White Bean Salad With Spicy Roasted Tomatoes And Broccoli Recipe

Ingredients

2 bunch broccoli

3 clove garlic

5 tsp. extra-virgin olive oil

1/2 tsp. Coarse salt

1 lb. large cherry tomatoes

1 tbsp. coarsely chopped fresh oregano

1/4 tsp. crushed red pepper flakes

1 1/2 tsp. Dijon mustard

1 tbsp. red wine vinegar

1 tsp. fresh lemon juice

Freshly ground pepper

2 c. drained jarred or canned large white beans

2 oz. baby spinach

Preparation

Step 1Preheat oven to 375 degrees F. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.Step 2Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.Step 3Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.Step 4Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.