Roasted Broccoli Salad

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


  1. 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.
  2. 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.
  3. Add remaining ingredients to the bowl and toss to combine.
  4. Serve warm or at room temperature.
Subscribe for news