Lemony Roasted Broccoli, Arugula & Lentil Salad

It’s the hardest time of year again. It’s been gray outside for days and the snow just won’t melt. My house plants are the perfect representation of how I’m feeling—they’re looking dull and leaning pitifully toward the windows.

Seasonal affect is real, and I’m here to encourage you and me to take some baby steps in the right direction. I just bought a cheap light lamp and a productivity journal (affiliate links), and they seem to be helping. Let’s eat some greens and stretch today.

Baby steps. Like this delicious salad. It’s healthy and hearty, and full of good-for-you fresh greens, roasted broccoli and Brussels sprouts, and lentils. Those base ingredients make it a rich source of fiber, protein, vitamin C, and other goodness.

Lately, I’ve been revisiting older recipes to make sure they’re in top-notch shape, and to get me through this winter slump. I came up with this recipe six years ago (six!) and it’s still one of my favorites. I updated the recipe to offer more specific seasoning amounts and cooking times so your salad turns out just like mine.

Back then, during my marathon lentil meatball recipe testing, I served the “meatballs” with spaghetti and a simple arugula and parmesan salad.

We roasted up some broccoli, and since we didn’t have room on our plates with the meatballs, we shrugged and tossed it on the salad. I knew we had stumbled onto something good at first bite—the roasted broccoli’s crispy, caramelized edges perfectly complemented the fresh green salad.

I made up this more elaborate (yet unfussy) version not long afterward. Black lentils add some substance and textural interest, while the lemony vinaigrette wakes up the roasted vegetables.

I added Brussels sprouts to the roasting pan, which are definitely delicious, but the crispy broccoli really steals the show.

Salad Notes & Tips

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? I love it, but I know it’s too peppery for some. Just substitute your favorite green, and see the tip below.

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.

Please let me know how you like this salad in the comments! I love hearing from you.

Looking for more hearty, crucifer-rich salads to get you through winter? Check these out:

Lemony Roasted Broccoli, Arugula and Lentil Salad

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Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Yield: 2 to 4 1x
Category: Salad
Method: Various
Cuisine: Vegetarian

★★★★★

4.8 from 61 reviews

This healthy and delicious salad features tender roasted broccoli and Brussels sprouts, protein-rich lentils, fresh arugula, and grated Parmesan tossed in a simple lemon dressing. Recipe yields 2 quite large, entrée-sized salads or 4 medium side salads.

Scale

Ingredients

Salad

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

Lemon Dressing

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

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.

Notes

Storage suggestions: Salad is best served immediately, but you can store leftovers in the fridge, covered, and brighten them up with another squeeze of lemon when you’re ready to polish them off. For best results, store the dressing separately from the greens until you are ready to serve.
Make it dairy free/vegan: Substitute vegan Parmesan, to taste. Vegans, use maple syrup instead of honey in the salad dressing.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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