Roasted Broccoli Salad with Beans, Peppers, Pickled Onions & Pine Nuts

Directions

1. Preheat the oven to 450°F.
2. Wash and dry the broccoli, peppers, and other produce.
3. Trim the peppers, seed them, and slice lengthwise into thin strips; spread them onto a baking sheet.
4. Break the broccoli into bite-sized florets and add them to the sheet with the peppers; drizzle with oil and season with salt, then toss to coat and spread in an even layer.
5. Roast in the oven, stirring halfway, until the vegetables start to char in spots and are tender, about 20–25 minutes; remove and let cool.
6. In a small bowl, stir together vinegar, sugar, and salt to make a quick pickling liquid.
7. Peel, halve, and thinly slice the red onion; add to the pickling liquid and set aside.
8. Warm a skillet over medium heat; toast the pine nuts, stirring often, until golden and fragrant, about 3 minutes, then transfer to a separate bowl to cool.
9. In a medium bowl, whisk together oil, vinegar, salt, and crushed red pepper to form the dressing.
10. Drain and rinse the beans and add them to the dressing; tear mint leaves from stems and chop roughly, then add to the bowl.
11. Add the cooled vegetables, pickled onions, pine nuts, and feta to the dressing with the beans and mint; toss gently to combine and center on plates to serve.