Charred Broccoli, White Bean, and Lemony Freekeh Salad
Charred Broccoli, White Bean, and Lemony Freekeh Salad could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This main course has 335 calories, 15g of protein, and 15g of fat per serving. This recipe serves 4. For $1.55 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of broccoli, salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Joanne Eats Well with Others. 13 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is excellent. Try Grilled Tuna with White Bean and Charred Onion Salad, Lemony White Bean, Tunan and Celery Salad, and White Beans and Charred Broccoli with Parmesan for similar recipes.
Servings: 4
Ingredients:
1 lb broccoli
1 tbsp grapeseed oil
salt and black pepper, to taste
½ cup freekeh
1½ cups cooked white beans
¼ cup chopped parsley
5 oz baby arugula
3 tbsp olive oil
2 tbsp lemon juice
½ tsp dijon mustard
1 tbsp minced shallot
¼ tsp salt
freshly ground black pepper
Equipment:
oven
bowl
baking sheet
whisk
Cooking instruction summary:
Heat oven to 475F. Trim and peel the broccoli stems. Slice the stems into -inch thick rounds and cut the tops into bite-sized florets. Toss both the broccoli stems and the florets together with the oil in a large bowl. Spread on a parchment-lined baking sheet and season with salt and black pepper. Bake for 30 minutes, until charred, stirring once halfway through. Meanwhile, cook the freekeh according to package directions. Transfer to a large salad bowl. Stir in the broccoli and let cool for 10 minutes. Add in the beans, parsley, and arugula. For the dressing, whisk together all of the ingredients in a small bowl until completely emulsified. Pour the dressing over the salad ingredients and toss until evenly distributed. Season to taste and serve at room temperature.
Step by step:
1. Heat oven to 475F.
2. Trim and peel the broccoli stems. Slice the stems into -inch thick rounds and cut the tops into bite-sized florets. Toss both the broccoli stems and the florets together with the oil in a large bowl.
3. Spread on a parchment-lined baking sheet and season with salt and black pepper.
4. Bake for 30 minutes, until charred, stirring once halfway through.
5. Meanwhile, cook the freekeh according to package directions.
6. Transfer to a large salad bowl. Stir in the broccoli and let cool for 10 minutes.
7. Add in the beans, parsley, and arugula.
8. For the dressing, whisk together all of the ingredients in a small bowl until completely emulsified.
9. Pour the dressing over the salad ingredients and toss until evenly distributed. Season to taste and serve at room temperature.
Nutrition Information:
covered percent of daily need
