It’s the hardest time of year again. It’s been gray outside for days and the snow just won’t melt. My house plants are the perfect representation of how I’m feeling—they’re looking dull and leaning pitifully toward the windows.
Seasonal affect is real, and I’m here to encourage you and me to take some baby steps in the right direction. I just bought a cheap light lamp and a productivity journal (affiliate links), and they seem to be helping. Let’s eat some greens and stretch today. Baby steps. Like this delicious salad. It’s healthy and hearty, and full of good-for-you fresh greens, roasted broccoli and Brussels sprouts, and lentils. Those base ingredients make it a rich source of fiber, protein, vitamin C, and other goodness.
Lately, I’ve been revisiting older recipes to make sure they’re in top-notch shape, and to get me through this winter slump. I came up with this recipe six years ago (six!) and it’s still one of my favorites. I updated the recipe to offer more specific seasoning amounts and cooking times so your salad turns out just like mine. Back then, during my marathon lentil meatball recipe testing, I served the “meatballs” with spaghetti and a simple arugula and parmesan salad. We roasted up some broccoli, and since we didn’t have room on our plates with the meatballs, we shrugged and tossed it on the salad. I knew we had stumbled onto something good at first bite—the roasted broccoli’s crispy, caramelized edges perfectly complemented the fresh green salad.
Watch How to Make Lemony Roasted Broccoli, Arugula & Lentil Salad
I made up this more elaborate (yet unfussy) version not long afterward. Black lentils add some substance and textural interest, while the lemony vinaigrette wakes up the roasted vegetables. I added Brussels sprouts to the roasting pan, which are definitely delicious, but the crispy broccoli really steals the show.
Salad Notes & Tips
Don’t be afraid to let the vegetables roast until they are well toasted on the outside. They aren’t burnt when they have brown edges, but irresistibly caramelized instead. They become their roasty-toasty best when you spread them over the baking sheet with a little breathing room. Hate arugula? I love it, but I know it’s too peppery for some. Just substitute your favorite green, and see the tip below. This salad is best served immediately. If you plan on having leftovers, store the dressing separately from the salad and toss individual servings as necessary.
Please let me know how you like this salad in the comments! I love hearing from you. Looking for more hearty, crucifer-rich salads to get you through winter? Check these out:
Roasted Cauliflower and Farro Salad with Feta and Avocado Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing Masala Lentil Salad with Cumin Roasted Carrots Quinoa Broccoli Slaw with Honey-Mustard Dressing
