Lemony Roasted Broccoli, Arugula & Lentil Salad

COOKIE AND KATE
16Ingredients
50Minutes

Ingredients

US|METRIC
  • 1 bunch broccoli
  • 3/4 pound Brussels sprouts (or more broccoli)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/2 cup black beluga lentils (or green/Puy lentils, picked through for debris and rinsed)
  • 1 1/4 cups water
  • 4 arugula (big handfuls of)
  • 1/2 cup grated Parmesan cheese (freshly)
  • 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)
  • 1 pinch red pepper flakes
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper (to taste)
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