Lemony Roasted Broccoli, Arugula & Lentil Salad
Ingredients
The salad
-
1
large bunch
broccoli
-
¾
pound
Brussels sprouts
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
fine sea salt
-
½
cup
black beluga lentils
-
1 ¼
cups
water
-
4
big handfuls
arugula
-
½
cup
freshly grated Parmesan cheese
The lemon dressing
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
lemon juice
-
1
teaspoon
honey
-
1
teaspoon
Dijon mustard
-
1
clove
garlic
-
1
pinch
red pepper flakes
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Cut the broccoli into bite-sized pieces and prepare the Brussels sprouts.
- Toss the vegetables with olive oil and salt, then spread them on the baking sheet and roast for 24 to 28 minutes, tossing halfway through.
- While the vegetables roast, bring water to a boil and cook the lentils for 20 to 25 minutes until tender.
- Whisk together the dressing ingredients while the vegetables and lentils cool.
- In a serving bowl, combine the roasted vegetables, lentils, and arugula. Drizzle with the dressing, add Parmesan, and toss well before serving.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
200mg
Cholesterol
20mg
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