Lentil Salad with Roasted Broccoli and Honey Mustard Dressing
This is by far one of my favorite recipes that I've made. Not only is it extremely delicious, but it’s so healthy. I like to make a batch on the weekends so my family can enjoy it for lunches and snacks all week.
This recipe was adapted from Vegetarian Times
Ingredients
1 pkg of pre-cooked lentils (I get mine from Trader Joe's - otherwise you can substitute the 3 cups of cooked lentils)
1 head of broccoli, about 3-4 cups, cut into florets
1 shallot, thinly sliced
2 tsp honey
2 tsp dijon mustard
2 T apple cider vinegar
4 T olive oil
Salt and pepper to taste
Extra olive oil, salt, and pepper for roasting broccoli
Instructions
Preheat the oven to 400 degrees.
Toss the broccoli florets with some olive oil, salt, and pepper and roast for 15-20 minutes or until desired tenderness.
In a medium bowl, whisk together the honey, mustard, salt, pepper, and vinegar.
Slowly add the olive oil while whisking to emulsify the dressing.
Add the lentils, shallot, and roasted broccoli.
Toss to coat and taste for any additional seasoning.
