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Lemon-fried broccoli, arugula and lentil salad

Recipe for Brussels, broccoli and lentil salad

It is the toughest time of the 12 months once more. It has been grey outdoors for days and the snow simply would not soften. My houseplants are the proper illustration of my feeling – they appear boring and pitifully lean towards the home windows.

Broccoli and raw black lentils

Seasonal results are actual and I’m right here to encourage you and me to take a number of small steps in the correct route. I simply purchased one cheap light lamp and a Productivity journal (Affiliate hyperlinks) they usually appear to assist. Let’s eat some greens at this time and stretch.

Small steps. Like this scrumptious salad. It’s wholesome and hearty and stuffed with recent greens, roasted broccoli, Brussels sprouts and lentils. These primary components make it a wealthy supply of fiber, protein, vitamin C and different items.

sliced ​​broccoli and Brussels sprouts

Currently, I have been revising older recipes to ensure they’re in prime type and to get me by way of this onset of winter. I got here up with this recipe six years in the past (six!) And it’s nonetheless one among my favorites. I up to date the recipe to supply extra particular spice portions and cooking instances so your salad will look similar to mine.

Again then I served the “meatballs” with spaghetti and an easy rocket and parmesan salad throughout my marathon lentil and meatball recipe check.

We roasted some broccoli and since we did not have any area on our plates with the meatballs, we shrugged and tossed it on the salad. I knew we might come throughout one thing good the primary chew – the crispy, caramelized edges of the toasted broccoli went completely with the recent inexperienced salad.

Brussels sprouts and broccoli ready for roasting

I did not invent this extra elaborate (however no-frills) model lengthy after. Black lentils present substance and structural curiosity, whereas the lemon French dressing wakes the roasted greens.

I added Brussels sprouts to the skillet, that are positively scrumptious, however, the crispy broccoli actually steals the present.

roasted Brussels sprouts and broccoli with cooked lentils

Salad notes & suggestions

Do not be afraid to let the greens roast till they’re nicely roasted on the skin. They aren’t burned if they’ve brown edges, however, are irresistibly caramelized. One of the simplest ways to fry them is to unfold them on the baking sheet with some respiratory area.

Hate arugula? I adore it, however, I do know it is too peppery for some. Simply substitute your favourite inexperienced and see the tip under.

This salad is finest served instantly. If you wish to have leftovers, retailer the dressing individually from the salad and throw away particular person parts if essential.

Drizzle of lemon dressing over salad

Parmesan on a salad

Please let me know within the feedback how you want this salad! I really like listening to from you.

Are you searching for heartier, cruciferous salads that can get you thru the winter? Take a look at this:

  • Fried cauliflower farro salad with feta and avocado
  • Shredded Brussels sprouts and arugula salad with sunshine dressing
  • Masala lentil salad with roasted cumin carrots
  • Quinoa broccoli slaw with honey mustard dressing

Brussels broccoli lentil salad single serving

Lemon-fried broccoli, arugula and lentil salad

  • Creator: Biscuit and Kate
  • Preparation time: 20 min
  • Cooking time: 30 minutes
  • Complete time: 50 minutes
  • Yield: 2nd to 4th 1x
  • Class: salad
  • Technique: Numerous
  • Kitchen: vegetarian

This wholesome and scrumptious salad consists of tenderly roasted broccoli and Brussels sprouts, high-protein lentils, recent arugula and grated Parmesan, which is tossed in an easy lemon dressing. The recipe makes 2 pretty giant starter-sized salads or Four medium-sized aspect salads.



  • 1 giant bunch of broccoli
  • ¾ Kilos of Brussels sprouts (or extra broccoli)
  • 2 tablespoons Further virgin olive oil
  • ¼ teaspoon high-quality sea salt
  • ½ cup black beluga lentils (or inexperienced / puy lentils) that had been looked for particles and rinsed
  • 1 ¼ cups water
  • 4th giant handful of arugula
  • ½ cup freshly grated parmesan

Lemon dressing

  • 2 tablespoons Further virgin olive oil
  • 1 tablespoon Lemon juice to style
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 Clove of garlic, pressed or chopped
  • Pinch pink pepper flakes
  • ¼ teaspoon high-quality sea salt
  • Freshly floor black pepper to style


  1. Preheat the oven to 425 levels Fahrenheit and line your largest baking sheet with parchment paper for simple cleansing. Reduce the broccoli florets into bite-size items. Reduce the ends off the rungs; Reduce the small sprouts in two by the stem and the big sprouts in quarters.
  2. Throw the florets and sprouts within the olive oil in order that they’re evenly coated and sprinkle them with the salt. Unfold the florets and sprouts in a layer on the baking sheet (don’t overfill). Bake for 24 to 28 minutes till the greens are crispy and nicely caramelized on the sides.
  3. In the meantime, carry the water to a boil in a medium-sized saucepan. Stir within the lentils. Cut back warmth, cowl and simmer for 20 to 25 minutes till the lentils are tender however hold their form. Drain off extra water.
  4. Whisk the French dressing components whereas the roasted greens and lentils cool barely.
  5. Mix the roasted greens, the cooked lentils and the arugula in a big bowl. Drizzle with French dressing, sprinkle parmesan over it, and stir nicely. Try to add extra lemon juice (for extra zing), salt (for extra total style) and / or pepper if essential. This salad is finest served instantly.

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