Lemony White Bean Salad with Broccoli
Lemony White Bean Salad with Broccoli has quickly become a staple in our home. It’s light yet filling, tangy yet perfectly balanced, and best of all, it comes together in no time.
I first made this dish on a whim, using pantry staples and a few fresh ingredients I had on hand. My kids can be picky eaters, so I wasn’t sure how well this would go over.
But to my surprise, they actually enjoyed it! The roasted broccoli gives a slight crispness, the creamy white beans add heartiness, and the lemony dressing ties everything together beautifully. My husband, who’s always looking for protein-packed meals, was thrilled with how satisfying it was, and I found myself going back for seconds.
What I love most about this salad is its versatility. It works wonderfully as a main dish for lunch, a side for dinner, or even as a meal-prep option for the week.
Plus, it’s completely customizable—swap in different greens, add a sprinkle of feta, or toss in some toasted nuts for extra crunch. Whether you’re feeding a hungry family or just looking for something fresh and healthy for yourself, this salad delivers every time.
Questions I Often Get Asked About This Recipe
Can I use canned beans? Absolutely! Canned white beans work perfectly and save time. Just be sure to rinse and drain them well.
What if I don’t have arugula? You can substitute with spinach, kale, or any leafy green you have on hand.
Can I make this ahead of time? Yes! The salad holds up well in the fridge for up to two days. Just add the dressing right before serving for the best texture.
Can I add protein to this? Of course! Grilled chicken, shrimp, or even a handful of toasted almonds would be great additions.
What You Need to Make Lemony White Bean Salad with Broccoli
Ingredients:
1 head of broccoli, cut into florets
1 can (15 oz) white beans, rinsed and drained
4 cups arugula
¼ red onion, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons pine nuts, toasted
For the Dressing:
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon honey
1 small garlic clove, minced
Salt and black pepper to taste
Equipment:
Baking sheet
Mixing bowls
Whisk
Knife and cutting board
How to Make Lemony White Bean Salad with Broccoli
Roast the Broccoli – Preheat your oven to 400°F (200°C). Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden and slightly crispy.
Make the Dressing – In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
Assemble the Salad – In a large bowl, combine the arugula, roasted broccoli, white beans, and red onion.
Toss and Serve – Drizzle the dressing over the salad and toss gently to combine. Top with shaved Parmesan and toasted pine nuts.
Enjoy! Serve immediately or refrigerate for later.
Tips for Making the Best Lemony White Bean Salad with Broccoli
Don’t overcook the broccoli – Roasting it just enough to get some crispy edges adds amazing texture.
Make extra dressing – It’s so good, you’ll want a little extra for drizzling on other dishes.
Customize it – Try adding avocado, grilled chicken, or even some roasted sweet potatoes.
Use fresh lemon juice – Bottled juice won’t give you the same bright, fresh flavor.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This salad is incredible! The flavors are so fresh and bright. My whole family loved it, even my picky eater.” – Sarah M.
⭐️⭐️⭐️⭐️ “Super easy to make and really delicious. Next time, I might add some feta for a little extra saltiness.” – Jason T.
⭐️⭐️⭐️⭐️⭐️ “I meal-prepped this for lunches and it held up beautifully. Such a great combination of flavors!” – Kelly R.
⭐️⭐️⭐️⭐️ “It was good, but I think I’d prefer it with a little more dressing. I’ll double it next time.” – Amanda B.
⭐️⭐️⭐️⭐️⭐️ “The roasted broccoli adds such a great crunch! This is now in our weekly rotation.” – Emily W.
Printable Recipe
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Lemony White Bean Salad with Broccoli
A fresh and vibrant Lemony White Bean Salad with Broccoli that’s perfect for busy families! This easy salad combines roasted broccoli, creamy white beans, peppery arugula, and a bright lemon dressing for a satisfying, healthy meal.
Ingredients
- 1 head of broccoli, cut into florets
- 1 can (15 oz) white beans, rinsed and drained
- 4 cups arugula
- ¼ red onion, thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pine nuts, toasted
- For the Dressing:
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 small garlic clove, minced
- Salt and black pepper to taste
- Equipment:
- Baking sheet
- Mixing bowls
- Whisk
- Knife and cutting board
Instructions
- Roast the Broccoli – Preheat your oven to 400°F (200°C). Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden and slightly crispy.
- Make the Dressing – In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
- Assemble the Salad – In a large bowl, combine the arugula, roasted broccoli, white beans, and red onion.
- Toss and Serve – Drizzle the dressing over the salad and toss gently to combine. Top with shaved Parmesan and toasted pine nuts.
- Enjoy! Serve immediately or refrigerate for later.
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