Roasted Broccolini Salad

5 from 6 votes

Roasted Broccolini Salad with crispy white beans and zesty Greek yogurt tahini dressing comes together in just 30 minutes for a fast and easy side dish for holidays or weeknight dinners.

Prep Time15

Cook Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 224kcal

Author: Cara Lanz

Ingredients

Crispy White Beans

15 ounces Great Northern beans
2 tablespoons olive oil
salt and pepper

Roasted Broccolini

1 pound broccolini
2 tablespoons olive oil
1 teaspoon red pepper flakes
2 cloves sliced garlic
salt and pepper

Yogurt Tahini Dressing

¼ cup plain Greek yogurt
2 tablespoons tahini
½ tablespoon honey
3 tablespoons lemon juice
1 tablespoon minced shallot
salt and pepper

To Serve

2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled feta

Instructions

Preheat the oven to 475.
Rinse and drain the white beans, then spread them on a plate lined with paper towels. You want them to be as dry as possible so they get nice and crispy.
Place the beans on a sheet pan and toss them with 2 tablespoons of olive oil and salt and pepper.
Cut the lemon in half and place it on the pan with the beans.
Roast the beans until they are golden brown and crispy, about 28-30 minutes, stirring every 10 minutes.
The beans will roast for longer than the broccolini. Add the broccolini to the oven when the beans have been in for about 20 minutes, and they will both be done at about the same time.
White the beans are roasting, chop the broccolini into florets with long stems. Arrange the florets on a baking pan and toss them with 2 tablespoons of olive oil, salt, and pepper, sliced garlic, and red pepper flakes.
When the beans have been in the oven for 20 minutes:
Use tongs to carefully remove one of the lemon halves from the pan to use in the dressing. Let it cool.
Place the broccolini in the oven and roast for 8-10 minutes or until the broccolini is lightly charred.
Make the yogurt tahini dressing. Whisk yogurt, tahini, honey, juice the roasted lemon half, minced shallot, salt and pepper. Add warm water, if necessary, to thin the dressing to the perfect drizzling consistency.
Assemble the salad. Place the broccolini on a serving plate and top with the crispy white beans. You can use all of the beans or reserve some for snacking.
Drizzle with dressing, saving some to serve on the side.
Top with dried cranberries, chopped pecans, and feta cheese. Serve with the remaining lemon half.

Notes

Cut broccolini in equal pieces so it cooks evenly.

Pat the white beans dry to ensure they get nice and crispy in the oven.

The beans take longer to cook than the broccolini. Put the broccolini in the oven after the beans have been in for 20 minutes.

You can put all the beans on the salad, or reserve some for snacking!

Nutrition