Bean Salad with Spicy Roasted Tomatoes and Broccoli

Bean Salad with Spicy Roasted Tomatoes and Broccoli

http://www.yummly.com/recipe/external/White-Bean-Salad-With-Spicy-Roasted-Tomatoes-and-Broccoli-Martha-Stewart-192428

2            bunches broccoli, trimmed, florets and stems cut into 1” pieces (4 cups)

3            large garlic cloves, thinly sliced

5            teaspoons extra-virgin olive oil

1/2         teaspoon coarse salt

1            pound large cherry tomatoes, halved (about 3 cups)

1            tablespoon coarsely chopped fresh oregano

1/4            teaspoon crushed red pepper, flakes

1 & 1/2            teaspoon Dijon mustard

1            tablespoon red wine vinegar

1            teaspoon fresh lemon juice

              freshly ground pepper

2            cups drained large white beans, such as lima beans

2            ounces baby spinach (about 2 cups)

Preheat oven to 375 degrees.  Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4  teaspoon salt, and arrange on a rimmed baking sheet.  Roast until broccoli is just tender, 15-20 minutes.  Transfer to a plate; let cool completely.

Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil.  Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes.  Transfer to a plate; let cool completely. 

Whisk mustard, vinegar, and lemon juice in a small bowl.  Whisk in remaining 2 teaspoons oil; season with pepper.

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.