Name: Lemony Roasted Broccoli, Arugula and Lentil Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For Salad:; 1 bunch broccoli; ¾ lb brussels sprouts; 2 tbsp extra-virgin olive oil; ¼ tsp fine sea salt; ½ cup black beluga lentils; 1¼ cups water; 4 handfuls arugula; ½ cup parmesan cheese; For Lemon Dressing:; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 1 tsp honey; 1 tsp dijon mustard; 1 garlic clove; pinch red pepper flakes; ¼ tsp fine sea salt; freshly ground black pepper

lemony roasted broccoli, arugula and lentil salad recipe

How To Make Lemony Roasted Broccoli, Arugula and Lentil Salad

Beat the customary by creating this refreshing green salad of roasted broccoli, arugula, and lentil jampacked tossed with all the healthy goodness.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

For Salad:

1bunchbroccoli
¾lbbrussels sprouts,or more broccoli
2tbspextra-virgin olive oil
¼tspfine sea salt
½cupblack beluga lentils,or green/Puy lentils, picked through for debris and rinsed
1¼cupswater
4handfulsarugula
½cupParmesan cheese,freshly grated

For Lemon Dressing:

2tbspextra-virgin olive oil
1tbsplemon juice,to taste
1tsphoney
1tspDijon mustard
1garlic clove,pressed or minced
pinchred pepper flakes
¼tspfine sea salt
freshly ground black pepper,to taste

Instructions

Preheat oven to 425 degrees F and line your largest rimmed baking sheet with parchment paper for easy clean-up.
Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters.
Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet; be sure not to overcrowd.
Bake for 24 to 28 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.
Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.
In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well.
Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately.