Roasted Broccoli, Arugula And Lentil Salad
Delight in the flavors and textures of this hearty vegetable dish that brings together tender roasted broccoli and brussels sprouts, earthy lentils, and peppery arugula. Tossed in a tangy vinaigrette and sprinkled with freshly shredded Parmesan cheese, this salad offers a satisfying mix of savory and zesty notes with each bite. Enjoy it warm on its own or as a robust side to complement your meal.
— Constant Cookbook
Ingredients
- 1 1/2 pounds broccoli
- 3/4 pound brussels sprouts (or more broccoli)
- olive oil
- 1/2 cup black beluga lentils (or green/Puy lentils), picked through and rinsed
- several handfuls arugula
- 1/2 cup freshly shredded Parmesan cheese
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- pinch red pepper flakes
- sea salt and ground pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit 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.
Cook Time
30M
Prep Time
PT20M
Yield
2 to 4
Nutrition
- Calories: 322 calories
- Sugar Content: 6.6 g
- Sodium Content: 284 mg
- Fat Content: 15.3 g
- Saturated Fat Content: 4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 34.2 g
- Fiber Content: 9.4 g
- Protein Content: 18 g
- Cholesterol Content: 9.7 mg
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