ROASTED BROCCOLI SALAD WITH WHITE BEANS

May 10, 2020 by Renee Tavoularis

Ingredients

For the ROASTED BROCCOLI:

4 cups broccoli (about 2 large crowns), cut into small pieces
2 tablespoons olive oil
1 teaspoon sea salt 

For the SALAD:

3 cups kale, stems removed and leaves finely chopped
1 tablespoon olive oil
1 lemon, juiced
1 15 ounce can white beans, rinsed and drained
⅓ cup golden raisins
⅓ cup pepitas (pumpkin seeds)
½ teaspoon sea salt
½ teaspoon ground black pepper 

Instructions

• Preheat the oven to 425F. Toss together the broccoli, olive oil and sea salt in a large bowl and spread in an even layer on a baking sheet.
• Roast the broccoli for 20-25 minutes or until stems are tender and edges are crispy.
• While the broccoli is roasting, place the kale in a large bowl along with the olive oil and lemon juice. Massage gently for 1-2 minutes and set aside.
• Remove the broccoli from the oven and add to the bowl with the kale. Add in the white beans, raisins, pepitas, sea salt and black pepper. Toss well to combine.
• Serve immediately. Store leftovers in the fridge in an airtight container for up to 4 days.