Photo: Anna Pelzer
Roasted Broccoli, Arugula and Lentil Salad
12 ingredients
20 min + 30 min
2 to 4
openrecipes
A very green salad with roasted broccoli, brussels sprouts, arugula, black lentils and a lemony vinaigrette.
Estimated Nutrition (whole recipe, rough)
553
Calories
28g
Protein
24g
Fat
68g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Honey | 1 tbsp (21g) | 64 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- several handfuls arugula
- 1/2 cup freshly shredded Parmesan cheese
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- pinch red pepper flakes
- sea salt and ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes