This roasted broccoli salad gives you a simple, satisfying meal with tender vegetables, creamy butter beans, and a bright lemon dressing that feels fresh, filling, and easy to make any night of the week.
For more easy salads, check out our chickpea salad sandwich, Greek bean salad with lemon marinated beans, lucky black eyed peas salad, and Mediterranean chopped lentil salad.
Why you’ll love this roasted broccoli salad!
This roasted broccoli salad gives you a simple, satisfying dish that’s easy to make and easy to enjoy. You get tender roasted broccoli, creamy butter beans, and a bright lemon dressing that keeps everything fresh and balanced 🥦.
Louise and I make this broccoli bean salad when we want something filling without feeling heavy. Roasting the broccoli adds warmth and flavor, while the beans turn it into a meal that works for lunch or a relaxed dinner 🍋.
The salad is nutritious, fiber-rich, and protein-rich, made with whole ingredients that support a balanced, Mediterranean-style eating pattern. It’s also a broccoli salad without mayo, relying on olive oil and lemon for a lighter, cleaner taste 🫒.
It holds up well for leftovers, tastes good warm or at room temperature, and fits easily into everyday cooking when you want something reliable and comforting.
P.S. Looking for more simple ways to cook broccoli? Our smashed broccoli pasta and Greek yogurt broccoli salad are both reader favorites.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Broccoli florets: roast until tender and lightly browned for deep flavor. You can use frozen broccoli too—thaw it first, pat it very dry, and roast at high heat for best results in this easy broccoli salad recipe. Swap with cauliflower or broccolini if needed.
- Extra virgin olive oil: adds richness and helps the broccoli caramelize. Avocado oil works if you prefer a milder taste.
- Butter beans: creamy and filling, they turn this into a satisfying butter bean salad. Cannellini beans or chickpeas are good substitutes.
- Sun-dried tomatoes: bring sweet, savory depth. Roasted red peppers or cherry tomatoes work for a softer flavor.
- Feta cheese: salty and crumbly, it balances the lemon dressing. Try goat cheese or shaved Parmesan if needed.
- Red onion: adds bite and contrast. Soaking keeps it mild. Use shallot or green onion for a gentler option.
- Fresh parsley: brightens the whole dish. Basil or dill work well in a lemon broccoli salad.
- Toasted almonds: add crunch and warmth. Walnuts, pine nuts, or seeds are easy swaps.
Lemon Dressing
- Olive oil: the base for a smooth, rounded dressing.
- Lemon juice: keeps the salad fresh and lively.
- Mustard: helps the dressing emulsify.
- Honey: optional, for balance. Maple syrup works too.
- Garlic: optional, for extra depth.
- Salt and black pepper: to bring everything together.
How to Make Roasted Broccoli Salad
1. Roast the broccoli
Heat the oven to 400°F (200°C).
Spread the broccoli florets on a sheet pan, drizzle with olive oil, and toss to coat.
Roast for 20 to 22 minutes, until tender and lightly browned on the edges.
2. Make the dressing
While the broccoli roasts, add the olive oil, lemon juice, mustard, honey, grated garlic (if using), salt, and pepper to a large bowl.
Whisk until smooth and creamy.
3. Marinate the beans
Add the drained and well-rinsed butter beans, shaking off excess water, along with the chopped red onion. For a milder onion, soak it in cold water for 5 minutes, then drain before adding.
Toss gently and let sit while the broccoli finishes roasting. This helps the beans taste fresher and works well for a make ahead broccoli salad.
4. Assemble and serve
Add the hot roasted broccoli to the bowl.
Add the parsley, sun-dried tomatoes, and toasted almonds.
Toss gently and transfer to a platter if you like.
Serve warm or at room temperature as a simple vegetarian broccoli salad, as a main or side dish. Top with crumbled feta just before serving.
Tips
- Roast the broccoli hot and spread out: Giving the florets space helps them brown instead of steam. This adds much more flavor.
- Let the beans sit in the dressing: Even a few minutes helps remove canned flavor and makes the salad taste more balanced.
- Soak the red onion first: A short soak in cold water or lemon juice keeps the onion mild and easy to eat.
- Add the broccoli while it’s still warm: The heat helps the dressing cling and slightly softens the feta.
- Taste before serving: A pinch more salt or a squeeze of lemon can make everything pop.
- If you are cooking for mixed diets: Keep the feta on the side so the salad works for both dairy-free and vegetarian eaters.
Frequently Asked Questions
Yes. Thaw it first, pat it very dry, and roast it hot so it browns instead of steaming.
Store leftovers in an airtight container in the fridge for up to 3 days. It tastes great cold or brought to room temperature.
Yes. You can roast the broccoli and marinate the beans ahead, then toss everything together before serving.
Goat cheese, shaved Parmesan, or a dairy-free feta-style cheese all work well in this roasted broccoli salad with feta variation.
Both work. Warm feels more comforting, while room temperature is great for leftovers.
Yes. The dressing is made with olive oil and lemon, keeping it light and familiar.
More Easy Salad Recipes to Try
- Chickpea cucumber salad
- Dense bean salad
- Black bean corn salad
- Greek pasta salad
- Chickpea sweet potato salad
- Mediterranean bean salad
- Mediterranean quinoa salad
- Three bean salad
If you try this Roasted Broccoli Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Broccoli Salad with Butter Beans and Lemon Dressing
Ingredients
- 1½ pounds broccoli florets about 2 large heads + 1–2 tablespoons extra virgin olive oil for roasting
- 1 can butter beans 15 oz / 400 g can – rinsed
- ¼ cup red onion chopped and soaked in cold water for 5 minutes.
- ½ cup sun-dried tomatoes chopped – use oil-packed, well drained
- ¼ cup parsley chopped
- ¼ cup toasted almonds roughly chopped
- ¼ cup feta cheese crumbled – add more to taste
Lemon Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon mustard dijon or yellow
- 1 tablespoon honey optional
- 1 small clove garlic grated
- ½ teaspoon salt + black pepper to taste
Instructions
- Heat the oven to 400°F (200°C).Toss 1½ pounds broccoli florets with olive oil and a pinch of salt. Spread on a baking sheet.Roast for 20–22 minutes, until tender and lightly browned.
- While the broccoli roasts, whisk 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon honey, 1 small clove garlic (grated), ½ teaspoon salt, and pepper in a large bowl.
- Add 1 can butter beans (rinsed) and ¼ cup red onion (chopped). Toss and let marinate.
- Add the hot roasted broccoli to the bowl.Add ½ cup sun-dried tomatoes, ¼ cup parsley, and ¼ cup toasted almonds (all chopped).Toss gently and serve warm or at room temperature, topped with ¼ cup feta cheese and crusty or garlic bread on the side.
Notes
- Broccoli → Cauliflower, broccolini, or Brussels sprouts
- Butter beans → Cannellini beans, chickpeas, or navy beans
- Sun-dried tomatoes → Roasted red peppers, cherry tomatoes, or olives
- Feta cheese → Goat cheese, shaved Parmesan, or dairy-free feta
- Red onion → Shallot, green onion, or sweet onion
- Parsley → Basil, dill, or chives
- Toasted almonds → Walnuts, pine nuts, pumpkin seeds, or sunflower seeds
- Lemon juice → Red wine vinegar or apple cider vinegar
- Dijon mustard → Yellow mustard or whole-grain mustard
- Honey → Maple syrup or agave
- Roast hot and spread out: Helps the broccoli brown, not steam.
- Marinate the beans: Even a few minutes improves flavor.
- Soak the onion: Keeps it mild and easy to eat.
- Add broccoli warm: Helps the dressing cling and softens the feta.
- Taste at the end: A little salt or lemon makes it pop.
- Cooking for mixed diets: Keep the feta on the side.
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Storage: Keep in an airtight container in the fridge for up to 3 days, or freeze without the feta for up to 1 month.
Nutrition
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I cant wait to make this!