Roasted Broccoli, Arugula and Lentil Salad
1½ pounds broccoli
¾ pound brussels sprouts (or more broccoli)
½ cup black beluga lentils (or green/Puy lentils),
picked through and rinsed several handfuls arugula
½ cup freshly shredded Parmesan cheese
2 tablespoons olive oil
½ lemon, juiced
1 teaspoon honey
½ teaspoon Dijon mustard
pinch red pepper flakes
sea salt and ground pepper
Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets and sprouts in olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 30 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
In the meantime, bring ¾ cup water to a boil in a medium saucepan. Add the lentils, reduce heat, cover and simmer for 15 to 20 minutes, until the lentils are tender but still retain their shape.
Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit. In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more salt, pepper and/or lemon juice if needed. Best served immediately.