This Roasted Broccoli Salad has cherry tomatoes, cannellini beans, toasted sunflower seeds and a light Sesame-Ginger Dressing.
How to slice cherry tomatoes fast!
Before we get into the recipe business, I want to share a great trick for slicing cherry or grape tomatoes in bulk.
Instead of slicing them one by one – place them between two plastic lids from take away containers and slice the whole bunch in one swoop! This tomato sauce recipe shows you how it’s done!
So if you’re making this salad in bulk, no worries, the tomatoes will only take a few minutes to slice with this kitchen hack!
I want to start this week by sharing a simple + healthy broccoli recipe.
How to Make a Roasted Broccoli Salad
Broccoli has a long shelf life in the fridge. That means if you buy it and forget about it for a week, it will still be there for you.
Broccoli is a cruciferous vegetable. It’s recommended that you include plenty cruciferous vegetables in your diet. Cruciferous vegetables are nutrient rich, including several carotenoids which are anti-oxidants, vitamins C, E, and K, and folate. They also are a good source of fiber and a big part of an anti-inflammation diet.
Need more cruciferous vegetable recipe ideas?
- Shaved Brussels Sprouts with Honey Vinaigrette
- One of my favorite recipes on the blog is this Roasted Broccoli Barley Bowls with Creamy Tahini Dressing.
- Creamy Wild Rice and Mushroom Soup
- Apple, Wild Rice & Kale Salad
STEP 1: Roast Broccoli
Roasted Broccoli only takes about 8 minutes in the oven to lightly roast it.
STEP 2: Prepare Sesame – Ginger Dressing
You can prepare the dressing while you wait for the broccoli and bam, you have a healthy, vegetarian salad that you can eat warm or cold, as a main or a side.
Step 3: Slice tomatoes + prep additional toppings.
Add the beans, tomatoes, sunflower seeds to a large bowl. Add roasted broccoli. Toss with dressing + serve!
Let’s talk fresh ginger.
Wondering how to store fresh ginger?
Can you freeze fresh ginger?
YES! The answer is absolutely you can freeze fresh ginger.
In fact, it’s so much easier to grate when it’s frozen! Purchase a knob of fresh ginger, peel it, cut it into thumb sized pieces and place in a freezer bag.
By freezing it, you’ll have fresh ginger at your fingertips at all times. Add it to soups, smoothies, oatmeal and this Sesame-Ginger Dressing!
This salad recipe is versatile:
- Swap out any type of bean for the cannellini beans (try this recipe for Spinach White Bean Quiche).
- Use any toasted nut.
- Roast any vegetable suitable for sautéing or roasting. You don’t even have to turn on the oven – feel free to sauté your veggies. Roasting gives you the crispy, charred edges – so I prefer that!
This ROASTED BROCCOLI SALAD is a great side or main dish with cherry tomatoes, white beans, toasted sunflower seeds and a tangy SESAME GINGER DRESSING.
- 1 15 oz can cannellini beans drained and rinsed
- 4 cups broccoli florets
- 2 tsp olive oil
- 1 cup halved cherry tomatoes
- 2 Tbs roasted sunflower seeds
- salt and pepper to taste
- optional - sprinkle of feta cheese
Heat oven to 400F. (I use the convection roast setting on my oven).
On a dark rimmed baking sheet, toss broccoli florets with the 2 tsp olive oil, Kosher salt and pepper.
Roast for 8 -12 minutes, depending on your oven settings, until starting to get that nice crispy char on the edges.
Optional step: If you want the beans to be warm as well, toss them with the broccoli for the last 1-2 minutes of roasting time.
While the broccoli is roasting, prepare the dressing. Place all ingredients in small Cuisinart or blender. Give it a whirl until emulsified.
Prep all the other salad ingredients and place in a large bowl. Add roasted broccoli. Toss with a little salad dressing and serve at room temp.