For the Salad:
- 1 large bunch of Fresh Broccoliflorets cut into bite size pieces
- 2 tbsp Olive oilextra virgin
- ÂĽ tsp Sea saltfine
- ½ cup Black beluga lentilsor green/Puy lentils, picked through for debris and rinsed
- 1ÂĽ cups Water
- 4 big handfuls Arugula
- ½ cup Parmesan cheesegrated
For the Lemon Dressing:
- 2 tbsp Olive oilextra virgin
- 1 tbsp Lemon juiceto taste
- 1 tsp Honey
- 1 tsp Dijon mustard
- 1 Garlic clovepressed or minced
- pinch of Red pepper flakes
- ÂĽ tsp fine Sea salt
- Black pepperfreshly ground, to taste
Lemony Roasted Broccoli, Arugula and Lentil Salad
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.Â
To make Lemony Roasted Broccoli, Arugula and Lentil Salad, you will need the following ingredients:
Steps to make Lemony Roasted Broccoli, Arugula and Lentil Salad
1 | Preheat oven and prepare baking sheet | 5 |
2 | Season broccoli | 2 |
3 | Bake | 25 |
4 | Cook lentils | 20 |
5 | Prepare dressing | 2 |
6 | Combine salad | 3 |
7 | Serve | |
Recipe Reviews
Your salad looks so delicious and healthy. Thanks for sharing recipe!
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