Lemony Roasted Broccoli, Arugula & Lentil Salad

Once again, this is the most difficult time of the year. The snow has been refusing to melt for days despite the gloomy weather. The way my house plants are acting and leaning pitifully toward the windows is the exact opposite of how I am feeling.

I’m here to encourage you and me to make some tiny steps in the correct path since seasonal affective disorder is real. A cheap light bulb and a productivity diary I recently purchased (affiliate links) appear to be helping. Today, let’s eat some vegetables and move around.

small steps such as this delectable salad. It contains substantial, nutritious lentils, roasted broccoli, Brussels sprouts, and fresh greens. It is a rich source of fiber, protein, vitamin C, and other benefits thanks to its basic constituents.

I’ve been going back to previous recipes recently to make sure they’re in excellent condition and to help me through this winter rut. This recipe was created by me six years ago (six!) and it is still a personal favorite. For your salad to taste exactly like mine, I modified the recipe to provide more detailed seasoning instructions and cooking times.

At the time, I served the “meatballs” with pasta and a straightforward arugula and parmesan salad while I laboriously tested a lentil meatball recipe.

We roasted some broccoli, but there wasn’t place for it on our plates with the meatballs, so we put it on the salad with a shrug. At first mouthful, I could tell we had made a good discovery because the crunchy, caramelized edges of the roasted broccoli were the ideal compliment to the vibrant green salad.

Soon later, I came up with this more complex (yet simple) variant. The lemony vinaigrette enlivens the roasted vegetables, while the black lentils give some substance and textural interest.

Although the Brussels sprouts I put to the roasting pan are wonderful, the charred broccoli really steals the show.

Notes & Tips for Salad

Never hesitate to let the vegetables roast until the outsides are nicely toasted. When they have brown edges, they are not burned; rather, they have been irresistibly caramelized. When you spread them out on the baking sheet with a little breathing area, they roast and toast at their roastiest.

dislike arugula? Though I know some people find it overly peppery, I adore it. Simply substitute your preferred green and note the advice below.

It’s better to serve this salad right away. If you want to have leftovers, keep the salad and dressing separate and toss each serving as needed.

Also read: Farro and Kale Salad with Goat Cheese



  • 3/4 pound of Brussels sprouts, 1 large bunch of broccoli (or more broccoli)
  • Extra virgin olive oil 2 tablespoons fine sea salt 1/4 teaspoon
  • 12 cup washed and cleaned black beluga lentils (or green Puy lentils).
  • 3/4 cups of water
  • Arugula, four large handfuls
  • freshly grated Parmesan cheese, half a cup

Citrus Dressing

  • Olive oil, extra virgin, two tablespoons
  • 1 teaspoon of lemon juice, if desired
  • 1 tsp. of honey
  • Dijon mustard, 1 teaspoon
  • 1 minced or pressed garlic clove
  • Red pepper flakes with a pinch
  • 14 teaspoon of sea salt, fine
  • black pepper, freshly ground, to taste


To make cleanup simple, line your largest rimmed baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit. Make bite-sized cuts in the broccoli florets. Trim the sprouts’ ends, then cut the large sprouts into quarters and the small sprouts in half through the stem.
Sprinkle the salt over the florets and sprouts after tossing them in the olive oil to coat them lightly. On the baking sheet, arrange the florets and sprouts in a single layer (be sure not to overcrowd). Bake the vegetables for 24 to 28 minutes, stirring halfway through, or until they are crisp-tender and the edges are nicely caramelized.
In the interim, heat the water in a medium pot to a boil. Add the lentils and stir. For 20 to 25 minutes, or until the lentils are soft but still maintain their shape, reduce the heat, cover the pot, and simmer. Get rid of any extra water.
While the roasted veggies and lentils cool a little, combine the ingredients for the vinaigrette.
Combine the cooked lentils, arugula, and roasted veggies in a sizable serving bowl. Add a vinaigrette drizzle, some Parmesan, and toss thoroughly. If necessary, add extra salt, pepper, or lemon juice after tasting to enhance the flavor. It’s better to serve this salad right away.


STORAGE ADVICE: Although it’s preferable to serve salad straight away, you may cover and preserve leftovers in the refrigerator, adding more lemon juice to them when you’re ready to eat them. Until you are ready to serve, keep the dressing and the greens in separate containers for optimal results.
MAKE IT VEGAN OR DAIRY FREE: To taste, use vegan Parmesan If you’re a vegan, substitute maple syrup for the honey in the salad dressing.