Courtney’s Roasted Broccoli and Lentil “Shoulder Season” Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Servings
- about 4 servings
Categories
- Salad
- Mediterranean
- Easy
Dietary
- Dairy-free
- Gluten-free
- Nut-free
- Vegan
- Vegetarian
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
263
per serving
1052 for selected servings
Fat
7.5g
per serving
30g for selected servings
Sugar
5g
per serving
20g for selected servings
Protein
15.3g
per serving
61g for selected servings
Carbohydrates
36.5g
per serving
146g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A zesty mix of lentils, broccolini, tomatoes, garlic, and herbs with a tangy lemon vinaigrette.
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Ingredients
- 2 cups of baby broccoli OR broccolini (chopped)
- 2 cans Italian lentils, drained and rinsed well
- 1 clove garlic, grated
- 1 shallot OR very small red onion, thinly sliced
- 1 cup of cherry tomatoes, halved
- Zest of 1 lemon
- 2-3 tablespoons fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- 1/3 tablespoon apple cider vinegar
- Juice of 1/2 lemon OR 1 preserved lemon, pulp scraped and skin finely chopped
Instructions
1. Set oven to 350F. Toss broccolini in olive oil and salt liberally. Roast for 10-15 mins or until edges are slightly crispy.
2. Drain and rinse lentils under cold water. Set aside.
3. Prepare the remaining produce and toss in the bowl with the lentils.
4. Prepare the dressing, toss with the lentils and vegetables, add the cooked broccolini, and salt to taste. Serve room temperature.
