Lemony Roasted Broccoli, Arugula and Lentil Salad

Discover Lemony Roasted Broccoli, Arugula and Lentil Salad. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 large bunch of broccoli ↔ Replace
• ¾ pound Brussels sprouts (or more broccoli) ↔ Replace
• 2 tablespoons extra-virgin olive oil ↔ Replace
• ¼ teaspoon fine sea salt ↔ Replace
• ½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed ↔ Replace
• 1 ¼ cups water ↔ Replace
• 4 big handfuls of arugula ↔ Replace
• ½ cup freshly grated Parmesan cheese ↔ Replace
• 2 tablespoons extra-virgin olive oil ↔ Replace
• 1 tablespoon lemon juice, to taste ↔ Replace
• 1 teaspoon honey ↔ Replace
• 1 teaspoon Dijon mustard ↔ Replace
• 1 clove garlic, pressed or minced ↔ Replace
• Pinch of red pepper flakes ↔ Replace
• ¼ teaspoon fine sea salt ↔ Replace
• Freshly ground black pepper, to taste ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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