Sometimes we like to keep our dinners at home on the lighter side, especially during times when we’re eating out a lot. What that means for us is more vegetables, beans, and smaller portions of meat. We love beans, and we love crunchy broccolini, so I figured combining them into a simple salad would be a good idea. Well, it was a hit and has become one of my go-to dishes. Roasting the broccolini in a hot oven adds warmth and smoky flavour, while the pitted Castelvetrano olives add just the right amount of brine-y brightness to the dish. Not only is this great for dinner, but it makes a fantastic light lunch for the next day. Dress with my Simple Shallot Salad Dressing, which I highly recommend keeping as a fridge staple!