Roasted Broccoli Salad with Crispy White Bean Crumble & Lemon Caper Cream

Finely chopped broccoli and red onion are roasted until charred, then tossed with cucumbers and topped with crispy white bean-almond crumble and tangy lemon-caper cream.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F. Line one sheet pan with parchment paper and another sheet pan without. Place the one without parchment in the oven while it preheats.

Step 2

Add the broccoli and the red onion to a bowl with 2 tbsp olive oil, 1 tsp salt, and the paprika; toss. Add the veggies to the hot sheet pan and roast for 30–35 minutes.

Step 3

Pat the white beans dry, then roughly chop. Add the white beans to the other sheet pan; add 1 tbsp olive oil, salt and dill, toss, and roast for about 20 minutes, tossing halfway.

Step 4

Make the dressing: add all dressing ingredients to a jar and shake. For a thinner consistency, add water 1 tsp at a time.

Step 5

When the broccoli has cooled, toss it with the cucumber. When the white beans have cooled, toss them with the raisins, parsley, and almonds. Plate the broccoli, top with the crumble, and dress as desired.