Name: Roasted Broccoli Salad with Beans, Peppers, Pickled Onions & Pine Nuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 crowns broccoli; 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh mint; ¾ cup pine nuts; 3 red bell peppers; 1 ½ medium red onions; brown sugar; crushed red pepper; extra virgin olive oil; red wine vinegar; salt

Roasted Broccoli Salad with Beans, Peppers, Pickled Onions & Pine NutsRoasted Broccoli Salad with Beans, Peppers, Pickled Onions & Pine Nuts — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 crowns broccoli

3 (398 ml) cans cannellini (white kidney) beans

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh mint

¾ cup pine nuts

3 red bell peppers

1 ½ medium red onions

brown sugar

crushed red pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim, seed, and slice bell peppers lengthwise into thin strips. Divide between two large baking sheet pans.

Separate broccoli into bite-sized florets. Add to the baking sheets with the bell peppers, drizzle with oil, and season with salt; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are starting to char, about 25 minutes. Remove from oven and set aside to cool.

Meanwhile, place vinegar, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Preheat a skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, 3-4 minutes. Transfer to a small bowl and set aside to cool.

Place oil, vinegar, salt, and crushed red pepper in a large bowl. Whisk to combine the dressing.

Drain and rinse beans in a colander. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Add cooled veggies, pickled onions, pine nuts, and feta to the bowl. Gently stir to combine the salad.

To serve, divide the salad between plates or bowls. Enjoy!

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