Lemony Roasted Broccoli, Arugula & Lentil Salad
Total Time
50 minutes
Prep Time
20 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(71)
Ingredients
2-4 servings
- 1 large bunch of broccoli
- ¾ pound Brussels sprouts (or more broccoli)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
- 1 ¼ cups water
- 4 big handfuls of arugula
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice, to taste
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- Pinch of red pepper flakes
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
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Preparation
Chef’s notes
Don’t be afraid to let the vegetables roast until they are well toasted on the outside. They aren’t burnt when they have brown edges, but irresistibly caramelized instead. They become their roasty-toasty best when you spread them over the baking sheet with a little breathing room.
Hate arugula? Just substitute your favorite green.
This salad is best served immediately. If you plan on having leftovers, store the dressing separately from the salad and toss individual servings as necessary.
Substitute vegan Parmesan to make it dairy free/vegan. Vegans, use maple syrup instead of honey in the salad dressing.