Garlic Roasted Broccoli Lentil Salad

Isabella C.

A hearty and flavorful salad featuring garlic roasted broccoli and protein-rich lentils.

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings 4 servings

Calories 200 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Mixing Bowl large
1 Saucepan medium

Ingredients

Salad Ingredients

2 cups broccoli florets
1 cup cooked lentils
2 cloves garlic minced
2 tbsp olive oil
1 tbsp lemon juice
4 cups mixed greens
Salt and pepper to taste

Instructions

Preparation

Preheat your oven to 400°F. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper until well coated.
Spread the broccoli evenly on a lined baking sheet. Roast in the preheated oven for 20 minutes, or until the edges are golden and crispy.
While the broccoli roasts, bring a medium saucepan of water to a boil. Add lentils and cook for 15-20 minutes until tender. Drain and let cool slightly.
In a large mixing bowl, combine roasted broccoli, cooked lentils, and mixed greens. Drizzle with lemon juice and an additional tablespoon of olive oil. Toss to combine.

Serving

Transfer the salad to a serving platter. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired. Serve immediately for the freshest flavor.

Storage

Store any leftover salad in an airtight container in the fridge for up to 3 days. For best results, keep the dressing separate until serving.

Notes

Pro Tips: Ensure broccoli is spread out on the baking sheet for even roasting.
Ingredient Substitutions: Swap lentils with chickpeas for a different protein.
How to Serve: Pair with grilled chicken or fish for a heartier meal.
Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Roast broccoli and cook lentils a day ahead and assemble before serving.

Keyword broccoli salad, healthy lentil recipes, protein-packed salad