Hot Broccolini Chopped Salad
Embrace the art of imperfection with this comforting, Italian-inspired chopped salad featuring perfectly roasted broccolini and zesty marinated beans.
There’s something undeniably comforting about chopped salads. You don't need perfect knife skills here; the rustic, uneven chunks bring incredible texture and make every single bite unique and flavorful.
Broccoli’s chic cousin, Broccolini, is the absolute star of this dish. By roasting it just enough to get those frilly edges crispy, it adds a delightful crunch. Combined with a fun antipasto vibe of sun-dried tomatoes, briny olives, and a vibrant Italian dressing, this is a salad that actually feels like a feast. Pair it with a slice of crusty ciabatta and enjoy!
The Ingredients
- ✔455g (1 lb) Broccolini
- ✔2 (425g) cans cannellini beans, rinsed
- ✔1/2 cup extra-virgin olive oil & 2 tbsp sun-dried tomato oil
- ✔1/2 cup sun-dried tomatoes in oil, sliced
- ✔3 tbsp red wine vinegar & 1 tbsp Italian seasoning
- ✔2 cloves garlic, minced & 1 tsp red pepper flakes
- ✔1 English cucumber & 1 medium red onion
- ✔1/2 cup pitted kalamata olives & 2 avocados
- ✔2 heads romaine lettuce, chopped
- ✔Pepperoncini, dried oregano, salt & pepper
The Instructions
Dressing & Beans: Preheat your oven to 205ºC (400ºF). In a large bowl, whisk together the olive oil, sun-dried tomato oil, vinegar, Italian seasoning, garlic, red pepper flakes, salt, and black pepper. Stir in the drained cannellini beans and sliced sun-dried tomatoes to let them marinate.
Roast the Broccolini: Chop the broccolini, cutting fronds into 2-inch pieces and stems into 1-inch pieces. Spray a baking sheet, arrange the broccolini (including the crumb-like bits!), and drizzle with 2 tablespoons of your prepared dressing. Roast for 10 to 12 minutes until tender and crispy on the edges.
Chop & Plate: Roughly chop the cucumber, dice the onion, chop the olives, and dice the avocado. Divide the fresh romaine among bowls. Top with the veggies, roasted broccolini, and marinated beans. Drizzle with the remaining dressing, garnish with pepperoncini and oregano, and toss well before serving!
Recipe Dietary Alignment
To help you easily cross-reference your specific wellness plans or allergy restrictions, here is how this dish aligns with common cooking frameworks:
Save the Crumbs!
When you're chopping the Broccolini, don't throw away the little crumbly bits that fall off the fronds. Scoop them onto the baking pan! They roast into tiny, crunchy morsels that act just like savory, plant-based bacon bits in the final salad.
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