Lemony Roasted Broccoli, Arugula and Lentil Salad

Broccoli and Lentil Salad with Lemon Dressing
Broccoli and Lentil Salad with Lemon Dressing
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Ingredients

Adjust Servings:
For the Salad:
1 large bunch of Fresh Broccoli florets cut into bite size pieces
2 tbsp Olive oil extra virgin
¼ tsp Sea salt fine
½ cup Black beluga lentils or green/Puy lentils, picked through for debris and rinsed
1¼ cups Water
4 big handfuls Arugula
½ cup Parmesan cheese grated
For the Lemon Dressing:
2 tbsp Olive oil extra virgin
1 tbsp Lemon juice to taste
1 tsp Honey
1 tsp Dijon mustard
1 Garlic clove pressed or minced
pinch of Red pepper flakes
¼ tsp fine Sea salt
Black pepper freshly ground, to taste

Nutritional information

354
calories
17,6g
fat
36g
carbohydrates
16,3
protein
8,9mg
cholesterol
589mg
sodium
Ingredients
  • For the Salad:

  • For the Lemon Dressing:

Lemony Roasted Broccoli, Arugula and Lentil Salad

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I have a small feeling that I have hit another big salad goldmine with this Lemony Roasted Broccoli, Arugula and Lentil Salad recipe. I love warm salads and this particular combo fills the space.

I roast a bunch of broccoli florets with in olive oil and sea salt then toss them with some cooked, black beluga lentils. My lemon dressing includes ingredients like olive oil, lemon juice, honey, Dijon mustard, garlic, red pepper flakes, salt and pepper. There is enough protein in this salad to suffice a full meal but enjoy it as a side salad too, or at your next barbecue. 

To make Lemony Roasted Broccoli, Arugula and Lentil Salad, you will need the following ingredients:

Ingridiens for Lemony Roasted Broccoli, Arugula and Lentil Salad

Steps to make Lemony Roasted Broccoli, Arugula and Lentil Salad

1
Done
5

Preheat oven and prepare baking sheet

Preheat the oven to 425 °F line your large rimmed baking sheet with baking parchment paper.

2
Done
2

Season broccoli

In a bowl, toss 1 bunch of bite sized broccoli pieces with 1 tablespoons of olive oil and ¼ teaspoon of fine sea salt, then place in a single layer on the prepared baking sheet.

3
Done
25

Bake

Bake the vegetables in the preheated oven for 24-28 minutes, tossing halfway through cooking time until softened, crisp and slightly caramelized.

4
Done
20

Cook lentils

Boil 1¼ cups of water in a medium saucepan then add ½ cup of rinsed and drained lentils. Stir to mix then reduce the heat and simmer for about 20-25 minutes until softened but still have a lentil shape. Drain excess water.

5
Done
2

Prepare dressing

In another mixing bowl, whisk 2 tablespoons extra virgin olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1 clove of minced garlic, a pinch of red pepper flakes, ¼ teaspoon fine sea salt, and freshly ground black pepper, to taste until well combined.

6
Done
3

Combine salad

Once cooked, slightly cool the broccoli and lentils then gently toss them with 4 big handfuls of arugula. Drizzle the prepared lemon dressing and sprinkle in ½ cup of grated Parmesan cheese. Toss again to combine well. Taste and adjust seasonings.

7
Done

Serve

Best enjoyed when served immediately!

If you’re looking for some new salad ideas then try this Lemony Roasted Broccoli, Arugula and Lentil Salad recipe. Eating vegetables doesn’t have to be a struggle, we’ve got you! Visit our website for more exciting salad ideas and let us know which are your favorites. Tag #cookmerecipes online!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Your salad looks so delicious and healthy. Thanks for sharing recipe!

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