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–+ servings
Roasted broccoli salad with butter beans and feta served family-style on a simple table.

Roasted Broccoli Salad with Butter Beans and Lemon Dressing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ pounds (680 g) 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 (½ small) red onion chopped and soaked in cold water for 5 minutes.
  • ½ cup (55 g) sun-dried tomatoes chopped - use oil-packed, well drained
  • ¼ cup (1 handful) parsley chopped
  • ¼ cup (30 g) toasted almonds roughly chopped
  • ¼ cup (35 g) 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

  • 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.
    Step 1 Broccoli florets roasted with olive oil on a baking sheet.
  • 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.
    Step 2 Lemon dressing whisked in a bowl until smooth and lightly creamy.
  • Add 1 can butter beans (rinsed) and ¼ cup red onion (chopped). Toss and let marinate.
    Step 3 Butter beans and red onion marinating in lemon dressing in a large bowl.
  • 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.
    Step 4 Roasted broccoli mixed with beans, herbs, and dressing just before serving.
Substitutions
  • 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
 
Tips
  • 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.
  • Storage: Keep in an airtight container in the fridge for up to 3 days, or freeze without the feta for up to 1 month.
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