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Roasted Broccolini Salad
5 from 3 votes

Roasted Broccolini Salad

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!

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

Ingredients

  • 1 cup White beans or plain, canned cannellini beans, drained, rinsed, and patted dry, lemon-garlic, crispy
  • 1 pound broccolini about 2 bunches, fresh
  • 1 tablespoon neutral cooking oil for oil-free, see Note 1, generic cooking oil
  • salt to taste
  • black pepper to taste
  • half of a small red onion thinly sliced
  • 6 ounces grape tomatoes or cherry tomatoes, halved
  • ⅓ cup pecans or seeds of choice, chopped, raw or walnuts
  • ¾ to 1 cup vegan bleu cheese for oil-free, see Note 2, crumbles; brand example: Follow Your Heart
For the dressing:
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon agave syrup or maple syrup
  • ¼ teaspoon sea salt fine, or mineral salt

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 400°F (200°C) or air fryer to 375°F (175°C).
  3. 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.
  4. 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.
  5. While the broccolini cooks, prep the other veggies, and whisk the dressing in a bowl.
  6. 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.
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Nutrition Information

Calories 400kcal (20%) Carbohydrates 22g (7%) Protein 10g (20%) Fat 29g (45%) Cholesterol 0mg (0%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 22g 7%
Protein 10g 20%
Fat 29g 45%
Cholesterol 0mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.