1/2 cup, plus 1-1/2 Tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon garlic powder
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 Tablespoons chopped fresh curly parsley
2 garlic cloves, minced
1 Tablespoon whole-grain mustard
1 Tablespoon apple cider vinegar
1/2 teaspoon honey
1 (16oz) can cannellini beans, drained and rinsed
4 cups baby arugula
1/2 red, yellow or white onion, chopped
1/2 cup shaved fresh Parmesan cheese (optional)
Instructions:
Adjust oven rack to top position and preheat to 425F.
Mix broccoli, 1-1/2 Tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder in a bowl. Stir to combine.
Spread on a single layer on a rimmed baking sheet and roast until tender and browned (15-20 minutes).
Meanwhile, whisk together lemon zest and juice, parsley, garlic, mustard, vinegar, honey and 1/2 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Combine broccoli, beans, arugula and onion in a large bowl. Toss with dressing and top with Parmesan, if desired.
Serve immediately.
Nutrition Info Per Serving: Calories 349 Total Fat 24 g Cholesterol 7 mg Sodium 601 mg Potassium 679 mg Total Carbohydrate 25 g Dietary Fiber 6 g Sugars 3 g Protein 10 g