Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

broccoli-white-bean-salad-dijon-capers
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 25 g
    • Sat Fat 3.5 g
    • Cholesterol 95 mg
    • Sodium 640 mg
    • Protein 16 g
    • Carbohydrate 33 g
    • Sugar 5 g
    • Fiber 11 g
    • Iron 5 mg
    • Calcium 209 mg

Preheat the oven to 450°. Line a baking sheet with aluminum foil.

Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.

Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into 
a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with 
 the remaining dressing on the side.

Ingredients

  1. Check 1 large head broccoli, trimmed and cut into large spears
  2. Check ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  3. Check ¼ teaspoon kosher salt
  4. Check 3 tablespoons fresh lemon juice
  5. Check 2 tablespoons Dijon mustard
  6. Check 2 hard-boiled eggs
  7. Check 3 tablespoons drained capers, chopped
  8. Check 2 tablespoons chopped dill, plus more for garnish
  9. Check 1 (15-oz.) can cannellini beans, rinsed and drained
  10. Check 8 cups curly spinach, stemmed

Directions

  1. Preheat the oven to 450°. Line a baking sheet with aluminum foil.
  2. Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.
  3. Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into 
a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with 
 the remaining dressing on the side.