Roasted Broccoli, White Bean & Parmesan Salad With Lemon-Caper-Parmesan Dressing

A delicious and textured salad featuring roasted broccoli, white beans, and parmesan, all dressed in a perfectly tangy lemon-caper-Parmesan dressing. A healthy and flavorful option perfect for any meal.

By @starinfinitefood

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 heads broccoli
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon oregano
• 0.5 teaspoon paprika
• 1 unit red bell pepper
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 3 tablespoons olive oil
• 1 unit lemon
• 1 tablespoon capers
• 1 clove garlic
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.5 teaspoon oregano
• 0.25 teaspoon pepper
• 3 tablespoons parmesan cheese
• 1 tablespoon water
• 1 can cannellini beans
• 1 small red onion
• 2 ounces parmesan cheese
• 0.25 cup parsley
• 0.33 cup slivered almonds

Instructions

1. Preheat the oven to 425°F (220°C). Place two sheet pans in the oven while it preheats to ensure they are hot.
2. Cut 2 heads of broccoli into small florets. In a medium bowl, toss the broccoli with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1/2 teaspoon paprika until evenly coated.
3. Place the prepared broccoli on one of the preheated sheet pans.
4. Cut 1 red bell pepper into 4-5 slices. Lightly drizzle with olive oil and season with salt and pepper.
5. Place the seasoned pepper slices on the second preheated sheet pan.
6. Roast both the broccoli and bell peppers in the oven for 25-30 minutes until charred and tender.
7. Once the roasted peppers are cool, peel away the skins and chop them finely.
8. In a small bowl, combine 3 tablespoons of olive oil, juice of 1 lemon, zest of 1 lemon, 1 tablespoon chopped capers, 1 minced garlic clove, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, 1/4 teaspoon pepper, and 3 tablespoons of finely shredded Parmesan cheese. Mix well to make the dressing.
9. In a large bowl, combine 1 can of rinsed and drained cannellini beans, roasted broccoli, chopped roasted peppers, 1 thinly sliced small red onion, 2 ounces thinly sliced Parmesan cheese, 1/4 cup chopped parsley, and 1/3 cup slivered almonds.
10. Add the prepared dressing to the salad and toss until all ingredients are evenly coated.
11. Serve the salad immediately or chill for later. Enjoy!