Roasted Broccoli, Arugula and Lentil Salad

COOKIE AND KATE
12Ingredients
50Minutes

Ingredients

US|METRIC
  • 1 1/2 pounds broccoli
  • 3/4 pound brussels sprouts (or more broccoli)
  • olive oil
  • 1/2 cup beluga lentils (black, or green/Puy lentils, picked through and rinsed)
  • 1 handful arugula
  • 1/2 cup Parmesan cheese (freshly shredded)
  • 2 tablespoons olive oil
  • 1/2 lemon (juiced)
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1 pinch red pepper flakes
  • ground pepper (sea salt and)
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