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.
Made this last night and it was amazing! I might omit the brussel sprouts and exclusively use broccoli (personal preference). Thanks for the great recipe!
Thanks, Stacey! Glad to hear it! I agree, I think broccoli stole the show in this recipe, too.
I made this for dinner tonight, and it’s a keeper for sure! Thanks for sharing!
Hooray! Thanks, Alina!
Roasted broccoli and cauliflower are almost suspiciously delicious. I had to stop myself from eating too much off the pan before mixing it all together. I was worried that the final product might not be as addictive as the veggies themselves, and glad to find my fears were unfounded. The dish was a hit. Thanks!
Thanks, Aaron! Happy to hear it. I have to stop myself from eating the whole pan of roasted broccoli and cauliflower, too.
Everyone loved the salad, the more I ate , the more I fell in love with it. Thanks again for the awesome recipe!
This was awesome! Loved the mix of lentils, roasted broccoli and arugula. And the dressing – beautiful! :) Thanks!
This recipe was so delicious! I loved how hearty and healthy it was. One note, if using puy lentils you will need to add twice the amount of water or your lentils might burn!
Thanks for another stellar recipe Kate!
I’m pretty sure I pinned this years ago when you originally posted it but never made it… but saw it again in your latest “what to eat this January” and had to make it right away!… so I made it last night and YUM!! So easy and delicious as all your recipes are! This is already the second thing I’ve had with lentils this year… and we’re only 6 days into 2017 ;) I see a lot of lentils in my future haha I’ve been missing out, they’re so good! Anyways, I’m looking forward to leftovers for dinner tonight! Another keeper!
Just made this and it’s delicious. Thanks! I can’t wait for your cookbook!! I don’t think I’ve ever been so excited for a cookbook.
Sarika, you are too sweet! & I’m excited for you to see it!
Hey Kate! I’ve been using this salad in the “giant salad challenge” idea of yours (which I love by the way) and it’s been great. The first time I made it the grocery was out of brussels so I substituted diced potatoes and half-mooned red onions. The roasted onions gave the dish a bit of caramely sweetness and I’ve included them every time I’ve made it since!
I’m so glad you’ve joined in on the big salad challenge! It makes things so much easier. Your version of this salad sounds excellent. Thanks for the comment!
This is my new favorite dish! It’s so simple but the proportions of the ingredients are absolutely perfect. It also plates up elegantly.
Thank you, Nanette!
Can I replace the Black beluga lentil with Black lentil?
Hi! I’m not sure if you’re talking about the same thing as beluga lentils or the Indian black lentils. I don’t have any experience with Indian black lentils, but if they are cooked properly, I think they’ll work fine as a replacement here.
This salad was great! My 13-year-old didn’t love it but my 15yo, my husband, and I all did. I didn’t have the black lentils so I used french green lentils. I also didn’t have brussel sprouts so I upped the broccoli and used rocket greens. The dressing is what makes this salad sing.
Thanks for sharing, Allison!
Can’t wait to try this; love the ingredients;
Thank you, Helen!
Thank you for sharing this delicious recipe – it is all of my favourite things in a beautiful salad! Yum!
You’re welcome, Alexandra!
Made this tonight. Absolutely delicious.
Great to hear, Lynn!
I was roasting broccoli and cauliflower when I opened my email and saw this recipe. I didn’t have arugula or black lentils, so I used spinach and Puy lentils. Since I’m eating a pretty low-sodium diet, I didn’t salt the veggies or the lentils, just used Kirkland organic no-sodium seasoning blend. The Parmesan seems to provide enough saltiness for my taste buds.
This will be lunch tomorrow, and the sample bites are fantastic.
Great way to use what you had on hand, Lee Ann! Thanks for the review.
Great recipe for winter or summer. Made with broccolini and beans for FODMAP reasons (also only bruised the garlic and removed from the dressing for the same reason). Today is Valentine’s Day – enjoyed this as part of a picnic at the beach (it’s summer in Australia).
Thank you, Bernadette!
I just made this up and had a big bowl for early lunch! It was so yummy and the flavors were just right. Thanks Kate!
Thanks for sharing, Molly!
I’m not usually one to say Yes! to dressings, but this one is seriously delicious. I loved everything about this dish. Thank you!
You’re welcome, Alys! Thanks for your review.
I bought the light you mentioned above. It had great reviews.
Unfortunately, the link for the journal, Amazon was out of stock. Bought it directly from Intelligent Change, along with the Five Minute Journal, you might want to let people know about that as well
I’m happy it was helpful! Sorry the journal was out of stock.
Hi Kate
I am feeling the lack of sun too! I was encouraged by your post and bought some fresh mint and made your salad dressing (from last summer)! It is so fresh and delicious! It has given me hope!
Thanks for sharing, Carey!
I’m in KC, too, and first of all, SERIOUSLY with this snow!! Ugh.
Lemon sound like the perfect thing to chase off this winter blah. Thank you!
Right! This snow and winter need to end. Let me know what you think when you try it, Elizabeth!
Hi Kate, looks like a yummy one. I love arugula.
Can I used cooked (tinned) lentils? Is this salad supposed to be served warm?
Canned lentils? Sure, you can if that is what you have on hand. I prefer cooked, fresh lentils. It is best served warm. Let me know what you think!
Fresh and delicious! I used all broccoli and it was great.
Great to hear, Mary!
This was really tasty! I did my roasting at 400 for 25 minutes just because I know that makes broccoli and brussels I like, and used green lentils since I had them already. I was worried when I saw how little dressing there was, but it was the right amount, and I loved this. Bf doesn’t like arugula, so I might try an all roasted veggie version later. Full marks from me, though!
You can always try spring lettuce or spinach. I know others have enjoyed that in the past. Thanks for sharing, Jessi!
LOVED this!!! I lightly steamed kale, added leftover millet, and left out the cheese to make it vegan. Awesome recipe, thank you!!
You’re welcome Gwen! I’m glad you loved it!
Great recipe. Easy to make and very tasty!
Thank you, Anita! I’m glad you really liked it.
We love this salad! A perfect way to enjoy winter vegetables in a salad. The lemon makes it so bright and tasty. I used lemon infused olive oil in the dressing, and a little lemon zest. Delicious! (I left the lentils out so as to reduce carbs.) Thanks for creating this gem.
You’re welcome, Lisa! I’m glad you love it.
Made it with kale and highly recommend it! The kale stands up well against the other vegetables.
Thanks for sharing, Abby!
I just made this salad and really liked it! I love the combo of the warm roasted veggies and lentils with the fresh and crisp arugula. I do have a few notes on the dressing: I really liked it but felt it was lacking lemon, so I added more lemon juice to the salad and would probably double the amount of lemon juice if I make it again (which I probably will). I also thought the amount of dressing in general was enough for about half this amount of salad. I always like a lot of dressing and almost always find salad recipes not to use enough, so I would double the dressing recipe next time.
Thanks for this wonderful recipe! I’ve been lacking in creativity in the kitchen lately and this recipe really inspired me to get back in there :)
Add more lemon, that’s a great way to make this better suited for your specific tastes. Thanks for sharing, Danielle!
Okay…..this sounded good to me when I read the recipe on Pinterest……but really, it’s amazing!!!!!!!
I love this salad!!!!!! Great combo, this will be a new go to for me!
Thank you
I’m so happy to hear that, Lorene!
Wonderful! Took it to a house-bound friend for lunch. The lentils gave it a nice chewiness and made it hearty. Paired it with a hot homemade roasted vegetable cream with croutons – perfect even in winter. I used green lentils; black weren’t available. I did add a bit more lemon and doubled the dressing, for left over salad later. Thank you for all the healthy recipes!
Thanks so much for sharing, Conny! I’m so glad you were able to share it. I appreciate your review!
You can’t go wrong with arugula! I substituted cauliflower for the brussels sprouts because that’s what I had on hand. As a texture driven person I think I would add some kind of nut next time-maybe pepitas or pecans. I kept the dressing separate and brought this for lunch-delicious!
Thank you, Jackie!
My husband prepared this for dinner tonight – and we loved it! The dressing is especially good with the lentils and greens. I used baby kale instead of arugula, and roasted cauliflower and broccoli. In lieu of Parmesan, I sprinkled my salad with toasted sunflower seeds – the crunch was great. Next time I might cook up more lentils – it doesn’t happen often that you want MORE lentils, but the textures and flavors of the salad are so good!
I bet sunflower seeds were nice! Thank you for sharing, Becki.
Stumbled upon your page while looking for some salad ideas. Love this salad recipe and am going to try it for dinner tonight.
Winter is approaching soon in NZ, so some easy soup and salad ideas are most welcomed.
This is now my third recipe from Cookie and Kate! Recipes are healthy with so much flavor makes it easy to slip by two boys and husband. Add a bit of fun music in the background [in my case its Italian] you have the ingredients for wonderful food and memories with family and friends.
I’m glad you love this one, Francesca!
Made the vegan version of this recipe and it was delicious (the parmesan recipe is great and so simple!). We increased the lentils and added carrots to make it a more filling meal with some leftovers, and we’ll be giving it to our 15 month old with wilted greens tomorrow. Also, put the garlic in the oven with the veggies for 5 minutes to tame it a bit, since raw garlic tends to wreak havoc on our tummies, but we increased the dressing about 1.5 fold to make up for the extras.
Wonderful! Thanks for your comment and review, Nicholas.
This recipe is EXCELLENT! I have made it time and time again. Thank you so much for posting! I rarely use Brussels sprouts because I always forget them but it is still delicious.
I’m glad you love it and appreciate your review Nancy!
¡Maravillosa receta! Muy fan de la buena cocina y sobre todo de la sana cocina, excelente aporte, un saludo
I couldn’t give this recipe 5 stars only because I found that the addition of the arugula diluted the fabulous flavor of the salad! My family and I preferred eating it w/o the greens in order to savor all the wonderful attributes of the broccoli, sprouts, and lentils — along with the kick of the red pepper and lemon. Just wonderful!
Thank you for sharing, Carrie!
10/10! SO GOOD!! Thanks!!
I love any idea that riffs off of roasted broccoli. I added some red onion wedges to the roasting pan and some chickpeas to the final salad. This will be in the regular rotation.
Made this for a crowd last night (with Parmesan on the side) and it was a hit, though I felt the salad was a little dry. If I make again will double the dressing.
This was great! I made some herbed pan fried tofu to toss along with it and sprinkled some toasted pecans on top for a little more crunch.
This is delicious!!! My boyfriend and I made this last night along with the Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze and we couldn’t decide which we liked more. We are vegan so we omitted the cheese and didn’t do a vegan substitute for this round, but would probably add it for the next. The dressing is key, and absolutely delicious. Perfect amount of flavor with a little kick (extra red pepper flakes for us, we love the spice). We will definitely be having this one again.
I love your site and it’s my go to for all new recipes. It all started with the Mango Lettuce Wraps (which we’ve turned so many family and friends on to!). We’re making the butternut squash chipotle chili tonight for family dinner – it’s always a hit. Thanks for keeping our bellies happy and healthy!
Thank you for sharing! I love that combination, Madeline.
Thank you for the info on lentils. I’ve been enjoying your blog for years! Recently I am seeing ‘brown’ lentils and I don’t know anything about them. Do you have any recipes for them or any information on them? Thanks.
Hi Lisa! Brown lentils can also be ‘green’ lentils in my experience. Here is my how to cook lentils post! https://capital-fly.pro/perfect-lentils-recipe/%3C/a%3E%3C/p%3E
Thanks. I had actually read your wonderful article on lentils, then proceeded to go to the references recipes. I was buying beluga lentils for a recipe and saw these ‘brown’s lentils next to green ones in bulk. I decided to buy non-bulk beluga for the recipe, though. Thanks so much for getting back.
We had this for dinner last night. It was delicious, healthy and filling. It was just the two of us so we had leftovers. We just had them for lunch and they were still good. I just heated them up and spritzed with lemon. I mixed some tahini sauce into mine, which was yummy. Thank you!
This has become a staple for me! I always end up needing more lemon juice for my leftovers (since I store the salad and the dressing separately) but I’m seriously obsessed with this salad! Perfect for lunch!
Just made it today and it is excellent. Kept to almost the exact recipe except for the minced garlic in the dressing which I omitted. Used Maple syrup because I couldn’t find my honey!
Love it. Only that is it rather tedious to roast the vegetables because I have to do the trays separately and brussels sprouts need to be roasted at a lower temperature and for longer. Oh and I made the lentils one day in advance.
Thanks for the recipe!
Thank you for sharing, Faye!
Obsessed. This is so tasty. Never would have thought to add black lentils, but they are such a great addition!