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Lunch recipe · from the recipe book

Roasted Broccoli Farro-Style Bulgur Salad with Parmesan

Charred broccoli, sweet roasted tomatoes and nutty bulgur tossed warm with kale, white beans, a bright basil-parsley vinaigrette and plenty of salty Parmesan.

Roasted Broccoli Farro-Style Bulgur Salad with Parmesan

Ingredients

  • 5 cups florets450 gBroccolicut into bite-size florets
  • 2 cups300 gCherry tomatoes
  • 1 medium110 gRed onioncut into thin wedges
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 1¼ cups160 gBulgur, dry
  • 1½ cups360 gWater
  • 5¾ cups chopped120 gKalestems removed, leaves chopped
  • ¾ cup grated80 gGrated Parmesan
  • ¼ cup60 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • ¾ cup leaves20 gFresh basilchopped
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 cloves6 gGarlicminced
  • 1½ tsp8 gYellow mustard
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan.
  2. Bring the water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes until tender; fluff with a fork.
  3. While the water heats, toss the broccoli, cherry tomatoes, red onion and great northern beans on the sheet pan with half of the olive oil, half of the salt and the red pepper flakes.
  4. Roast 20 to 25 minutes, stirring once, until the broccoli is browned at the edges and the tomatoes blister.
  5. Meanwhile make the herb vinaigrette: whisk the remaining half of the olive oil with the lemon juice, garlic, mustard, basil, parsley, the remaining half of the salt and the black pepper.
  6. Put the kale in a large bowl, add the warm bulgur and half of the vinaigrette, and toss so the heat softens the kale slightly.
  7. Add the hot roasted vegetables and beans, the remaining half of the vinaigrette and half of the Parmesan, and toss gently.
  8. Divide among 4 plates and sprinkle with the remaining half of the Parmesan; serve warm.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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