Roasted Broccoli Salad

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About recipe

Frozen vegetables are your secret weapon when it comes to stocking your home for healthy, easy-to-prepare meals. This recipe takes it up a notch by roasting the broccoli for full flavor and combines it with creamy white beans and a lemony dressing for a delicious lunch.

Ingredients (serves 6)

24 ounces (2 bags) frozen broccoli
1 small onion or shallot, sliced thin
3 Tablespoons olive or vegetable oil, divided
1 teaspoon salt, divided
3 ounces crumbled feta
1 can white beans, drained and rinsed, preferably low sodium
2 slices sourdough bread, cut into cubes
Juice and zest of one lemon
1 clove garlic, minced
Black pepper to taste

Preparation

Roast broccoli and onion/shallot: Heat oven to 425 degrees. Toss broccoli and onion/shallot with 2 tablespoons olive oil and 1/2 teaspoon salt. Place on a baking sheet. Roast for about 20 minutes until vegetables are beginning to brown. Transfer to a large salad bowl.
Lower oven temperature to 375 degrees. Combine bread cubes with remaining olive oil and pinch of salt. Toast on a baking sheet until golden brown. Add to bowl with broccoli.
Add remaining ingredients to the bowl and toss to combine.
Serve warm or at room temperature.

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