15
minutes25
minutes320
kcal5
minutes45
minutesGet ready to fall in love with this Zesty Broccoli and Bean Salad! Packed with fresh arugula, roasted broccoli, and creamy white beans, this salad is a fiber-rich powerhouse. The lemony dressing adds a refreshing zing, making it perfect for a healthy workweek lunch. It’s gluten-free, hearty, and absolutely delicious. You won’t believe how easy it is to make!
Ingredients
For the Salad
7 cups fresh broccoli florets (from a 16-oz package)
4 cups baby arugula leaves
1 cup thinly sliced red onion (about 1 medium onion)
1 can cannellini beans, drained and rinsed
1/2 cup shaved Parmesan cheese (about 1 ounce)
For the Dressing
1/2 cup extra-virgin olive oil
1 1/2 tablespoons olive oil (for roasting)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon lemon zest plus 1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic clove, minced
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
1/2 teaspoon honey
Directions
- Roasting Broccoli: Preheat your oven to 400°F and position the rack about 6 inches from the heat source. In a large bowl, toss the broccoli florets with 1½ tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Spread the broccoli in a single layer on a rimmed baking sheet and roast for about 20-25 minutes until just tender.
- Making the Dressing: While the broccoli roasts, whisk together the lemon zest and juice, chopped parsley, minced garlic, whole-grain mustard, apple cider vinegar, honey, and the remaining ½ cup of olive oil in a medium bowl. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
- Charring Broccoli: Increase the oven temperature to broil and cook the broccoli for an additional 1-2 minutes until slightly charred. Allow it to cool for about 5 minutes.
- Combining Ingredients: In a large bowl, combine the roasted broccoli, drained cannellini beans, baby arugula leaves, and thinly sliced red onion. Pour the prepared dressing over the salad and toss well to coat.
- Finishing Touches: Sprinkle the shaved Parmesan cheese over the top before serving.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 28g
- Protein: 10g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 450mg
- Potassium: 600mg
- Fiber: 8g
- Sugar: 5g
- Vitamin A: 1200IU
- Vitamin C: 90mg
- Calcium: 150mg
- Iron: 3mg
Arugula Beet Salad
Cooks in 30 minutesDifficulty: EasyDive into a burst of flavors with this Arugula Beet Salad! Featuring peppery arugula, roasted beets, juicy mandarin oranges, crisp pears, and crunchy pecans, all tossed in a tangy orange-red wine vinaigrette. This salad is a delightful mix of textures and tastes, perfect for a light lunch or a side dish. Inspired by the vibrant cuisine of Napa Flats Wood-Fired Kitchen, this dish is sure to impress!
Classic Shrimp Louie Salad
Cooks in 40 minutesDifficulty: MediumDive into the refreshing and vibrant flavors of this Classic Shrimp Louie Salad! Packed with fresh veggies, succulent shrimp, and a zesty homemade Louie sauce, this salad is a perfect meal for warm weather. It’s a delightful mix of textures and tastes that will leave you craving more. Perfect for lunch or dinner, this salad is sure to become a staple in your recipe collection!
FAQs – Zesty and Lemony White Bean Salad with Broccoli
Can I use frozen broccoli instead of fresh?
Fresh broccoli is recommended for the best texture, but frozen can be used in a pinch. Thaw and pat dry before roasting to avoid sogginess.
Is there a vegan alternative to Parmesan cheese?
Nutritional yeast can be used in place of Parmesan for a vegan version. It adds a cheesy flavor without the dairy.
Can this Zesty and Lemony White Bean Salad with Broccoli be made ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it’s best to add the arugula and Parmesan just before serving to maintain their texture.
