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RECIPES: VEGAN SALADS

ROASTED BROCCOLI SALAD WITH WHITE BEANS

May 10, 2020 by Renee Tavoularis

ROASTED BROCCOLI SALAD WITH WHITE BEANS

Switch up your normal salad routine by adding roasted broccoli to your salad greens. By adding in white beans for protein and pepitas for healthy fat, you can be sure to have a nutritious and quick meal any night of the week.

SERVES 4 - 6
30 MINUTES
10 INGREDIENTS
VEGAN
GLUTEN-FREE

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.

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