Roasted Broccolini Salad

Name: Roasted Broccolini Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup lemon-garlic crispy white beans (tap for recipe); 1 pound fresh broccolini; 1 tablespoon oil; salt and pepper, to taste; half of a small red onion, thinly sliced; 6 ounces grape or cherry tomatoes, halved; ⅓ cup chopped raw pecans or walnuts; ¾ to 1 cup vegan bleu cheese crumbles (I used Follow Your Heart); 2 tablespoons Tahini; 2 tablespoons water; 1 tablespoon fresh lemon juice; 1 teaspoon agave or maple syrup; ¼ teaspoon fine sea salt or mineral salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 servings
Calories
400 kcal
Course
Side Dish, Salad
Cuisine
American

Roasted Broccolini Salad

Finn Russell

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Broccolini salad is a versatile, flavor-packed salad to enjoy year-round. With roasted broccolini, white beans, dairy-free blue cheese, red onion, and the easiest 3-ingredient tahini dressing. Customize it with different veggies, cheeses, beans, and dressings!

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Ingredients

Servings

1 cup lemon-garlic crispy white beans (tap for recipe) or plain, canned cannellini beans, drained, rinsed, and patted dry
1 pound fresh broccolini about 2 bunches
1 tablespoon oil for oil-free, see Note 1
salt and pepper, to taste
half of a small red onion, thinly sliced
6 ounces grape or cherry tomatoes, halved
⅓ cup chopped raw pecans or walnuts or seeds of choice
¾ to 1 cup vegan bleu cheese crumbles (I used Follow Your Heart) for oil-free, see Note 2

For the dressing:

2 tablespoons Tahini
2 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon agave or maple syrup
¼ teaspoon fine sea salt or mineral salt

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Instructions

First, prepare the roasted white beans, if using. They take longer to roast than broccolini, about 35 minutes in the oven or 12 minutes in the air fryer. Alternatively, simply toss white beans with lemon juice.
Preheat the oven to 400°F (200°C) or air fryer to 375°F (175°C).
Wash the broccolini and pat dry. Trim about an inch off the base of the stems, which is sometimes tough and woody. Also, slice any larger florets in half or thirds lengthwise.
Place broccolini in a large bowl and toss with the oil, salt, pepper. Make sure the tips of the florets are coated with oil to help prevent burning. Arrange in a single layer on a baking sheet or in the air fryer basket. Roast for 12 to 15 minutes in the oven or 6 to 8 minutes in the air fryer. The broccolini is done when lightly charred, vibrant green, and crisp-tender. Let cool for a few minutes.
While the broccolini cooks, prep the other veggies, and whisk the dressing in a bowl.
If desired, chop the roasted broccolini into bite-size pieces so the salad is easier to eat. Toss with the onion, tomatoes, beans, and half of the cheese. Sprinkle the pecans and remaining cheese on top, drizzle with dressing, and serve.

Notes

Note 1 - for oil-free, blanch the broccolini instead of roasting. To do it: bring a pot of water to a boil. Cook the broccolini for about 2 minutes, then transfer to an ice bath. Once cool, transfer to a plate lined with a tea towel or paper towels and pat dry.
Note 2 - instead of store-bought vegan cheese, try my oil-free vegan feta, vegan parm, or any oil-free cheese you enjoy.
Store - broccolini salad is best consumed the same day it's prepared, though leftovers will keep for several days. Store in an airtight container in the refrigerator.