Lemony Roasted Broccoli, Arugula & Lentil Salad
This very green, healthy salad recipe features roasted broccoli and Brussels sprouts, fresh arugula, black lentils and a simple lemon dressing.
Updated by Kathryne Taylor on September 3, 2024
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, which seems 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.
Watch How to Make Lemony Roasted Broccoli, Arugula & Lentil 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. All together, it’s a fresh and hearty alternative to classic lentil salad.
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Love the idea of tossing roasted vegetables with greens. This is totally my kinda salad. :) YUM.
Oh yes please!! For me, roasted Brussels sprouts could be (and have been) a meal on their own! This sounds so delicious. This past weekend was a gorgeous one here for us weather-wise (I was actually outside without a jacket for the first time in months!!) but it’s currently snowing again. Let’s hope that spring arrives soon!!
Looks amazing and so green!
This is such a good idea. My top favorite way to eat broccoli and brussel sprouts is roasted. Lightly crunchy and BIG on flavor. I also love roasting broccoli with a little balsamic vinegar – toasty, crunchy and tangy. The best!
I love roasted broccoli! Great idea to add it to a salad.
Caramelized toasty veggies and fresh greens, yum! Thanks for the inspiration Kate, looks amazing!
I’m with you — my spring fever is taking over. I came back from the store today with what can only be described as bouquets of kale. Viva la spring!
Bouquets of kale, pretty! Happy spring!
Can’t wait to try this. Just recently made roasted brussel sprouts and so happy that my non vegetable eating husband liked them!
This salad looks delicious and I absolutely love your site. As a very new food blogger who is learning as I go, I truly appreciate all of your tips and insight. I am a loyal disciple! Thank you and please visit me at “Musings of a Sly Rooster.”
Thank you, Dani!
I adore roasted broccoli – when we were students we’d cook up a big batch to mix into couscous but this salad looks like an altogether more interesting a delicious proposition!
Gorgeous! I have never tried black lentils, are they any different than regular lentils? Oh man, I have a bad case of spring fever!!! This salad makes me long for warm sunshine, especially since I hear we are supposed to get more snow here in Chicago tomorrow, yuck.
Hey Stefanie, black lentils do have a different texture than regular lentils. They tend to retain their shape a little better and they’re almost slippery on the outside. Hope you get some sunshine soon!
This looks amazing…. thank you for the inspiration and as always, truly lovely photos :)
Ohh my goodness. This may change my lunch life… Thank you for sharing!
very glad you posted this how-to. Last night I declared, “I’ve decided I don’t like brussel sprouts” after my 4th attempt to roast them without proper direction. I think perhaps I haven’t been cooking them long enough. Will give the leftover heads a proper roasting tonight with your dressing and consequently, brussel sprouts one last try.
Hope you loved the roasted brussels sprouts this time around, Claire. I’ve found that if I place the halved sprouts flat side down in the pan, they develop this incredible melt-in-your-mouth texture. I think it’s because they basically steam from the inside.
roasted broccoli is my new favorite way to prepare it! i love the crunchiness on the outside. and roasted brussels sprouts is a no brainer! this looks like a terrific meal!
Oh wow! A whole bunch of my favorite things all in one salad (swoon) ;-) About the only change I would make would be to use Pecorino Romano – my cow milk allergy doesn’t kick when I use sheep milk cheeses. Best of all, I had been looking for an excuse to add arugula to my rotation – somehow that particular green has never made the shopping list, probably due to it’s old ‘Yuppie’ rep. Now that I’ve been hearing how healthy it is… yeehaw ;-)
Haha, I was unaware of arugula yuppie rep, but I can’t get enough of the stuff! I love the peppery flavor. Hope you enjoy the recipe, Sylvia.
Oh dear God whyyyyy do I not have this in my face right now?
Looks like a winner! Thanks for sharing it.
Oh my! I’m totally craving everything green as well and this is perfect! Love it!
I hear you, I get excited about spring and all the green!
I could eat a big, giant bowl of this!
All this week I have been eating monster-sized salads of cold leafy greens topped with warm vegetables, hummus and a bit of feta. So good; I will have to try your version!
That is my kind of salad. Hope you enjoy this version, Amy.
The moment I laid eyes on this recipe I had to make it, so I did last night and it was a winner. Everyone loved it including my wife who can be a little picky. Had some toasted bread with olive oil as a dipper. Thank you!
I’m glad you all enjoyed the recipe! Toast with olive oil sounds like a perfect side.
Fantastic looking salad! I love all of these things!
I cannot wait to try this salad out tonight!
Is there a reason why you use parchment paper as oppose to aluminum foil?
Hey Gabrielle, I’m sorry I didn’t answer your question sooner. Yes, there is a reason why I use parchment paper instead of aluminum foil. Aluminum in food has been linked to health problems and may be a factor in Alzheimers, so I try to avoid it. I just use unbleached parchment paper instead, it’s an easy switch!
I am for sure making this salad!
looks so healthy and good! this will be a perfect side dish for my salmon tonight, thanks for sharing :)!
I love this blog. And this recipe is awesome, i love broccoli, arugula and lentils!! so.. everthing in one recepe?? GREAT!
i will make it soon!!!
Just made this — and it was DELICIOUS! Eased up on the lemon, added more chili, no sprouts, and boy oh boy, you made two picky eaters very, very happy. Thank you so much!
I’m glad, Shaz! Thanks for commenting!
You’re most welcome. Thought I would just follow up a few months later – this has become part of our fortnightly dinner rotation :D In these colder months I’ve taken to substituting butternet squash for the the broccoli and that also works a treat. Thank you very much!
That’s great to hear! I’ll have to try it with butternut.
Hello,
Your recipes look wonderful. My husband and I are trying to eat more vegetarian foods, but I would like to know how much, or if there is enough protein in for example your lentil and mushroom meatballs? How can I tell if there is enough protein in vegetarian recipes?
Thank you
The protein in lentils and beans is not complete. Therefore, even though lentils are rich in their specific type of protein, you need to eat rice or pasta with them to benefit from it.
Hi Heather, that’s a great question, and I should preface my answer by letting you know that I’m not a nutritionist. However, from my own experience and from what I’ve read on the subject, I don’t think you need to worry too much about getting enough protein with each meal. Most Americans get way more protein than humans actually need, and it’s hard on the body to process all that extra protein. Regardless, protein is present in eggs, vegetables, legumes (like lentils) and whole grains. That is why all of my recipes call for whole grains (for example, whole wheat spaghetti has more protein and fiber than regular spaghetti). As long as you’re eating mostly “whole” foods, you should be getting ample amounts of protein in your vegetarian meals. I hope this answers your question!
Just found your blog and it’s totally speaking to me. I love your focus on fresh, whole foods. Isn’t their potential amazing? Add a little heat to broccoli and brussels and BAM, you get a flavor so rich and textured, it’s the bulk of a satisfying meal. Nature is so good to us.
Can’t wait to try this recipe of yours.
BAM is right! Thank you, Amanda. Really glad you found my blog. :)
The broccoli stole the show. And your vinaigrette!!! What a simply delicious salad!
Thanks, Sophie!
This looks and sounds amazing!! I’ve been looking for lentil recipes that aren’t heavy and I think this one is gonna fit the bill. Pinning this!
I made this as a side dish with trout with a pumpkin seed-cilantro pesto (Bon Appetit) and it was one of the yummiest dinners we’ve had in a while! It tastes light but at the same time like a bit of a treat because of the cheese. :)
So glad you enjoyed this salad, Rosa. Your trout with pesto combination sounds delicious!
This is just the kind of salad I’ve been obsessed with at the end of this winter – sort of rich and very healthful. Can’t wait to throw this together!
Another delicious recipe! I have found my new favorite blog!
Thank you, Lyndsey! Hope you enjoy the recipes.
Looks wonderful! I like the lentils in this salad.
I just made this and my boyfriend and I wolfed it down. So delicious! Another winner from this site. Thanks!
Thanks, Elizabeth! I’m glad you two enjoyed it.
Just made this for lunch! After burning the lentils (oops…) I tried again and added more water, and it turned out delicious. And now I have an excuse to replace my shitty saucepan. :) Thank you!!!
Glad you enjoyed the salad, Laura! Treat yourself to a good saucepan, I’ve been meaning to do the same!
Thank you for sharing this recipe! I had never tried brussel sprouts before, but I saw your recipe, decided to try it, and LOVED it! Feel free to check out my blogpost about it :)
http://foodie-on-foot.blogspot.com/2013/04/roasted-broccoli-arugula-and-lentil.html
This looks FABULOUS!
This salad is wonderful! Perfectly seasonal, balanced, and delicious. Made it for dinner a few times now, definitely a new spring staple.
Yummy, nutty, healthy recipe. Needed more acidity and salt, but was very satisfying.
This is TOTALLY, TOTALLY fabulous. I was honestly shocked at how much we loved this, even though it has some of my favorite ingredients. The sum is way greater than the parts here. Great recipe!
Thank you, Kate! So glad you love the recipe.
This was delicious! I pared it with a stuffed pepper and I was delightfully full.
Made this over the weekend for dinner with another couple using veggies from our CSA. A success!! We had a few other dishes using our CSA ingredients for a very summer dinner.
Thanks for commenting, Katie! I’m so glad you enjoyed the salad with your CSA veggies.
Delicious! I must admit I had never eaten brussel sprouts before and my husband made them amy challenge ingredient this week. I will definitely be roasting these bad boys in the future!! I’ve always been a huge fan of roasted broccoli, but I may very well have a new favorite. The vinaigrette was equally delicious. Made mine with quinoa as that’s what I had on hand. Thanks for introducing me to brussel sprouts Kathryne!
Holly, so glad you enjoyed the salad! I bet it was great with quinoa. Roasted brussels sprouts are one of my all-time favorite foods.
Thank you for this recipe, Kate! This was very tasty and not too fussy to make on a weeknight. Will be added to our rotation.
i just made this for lunch — spring has almost sprung here in atlanta, and this was a perfect accompaniment to a sunny day!
So glad you enjoyed the salad, Elizabeth!
Hi ! I made this tonight, swapping the brussels sprouts for carrots (because my boyfriend says he hates them and i don’t want to brutalize him too much) and it was really great ! I’m probably gonna make it again this autumn, as it’s a warm salad and broccoli (and carrots) is in season here right now. Also your vinaigrettes are always delicious.
Thank you, Aimelle! Carrots sound like a delicious substitution!