Lemony Roasted Broccoli, Arugula and Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with roasted broccoli and Brussels sprouts, protein-rich lentils, peppery arugula, and a lemon dressing with Parmesan. It's substantial enough as an entrée and works as a side salad too.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large bunch of 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 big handfuls of arugula
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice, to taste
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, pressed or minced
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 986mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1332mg
- Calcium
- 471mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 986MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.