Charred Broccoli Salad with Cannellini Bean Puree
When I’m really pressed for time, it’s easy to skip meals and grab food that isn’t nutritional. That’s why I love prepping salads on a weekend if I know I have a busy week. Best way to set myself up for success. This is one of my favourite prep salads! It’s quick, simple, and packed with flavour. When life gets busy, it’s easy to fall into the habit of making the same boring salads, but this one is anything but dull. The beauty of charred broccoli is that it adds a depth of flavour that you just don’t get from steaming or boiling. Plus, it’s layered with a creamy cannellini bean puree, crunchy quinoa, and protein-rich edamame, making it a complete meal that’s not only delicious but also full of texture and nutrients.
What I love most about this salad is its flexibility. You can swap ingredients based on what you have on hand or what you’re in the mood for. Whether it’s roasted cauliflower instead of broccoli or adding in some nuts and fruit for extra crunch and sweetness, there are so many ways to mix things up. It’s the kind of dish that looks impressive but is so easy to throw together, even on your busiest days.
Charred Broccoli Salad with Cannellini Bean Puree
Ingredients
- 1 can cannellini beans
- 1 clove garlic
- Juice of half lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 large head broccoli
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup edamame beans
- 1/2 cup quinoa
- 1/2 cup pine nuts
- 1/2 cup cranberries
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Juice of half lemon
- 1/2 teaspoon salt
Cannellini Bean Puree
Salad
Dressing
Method
- Drain and rinse beans
- Place all ingredients in a food processer and blend until smooth and creamy.
- Boil quinoa. Once cooked, strain and place on baking tray with 1 teaspoon olive oil, ½ teaspoon of salt and garlic powder. Bake in oven for 20 minutes at 180 degrees
- Cut broccoli into florets, place in baking tray and drizzle with one tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon garlic powder. Bake in oven at 180 degrees for 20 minutes
- Thaw edamame beans in a bowl of hot water, set aside.
- Make dressing by mixing ingredients in a glass jar or bowl
- Dry roast pinenuts
Assembling
- Place the cannellini bean puree on the bottom of a large plate in a thin layer.
- Top with roasted broccoli, edamame beans, crunchy quinoa and nuts and cranberries
- Drizzle dressing over the top.
Recipe Notes
EQUIPMENT
- Baking tray for the broccoli
- Baking tray for the quinoa
- A small saucepan to boil the quinoa
- A nice platter to serve it on.
The charred broccoli adds a great smoky flavour to the salad and roasting it instead of boiling or steaming gives the broccoli a much better taste. The process of roasting caramelizes the natural sugars in the broccoli, creating a depth of flavour that plain boiled broccoli just doesn’t have. When it’s mixed with the creamy bean puree and the crunchy quinoa, the combination of textures is really satisfying.
Cannellini beans are great for this dish because they’re high in protein, and when pureed, they create a thick, smooth base for the salad. You can spread it on the bottom of the plate or bowl, then layer the roasted broccoli and quinoa on top. It gives the salad a hearty feel, almost like you’re eating something more substantial than just vegetables. Plus, the purée is versatile – you can make a big batch and freeze some for later, so you always have it on hand when you’re short on time.
Quinoa is another star in this dish. Not only high in protein and fibre, but when baked it gives an unusual crunch. You need to boil it first and to enhance the flavour when you bake it just add some garlic powder and salt. You can also give it a try with other spices like paprika or turmeric to have a little kick. The crispy quinoa is sprinkled over the top of the salad, adding a crunchy layer that contrasts nicely with the soft broccoli and creamy puree.
One of the best things about this charred broccoli salad is how easy it is to customize. You can swap out the broccoli for cauliflower or use different beans like chickpeas for the base. If you don’t have quinoa on hand, you could try using farro or even some crispy rice for texture. The possibilities are endless, and it’s a great way to keep things fresh and exciting, even when you’re making the same basic recipe. If you’re serving it as a main, you could pair it with some fresh bread or crackers to make it a more complete meal.
While the salad is best eaten fresh, the cannellini bean puree can be made ahead of time and frozen, which is a huge time-saver. When you’re ready to eat, just take it out of the freezer, let it defrost, and use it as the base for your salad. The rest of the salad comes together pretty quickly, especially if you’ve already roasted the broccoli and baked the quinoa.
You can serve the salad warm or cold, depending on your preference. If you’re short on time, you can roast the broccoli ahead of time and serve it cold straight from the fridge. But if you want to enjoy it warm, you can pop the broccoli in the oven right before serving. It’s up to you, and that’s what makes this dish so versatile.
This charred broccoli salad is a great go-to recipe for busy days. It’s healthy, delicious, and easy to make, with a variety of textures and flavours that keep it interesting. Whether you’re serving it as a main dish or a side, it’s sure to be a hit with anyone who loves fresh, wholesome food. Plus, with all the options to customize it, you can make it your own and enjoy it in different ways every time.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prep some components like the cannellini bean purée in advance and even roast the broccoli ahead of time. However, it’s best to assemble the salad fresh for the best texture.
Can I make the salad spicy?
Absolutely! You can add some chili flakes or cayenne pepper to the roasted broccoli or sprinkle some over the quinoa before baking for a spicy kick.
What other vegetables can I use instead of broccoli?
You can easily swap the broccoli for roasted cauliflower, Brussels sprouts, or even asparagus. All will work well in this dish.
Is this salad suitable for meal prepping?
Yes, you can meal prep this salad. Store the components separately and assemble when ready to eat. However, avoid dressing or mixing the salad too far in advance, as it may lose its crunch.
Can I substitute edamame beans with another ingredient?
Yes, you can replace edamame with other beans like chickpeas, black beans, or even lentils if you prefer. They all provide a good protein boost.
How can I make the broccoli extra crispy?
To make the broccoli crispier, make sure to pat it dry before roasting and spread it out on the baking tray without overcrowding. You can also roast it at a higher temperature (around 220°C / 425°F) for more charred, crispy edges.
