This roasted vegetable and white bean salad is a hearty and nutritious option that's easy to prepare. It's packed with roasted broccoli and fennel, white beans for protein, and topped with hard-boiled eggs. The dish is tied together with a tangy, homemade dressing featuring red wine vinegar, lemon, and mustard. It's not only delicious but also appealing to the eye, sure to impress at any meal.
Photos of Roasted Veggie And White Bean Salad Recipe
The fennel bulb, which we're using in this recipe, may not be common in every kitchen. It's a wonderful vegetable with a slightly sweet and licorice-like flavor, and you can usually find it in the produce section of most supermarkets. The fennel fronds are the dill-like greens at the top of the bulb and can be used as a garnish or mixed into salads. If you can't find fresh fennel, don't worry, you can substitute it with celery or bok choy.
Ingredients for Roasted Vegetable and White Bean Salad
White onion: Adds a classic, savory flavor to the dressing.
Red wine vinegar: This gives the dressing its tangy flavor.
Lemon: The juice and zest add a bright, citrus note to the dressing.
Dijon mustard: Adds a spicy depth to the dressing.
Fine sea salt and freshly ground black pepper: These season the vegetables and the dressing.
Extra-virgin olive oil: This is used both for roasting the vegetables and in the dressing.
Broccoli: This hearty vegetable adds a great crunch to the salad.
Fennel bulb: This gives a unique, slightly sweet flavor to the salad.
Garlic: Adds a robust flavor to the roasted vegetables.
Red pepper flakes: This adds a bit of heat to the roasted vegetables.
Fennel fronds: This adds a fresh and light flavor to the dressing.
White beans: These add a great source of protein to the salad.
Eggs: These are hard-boiled and chopped, adding a creamy texture to the salad.
One reader, Deanna Schaffer says:
This roasted vegetable and white bean salad recipe is a game-changer! The combination of flavors is simply divine. The roasted veggies and white beans create a delightful texture, and the dressing ties everything together perfectly. It's a healthy and satisfying dish that's become a staple in my kitchen. Highly recommended!
Mastering the Art of Roasted Vegetable and White Bean Salad
Preheat the oven to 425 degrees F: This is the initial step to ensure the oven is at the correct temperature for roasting the vegetables.
Tossing the vegetables: This involves coating the broccoli, fennel, and garlic with olive oil and seasoning before spreading them onto a baking sheet.
Emulsify the dressing: This step involves slowly whisking in the olive oil into the onion mixture until it forms a smooth, emulsified dressing.
Seasoning with salt and pepper: This is done at various stages in the recipe to ensure the dish is properly seasoned.
Top with the chopped eggs and serve: This is the final step before enjoying the roasted vegetable and white bean salad.
How To Make Roasted Veggie And White Bean Salad
This tasty white bean salad is put together with roasted broccoli, fennel, and garlic tossed together with white beans and a tasty lemon-vinegar dressing!
Serves:
Ingredients
- 1white onion,finely chopped
- 2tbspred wine vinegar
- 1lemon,zested
- 1lemon,juiced
- 1½tspdijon mustard
- fine sea salt and freshly ground black pepper,to taste
- ¼cupextra-virgin olive oil
- 1headbroccoli,cut into large florets
- 1fennel bulb,trimmed, cut into ½-inch wedges
- 2clovesgarlic,smashed
- 1pinchred pepper flakes
- 2tbspfennel fond,finely chopped
- 15ozwhite bean,(1 can) drained, rinsed
- 4eggs,hard-boiled, peeled, coarsely chopped
Instructions
-
Preheat the oven to 425 degrees F.
-
In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard.
-
Season with salt and pepper, and stir to combine.
-
In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
-
Spread the broccoli onto a large baking sheet and season with salt and pepper.
-
Bake for 25 to 30 minutes, tossing the vegetables occasionally, until tender and golden, .
-
Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
-
Whisking constantly, slowly add the remaining ¼ cup of the olive oil to the onion mixture until an emulsified dressing forms.
-
Whisk in the fennel fronds. Add the beans and roasted vegetables, and toss to combine.
-
Season with salt and pepper to taste. Top with the chopped eggs and serve.
-
Enjoy!
Nutrition
- Calories: 690.32kcal
- Fat: 19.78g
- Saturated Fat: 3.77g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.74g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 99.21g
- Fiber: 29.38g
- Sugar: 16.39g
- Protein: 38.48g
- Cholesterol: 159.96mg
- Sodium: 1452.23mg
- Calcium: 494.87mg
- Potassium: 3550.80mg
- Iron: 15.29mg
- Vitamin A: 230.59µg
- Vitamin C: 182.19mg
Elevate Your Roasted Vegetable and White Bean Salad with This Simple Technique
When roasting vegetables, it's important to cut them into uniform sizes to ensure even cooking. Also, don't overcrowd the baking sheet. Giving the vegetables space allows them to roast and caramelize rather than steam. This will give your roasted vegetable and white bean salad a deeper flavor.
Time-Saving Tips for Preparing This Roasted Vegetable Salad
Prep ahead: Chop and store the vegetables and beans in advance to save time when assembling the salad.
Multi-task: While the vegetables are roasting, use that time to prepare the dressing and boil the eggs.
Use canned beans: Opt for canned white beans instead of cooking them from scratch to cut down on prep time.
Batch cooking: Roast extra vegetables and make a larger batch of the salad to enjoy as leftovers for the next day's meal.
Invest in a good knife: A sharp, quality knife can make chopping and prepping vegetables much quicker and more efficient.
Organize your workspace: Keep all your ingredients and tools within reach to streamline the cooking process and minimize time spent searching for items.
Substitute Ingredients For Roasted Veggie And White Bean Salad Recipe
white onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to white onions, adding a delicate touch to the salad.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar offers a slightly sweeter and more complex flavor, enhancing the overall taste of the salad.
lemon - Substitute with lime: Lime provides a similar citrusy brightness and acidity, complementing the other flavors in the salad.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a rustic texture and a slightly milder flavor, while still providing the necessary tanginess.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil offers a similar richness and smoothness, with a subtle nutty flavor that complements the roasted vegetables and beans.
broccoli - Substitute with cauliflower: Cauliflower can be roasted to a similar tender texture and offers a slightly milder, nuttier flavor.
fennel bulb - Substitute with celery root: Celery root, also known as celeriac, provides a similar crisp texture and a hint of celery-like flavor, adding depth to the salad.
garlic - Substitute with shallots: Shallots can provide a more delicate and sweet flavor compared to garlic, enhancing the overall taste of the salad.
fennel fronds - Substitute with parsley: Parsley adds a fresh, herbaceous flavor and a pop of green color, similar to fennel fronds.
white beans - Substitute with chickpeas: Chickpeas offer a similar creamy texture and nutty flavor, complementing the roasted vegetables in the salad.
eggs - Substitute with grilled tofu: Grilled tofu provides a plant-based protein option and a hearty texture, adding substance to the salad.
Elevate Your Plate: Presenting Roasted Vegetable and White Bean Salad
Elevate the plating: When presenting the roasted vegetable and white bean salad, focus on creating a visually stunning plate. Use colorful and vibrant vegetables to add visual appeal. Consider using a ring mold to create a neat and elegant presentation.
Incorporate texture: Add a variety of textures to the dish to impress the judges. Consider incorporating crunchy elements such as toasted almonds or pumpkin seeds for contrast against the tender roasted vegetables and creamy white beans.
Garnish with fresh herbs: Elevate the flavors and presentation by garnishing the salad with a generous amount of fresh herbs. Consider using parsley, chives, or microgreens to add a pop of color and freshness to the dish.
Focus on balance: Ensure that the flavors and textures are well-balanced. Incorporate a balance of acidity from the lemon and vinegar, creaminess from the white beans, and the earthy sweetness of the roasted vegetables.
Attention to detail: Pay attention to the finer details of the presentation. Wipe the edges of the plate for a clean presentation, and ensure that each component of the salad is meticulously placed for an aesthetically pleasing dish.
Essential Kitchen Tools for Making a Delightful Roasted Vegetable Salad
- Oven: Used for roasting the vegetables and baking the eggs.
- Large bowl: Used for mixing the salad ingredients.
- Baking sheet: Used for roasting the vegetables.
- Whisk: Used for emulsifying the dressing and mixing the ingredients.
- Knife: Used for chopping the vegetables and garlic.
- Cutting board: Used as a surface for chopping and preparing the vegetables.
- Measuring spoons: Used for measuring the red wine vinegar, mustard, and other ingredients.
- Measuring cup: Used for measuring the olive oil.
- Spatula: Used for tossing the vegetables on the baking sheet.
- Citrus zester: Used for zesting the lemon.
- Citrus juicer: Used for juicing the lemon.
- Colander: Used for draining and rinsing the white beans.
- Mixing spoon: Used for stirring and tossing the salad ingredients.
Preserving the Freshness of Your Roasted Vegetable Salad
- This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
- To keep the vegetables crisp and prevent them from getting soggy, store the dressing separately and toss it with the salad just before serving.
- If you want to make this salad ahead of time, you can roast the vegetables and prepare the dressing up to 2 days in advance. Store them separately in the refrigerator and combine them with the beans and eggs just before serving.
- Unfortunately, this salad does not freeze well due to the high water content in the vegetables, which can cause them to become mushy and lose their texture when thawed.
- If you have leftover roasted vegetables, you can freeze them separately for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven or microwave before adding them to the salad.
Reviving Leftover Roasted Vegetable and White Bean Salad
Preheat your oven to 350°F (175°C). Transfer the leftover roasted vegetable and white bean salad to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 10-15 minutes, or until the salad is heated through. This method helps to retain the texture and flavor of the roasted vegetables and prevents the white beans from becoming mushy.
For a quicker reheating option, use your microwave. Place the desired portion of the roasted vegetable and white bean salad in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the salad from drying out. Microwave on high for 1-2 minutes, stirring halfway through, or until the salad is heated to your liking. Be careful not to overheat, as this may cause the vegetables to become soggy.
If you prefer a crispy texture for your roasted vegetables, reheat the salad in a skillet on the stovetop. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the leftover salad to the skillet and stir occasionally, allowing the vegetables to crisp up slightly. This method works best if you have stored the roasted vegetables and white beans separately, as the beans may become mushy if overcooked.
For a cold serving option, allow the roasted vegetable and white bean salad to come to room temperature before serving. This method is perfect for warm summer days or if you're in a rush. The flavors of the vegetables and beans will have had time to meld together, creating a delicious and refreshing meal.
If you have stored the dressing separately, reheat the roasted vegetables and white beans using one of the above methods, then drizzle the reserved dressing over the top just before serving. This will help to keep the salad from becoming too soggy and will maintain the bright, fresh flavors of the lemon juice and red wine vinegar.
Surprising Trivia About Roasted Vegetable and White Bean Salad
The roasted vegetable and white bean salad recipe is a nutritious and delicious dish that combines the earthy flavors of roasted vegetables with the creaminess of white beans. This salad is packed with fiber, protein, and essential nutrients, making it a wholesome and satisfying meal. The combination of roasted broccoli, fennel, and white beans creates a delightful texture and flavor profile. Additionally, the dressing made with red wine vinegar, lemon, and Dijon mustard adds a tangy and zesty kick to the salad. This dish is a perfect option for a healthy and filling lunch or dinner. Try making it for your next meatless Monday meal!
Budget-Friendly Cooking: Roasted Vegetable and White Bean Salad
This roasted vegetable and white bean salad recipe is highly cost-effective for a household. The main ingredients, such as white beans, broccoli, and fennel, are affordable and readily available. The addition of eggs provides a good source of protein at a low cost. The use of simple, everyday ingredients makes this recipe budget-friendly. The approximate cost for a household of 4 people would be around $15. Overall, I would rate this recipe a 9 for its affordability, nutritional value, and delicious flavors.
Is This Roasted Vegetable Salad Healthy?
This roasted vegetable and white bean salad recipe is a nutritious and well-balanced dish. It contains:
- Broccoli and fennel, which are rich in fiber, vitamins, and minerals
- White beans, a good source of plant-based protein and fiber
- Eggs, providing high-quality protein and essential nutrients
- Olive oil, offering healthy monounsaturated fats
- Garlic and onion, known for their anti-inflammatory and immune-boosting properties
The recipe also incorporates a homemade dressing using red wine vinegar, lemon juice, and Dijon mustard, which adds flavor without relying on excessive amounts of salt or sugar.
To further enhance the nutritional value of this already healthy salad, consider the following suggestions:
- Add more colorful vegetables, such as bell peppers or cherry tomatoes, to increase the variety of vitamins and antioxidants
- Include a handful of leafy greens, like spinach or arugula, for an extra boost of nutrients and fiber
- Experiment with different types of beans, such as chickpeas or kidney beans, to diversify the protein and fiber content
- Sprinkle some nuts or seeds, like almonds or pumpkin seeds, for added healthy fats and a satisfying crunch
- Use whole grain mustard instead of Dijon for a slightly more complex flavor and additional fiber
Editor's Take: Why This Roasted Vegetable and White Bean Salad Recipe Stands Out
The roasted vegetable and white bean salad recipe is a delightful combination of flavors and textures. The blend of roasted broccoli and fennel with the creamy white beans creates a satisfying dish. The dressing, with its tangy red wine vinegar and zesty lemon, adds a refreshing brightness to the salad. The addition of eggs provides a lovely touch of richness. Overall, this recipe offers a harmonious balance of savory and citrusy notes, making it a delightful and nutritious option for a light meal or side dish.
Enhance Your Roasted Veggie And White Bean Salad Recipe with These Unique Side Dishes:
Discover Delicious Alternatives to Roasted Vegetable and White Bean Salad
Crafting a Well-Rounded Meal: Appetizers and Desserts to Accompany Roasted Vegetable and White Bean Salad
Why trust this Roasted Veggie And White Bean Salad Recipe:
This recipe offers a delightful combination of roasted vegetables and hearty white beans, creating a flavorful and nutritious salad. The use of red wine vinegar and lemon juice adds a refreshing tang, while the fennel fronds provide a unique and aromatic twist. The careful balance of flavors and the methodical roasting of the broccoli and fennel ensure a satisfying and wholesome dish. Trust in the harmonious blend of ingredients and the expertise behind this recipe to elevate your culinary experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
White Bean and Tuna Salad Recipe
White Bean Salad Recipe
White Bean and Artichoke Salad Recipe
Quick Cajun Vegetables Recipe
Cuban Bowl Recipe
Pasta Fazool (Pasta e Fagioli) Recipe
Baked Tilapia with Arugula and Pecan Pesto Recipe
Clamato® Bloody Caesar Recipe
Air-Fried Taco Dogs Recipe
Pasta with Garlic Scapes Recipe
French Apple Cream Pie Recipe
