Charred Broccoli, White Bean, and Lemony Freekeh Salad
 
 
Crispy charred broccoli is paired with creamy white beans, zesty arugula, and hearty freekeh and then dressed in a bright lemon vinaigrette.
Yield: 4 servings
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
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp dijon mustard
  • 1 tbsp minced shallot
  • ¼ tsp salt
  • freshly ground black pepper
Instructions
  1. Heat oven to 475F.
  2. Trim and peel the broccoli stems. Slice the stems into ½-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.
  3. 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.
  4. For the dressing, whisk together all of the ingredients in a small bowl until completely emulsified.
  5. Pour the dressing over the salad ingredients and toss until evenly distributed. Season to taste and serve at room temperature.
Notes
Recipe from Power Plates
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/05/charred-broccoli-white-bean-and-lemony-freekeh-salad.html