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:
- Roasted Cauliflower and Farro Salad with Feta and Avocado
- Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
- Masala Lentil Salad with Cumin Roasted Carrots
- Quinoa Broccoli Slaw with Honey-Mustard Dressing
Lemony Roasted Broccoli, Arugula and Lentil Salad
- Author:
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 2 to 4 1x
- Category: Salad
- Method: Various
- Cuisine: Vegetarian
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.
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Henrietta Corcoran
Added roasted nuts. mmmm
★★★★
Dave Dean
Really splendid – I find removing half the garlic (or using a smaller clove) lets the other flavours shine through
★★★★★
Carol
My favorite salads have a real mix of textures and flavors, and this one definitely fits that bill. We really enjoyed it!
★★★★★
PATRICIA DRAUGHN
This is so tasty and easy to make!
★★★★★
Karen
I made this for lunch today. It was good, but you have to love broccoli, Brussels sprouts and lentils. A tough sell in my house. The lemony dressing was perfect, It’s a very healthy option.
★★★★
Sonali
Absolutely delicious! And very straightforward to make. I did swap the lentils for a hardboiled egg and the broccoli for a spinach/arugula salad mix but that’s a matter of personal preference. Definitely saving this recipe for later!
★★★★★
Kate
Thank you! I’m happy you are excited about this one, Sonali.
Vanessa Ramirez
Sooo good! Loved the dressing!
★★★★★
Kate
Thank you for your review, Vanessa!
Jean
This is such a delicious salad. I never considered roasting Brussels sprouts and broccoli and then tossing them into a salad. You a genius. And the dressing amazing.
★★★★★
Amy
Made this for dinner last night and it was delicious! I roasted the veggies earlier in the day so they were at room temperature when I mixed up the salad. I only had 1/3 cup green lentils and it worked out perfect. I added fresh avocado on top. The lemon vinaigrette over all the veggies was full of flavor and very fresh. Definitely will make this again. Thanks for another fresh and healthy recipe!
★★★★★
Lynn
What delicious flavors!! The roasted vegetables really go well with the dressing. Definitely will make this salad over and over again!
★★★★★
Melissa
Great recipe thanks so much! Now that I’m at home so much of the time I don’t mind taking the time to make a healthy salad for lunch in the middle of the day :)
★★★★★
Kate
You’re welcome, Melissa!
Talia
So delicious and easy! The roasted veggies came out perfect and all the flavors went so well together! Such a great dinner and I’m excited to make it again! My whole family loved it too. Thanks for a great recipe!
★★★★★
Kate
I’m happy you loved it!
Jen
Made this tonight! Holy smokes Kate—-so good. Thank you for your endless creativity. Love to Cookie.
★★★★★
Kate
Thank you, Jen! Excited you loved it.
Linda
This recipe was easy, delicious and healthy!!! Used 1 cup of prepackaged cooked lentils instead of fresh. Toasted pine nuts would be a perfect addition to this already fab salad!
★★★★★
kina
I tried creamy cauliflower soup last night. It was so delicious. I’m definitely adding it to my delicious recipe repertoire. Thanks!
★★★★★
Anita from Vancouver, BC
I was looking for some salads for dinner now that the weather has warmed up. I had already been roasting broccoli and brussel sprouts thanks to Kate.
I like the texture of this salad, it’s a bit of everything with all of the vegetables. What a fantastic idea!
I used some kind of greens from my partner’s garden instead of arugula. I bought red lentils by accident and cooked accordingly.
I forgot to add the parmesan, even though I am a huge fan of cheese.
And I still loved the recipe. I am feeling very good about myself considering I ate too many of Kate’s amazing chocolate chip cookies today!
★★★★★
Kate
Thank you for sharing, Anita! Chocolate chip cookies and this salad, that’s a win.