This nourishing salad is both healthy and satisfying. It combines fresh greens with roasted broccoli and Brussels sprouts and protein-rich lentils for a dish packed with fiber, vitamin C, and plant protein.
Black (beluga) lentils add body and a pleasing texture, while a bright lemon vinaigrette highlights the caramelized roasted vegetables.
I revisited this recipe to refine the seasoning and cooking times so you can reproduce it reliably. I first developed it six years ago and it remains a favorite: roasted broccoli with crisp, caramelized edges pairs wonderfully with fresh arugula and hearty lentils.
When I first served roasted broccoli alongside other dishes and tossed the leftovers into an arugula salad, the combination was unexpectedly great. I later expanded the idea to include roasted Brussels sprouts, which are delicious, though the broccoli tends to steal the show.
This version is simple and unfussy but a little more composed. Together the elements make a fresh yet hearty alternative to a classic lentil salad.
Salad Notes & Tips
Let the vegetables get well toasted on the edges. Brown, caramelized edges are desirable; they add deep, savory flavor. Roast the florets and sprouts spaced out on the sheet so they can brown evenly.
Not a fan of arugula? Use any tender green you prefer; baby spinach or mixed lettuces work well.
Serve promptly. This salad is best right after tossing. If you expect leftovers, keep the dressing separate and combine individual portions when ready to eat.
Watch How to Make Lemony Roasted Broccoli, Arugula & Lentil Salad
I’d love to hear what you think of this salad—please leave a comment.
Want more hearty, crucifer-based salads? Try recipes with roasted cauliflower, shredded Brussels sprouts, spiced lentils, or a broccoli quinoa slaw for similar winter-friendly ideas.
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Lemony Roasted Broccoli, Arugula and Lentil Salad
- Author: Kathryne Taylor
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 2 to 4
- Diet: Vegetarian
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 73 reviews
This vibrant salad pairs tender roasted broccoli and Brussels sprouts with protein-packed lentils, fresh arugula, and grated Parmesan tossed in a simple lemon dressing. It makes two large entrees or four side-dish portions.
Ingredients
Salad
- 1 large bunch of broccoli
- ¾ pound Brussels sprouts (or additional broccoli)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ½ cup black beluga lentils (or green/Puy lentils), 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, or 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 the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Cut broccoli into bite-sized florets. Trim Brussels sprouts; halve small ones and quarter the larger ones.
- Toss florets and sprouts with olive oil and salt, then spread in a single layer on the baking sheet without overcrowding. Roast 24–28 minutes, tossing once, until crisp-tender and nicely caramelized on the edges.
- Meanwhile, bring 1 ¼ cups water to a boil in a medium saucepan. Add the lentils, reduce the heat, cover, and simmer 20–25 minutes until tender but holding their shape. Drain any excess water.
- Whisk together the dressing ingredients while the vegetables and lentils cool slightly.
- In a large bowl, combine roasted vegetables, cooked lentils, and arugula. Drizzle with vinaigrette, add the Parmesan, and toss to combine. Taste and adjust with more lemon, salt, or pepper if desired. Serve immediately.
Notes
Storage: The salad is best fresh. Leftovers keep in the refrigerator, covered; refresh them with a squeeze of lemon. For best texture, store the dressing separately and dress individual portions.
To make it dairy-free/vegan: Use a vegan Parmesan substitute and swap honey for maple syrup in the dressing.
Nutrition
The nutrition details are estimates from an online calculator and are provided for informational purposes only.
- Category: Salad
- Method: Various