In in interest of being healthy, I’ve decided to leave this salad mostly as I found it and share it with everyone. I didn’t have any arugula handy, so tried it as a roasted vegetable side, and it worked fantastic. If you’d like a little more greenery in it, feel free to follow the link below in the actual recipe to the original post I got it from. If you want a little less healthy of an option, I bet this would be amazing with some crumbled bacon. Mmmm bacon. Sorry.Got distracted there for a moment. Anyway, on to the recipe.
Start out by preheating an oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat. Have you noticed yet how much I love my silpat? Cut the broccoli into bite sized chunks and cut the brussels sprouts in half through the stem. Toss everything in olive oil. Bake 10 minutes, stir, bake another 10, and if the vegetables are crisp-tender and well browned, pull them out. If not, toss them again and bake until they are.
Meanwhile, bring 3/4 cup water to a boil in a saucepan. Add the lentils, reduce heat to low, cover, and simmer for 15-20 minutes, until the lentils are cooked but not mushy.
Whisk together the vinaigrette ingredients, adding more red pepper if you like a bit more spice.
Toss everything together in a large bowl.
Adjust seasoning by adding more lemon, red pepper, or salt if needed. Serve immediately.
Roasted Broccoli, Brussels Sprout, and Lentil Salad
adapted from Cookie and Kate
- 1 1/2 pounds broccoli
- 3/4 pound brussels sprouts (or more broccoli)
- olive oil
- 1/2 cup black beluga lentils (or green/Puy lentils), picked through and rinsed
- 3 tablespoons olive oil
- 1 lemon, juiced
- 2 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, minced
- pinch red pepper flakes
- sea salt and ground pepper
- Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. 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 olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 30 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
- In the meantime, bring 3/4 cup water to a boil in a medium saucepan. Add the lentils, reduce heat, cover and simmer for 15 to 20 minutes, until the lentils are tender but still retain their shape.
- Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit. In a large serving bowl, combine the roasted vegetables and cooked lentils. Drizzle with vinaigrette and toss well. Taste and add more salt, pepper and/or lemon juice if needed. Best served immediately.
- 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.