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:

Quickview
357k Calories
15g Protein
15g Total Fat
44g Carbs
100% Health Score
Limit These
Calories
357k
18%

Fat
15g
24%

  Saturated Fat
1g
12%

Carbohydrates
44g
15%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
402mg
18%

Get Enough Of These
Protein
15g
31%

Vitamin C
209mg
254%

Vitamin K
227µg
217%

Vitamin A
4196IU
84%

Folate
202µg
51%

Fiber
11g
46%

Manganese
0.88mg
44%

Vitamin E
5mg
36%

Potassium
1060mg
30%

Iron
4mg
27%

Vitamin B6
0.52mg
26%

Magnesium
94mg
24%

Phosphorus
193mg
19%

Calcium
192mg
19%

Vitamin B2
0.26mg
15%

Vitamin B1
0.22mg
15%

Copper
0.3mg
15%

Vitamin B5
1mg
12%

Zinc
1mg
12%

Vitamin B3
1mg
9%

Selenium
4µg
6%

covered percent of daily need
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