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MealDinnerWeeknightHalalBudgetEggsSaladsDietaryHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesMeal PrepStove TopBakingSidesLunchVegetarianHealthyGluten-FreeDairy-FreeNorth American

Roasted Veggie And White Bean Salad

This colorful and flavorful salad is loaded with roasted veggies, creamy white beans, and drizzled with a tangy balsamic vinaigrette. It's a perfect healthy and hearty meal!

Chris Salicrup
Tasty Team
90% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Roasted Veggie And White Bean Salad
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 1 white onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 lemon, zested
  • 1 lemon, juiced
  • 1 ½ teaspoons dijon mustard
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil (60 mL)
  • 1 head broccoli, cut into large florets
  • 1 fennel bulb, trimmed, cut into 1/2-inch (1 cm) wedges
  • 2 cloves garlic, smashed
  • 1 pinch red pepper flakes
  • 2 tablespoons fennel fond, finely chopped
  • 15 oz white bean (425 g), 1 can, drained and rinsed
  • 4 hard-boiled eggs, peeled and coarsely chopped

Nutrition Info

  • Calories 267
  • Fat 10g
  • Carbs 27g
  • Fiber 10g
  • Sugar 4g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220˚C).
  2. In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
  3. In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
  4. Spread the broccoli onto a large baking sheet and season with salt and pepper.
  5. Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
  6. Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
  7. Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
  8. Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
  9. Enjoy!
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Roasted Veggie And White Bean Salad