Roasted Broccoli, Arugula And Lentil Salad

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


Delicious! I am now a brussel sprout convert thanks to this recipe! The lemon vinaigrette is very tasty too. I swapped the lentils with quinoa. Will be making again!!
b3a95e313d82   •  5 Dec   •  Report
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Ingredients for 2 servings

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

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