Roasted Broccoli and Bean Salad

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Votes: 2
Rating: 5
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Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
This hearty vegetarian salad combines wonderful textures and flavours for a hearty main or change it up and serve it as a side dish.



  1. Chop broccoli florets into bite size pieces. Peel stalks and chop; place in a large bowl, add tomatoes, pepper and basil.
  2. Drizzle with oil and add garlic, salt and pepper; toss well. Spread onto parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 20 minutes or until golden brown.
  3. Remove from oven and return to bowl. Add beans and toss to combine.
  4. Meanwhile, in a small saucepan, combine cheese and cream and melt, whisking over low heat. Remove from heat and whisk in lemon juice and mustard. Drizzle over vegetable mixture and toss gently to combine.
Nutrition Facts
Roasted Broccoli and Bean Salad
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3.5g 18%
Cholesterol 20mg 7%
Sodium 350mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 2g
Protein 9g 18%
Vitamin A 8%
Vitamin C 2%
Calcium 10%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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