Nutty roasted broccoli and tender black lentils make this vegan broccoli lentil salad stick-to-your-ribs satisfying without feeling too heavy. Paired with fresh kale, roasted bell peppers, parsley, sun-dried tomatoes, and sweet apricots, it can work as a side salad, but definitely eats more like a main meal. The peppery tahini dressing gives it body and makes it extra filling. Perfect for meal prepping, taking along to a summer party, and noshing on all summer long!
What is Broccoli Lentil Salad?
This broccoli lentil salad is completely different than the sweet, creamy broccoli salads many of us grew up eating at summer potlucks and parties.
For this roasted broccoli salad, we're starting with a base of massaged kale, then loading up on roasted broccoli, nutty black lentils, roasted peppers, pickled red onions, and more.
It's hearty and meaty while still being cool and refreshing. Plus, it's loaded with tons of fiber, plenty of plant-based protein, and just enough healthy fats to keep you going.
It's also one of those salads with something different in every bite. It's crunchy and chewy with sharp pickled onions, sweet apricots, earthy parsley, and more.
I could easily eat it all week long and I swear, this is the easiest way to add a few extra servings of veggies to your plate every day!
Why you’ll love this Vegan Lentil Salad with Broccoli
- A complete meal in every bowl with plenty of veggies, plant-based protein, fiber, and healthy fats
- Roasted broccoli has a nutty earthiness that works so well with both sweet and savory ingredients
- Genius option to meal prep on the weekend for the easiest weekday lunches
- The red pepper tahini sauce is a total flavor bomb and takes everything to the next level
Ingredients for Broccoli Black Lentil Salad
There are quite a few ingredients here and I know some of them may seem a little different, but go with it! The combination of sweet and savory flavors really brings this delicious salad together.
- Kale - Choose your favorite type of kale (dino, Red Russian, etc). Be sure to massage it well first to release its full flavor.
- Olive oil - To help roast and caramelize the bell peppers and broccoli
- Fresh broccoli florets - Start with fresh broccoli, not frozen, for the best texture.
- Roasted baby bell peppers - Baby bells tend to be a little sweeter than the mature peppers and add a lovely sweetness.
- Dried black lentils - Also known as beluga lentils, black lentils have a bolder, earthier flavor than standard green or brown lentils. They're available in many major grocery stores, although you can easily order them online too. Feel free to use other types of lentils, though. Just be sure to cook them until al dente and then rinse under cold water to stop the cooking process.
- Parsley - For extra freshness.
- Sundried tomatoes - The concentrated tomato flavor in sun-dried tomatoes adds a bold savoriness with a freshness that tastes like pure sunshine.
- Dried apricots - For a sweet, tart flavor to balance all the earthy flavors.
- Pepitas - I like to add toasted pepitas here, although you can substitute different types of nuts or seeds if you prefer.
- Pickled red onions - Yep, we're pickling red onions with maple syrup, white balsamic vinegar, salt and pepper. Super simple, and they add a briny sharpness and a nice acidity that really balances the whole salad. I recommend making these the day before for the very best flavor.
- Red Pepper Tahini dressing - For the dressing, blend together tahini with water, roasted peppers, parsley, garlic, lemon juice, and salt. Tahini is made from ground sesame seeds, and makes this oil-free dressing taste nutty, unctuous and layered with savory notes.
How to Make the Best Broccoli Lentil Salad
There are a few steps here, like roasting the broccoli and peppers, cooking the lentils, and making both the dressing and the pickles. You don't have to do everything all at once. Feel free to roast the veggies, cook the lentils, and make the pickled onions the day before and keep them in the fridge until you need them. Then the next day, you can blitz the dressing together, toss and serve. Keep it simple!
- Preheat oven to 400.
- Place broccoli, olive oil, salt and pepper on a large baking sheet and roast for 20 minutes. Let cool.
- On an oven safe pan (you can put in with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small.
- Boil the lentils in enough water to cover, plus 2 inches until soft, about 20 minutes. Drain and rinse under cool water.
- Make quick pickled red onions. The longer they sit, the more delicious.
- Make dressing by combining dressing ingredients in a blender. Puree until smooth. If it is too thick add ¼ cup water to make it pourable.
- In a large bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves.
- Then add the other ingredients.
- Toss well then top with apricots and pepitas.
- Serve right away and enjoy!
Tips for Making the Best Broccoli Lentil Salad
- Substitute other roasted veggies. Instead of crispy broccoli, try making this salad with roasted cauliflower or even Brussels sprouts. So good!
- Don't overcook the lentils. There's a fine line between perfectly cooked lentils and soggy, soft, falling-apart lentils that crumble as you toss them into the salad. They shouldn't be hard, but they should have just a little bit of bite to them.
- Roast properly. When roasting, you always want to spread your ingredients in an even layer and leave some space between them. This helps the broccoli crisp up and caramelize while cooking consistently. Be careful not to crowd the pan.
FAQs
If you don't already have these dark little lentils in your pantry, please do yourself a favor and grab some. I love all different types of lentils, like French green lentils, red lentils, and more, but they're all a little different.
Black or beluga lentils are named that for their deep dark color, resembling beluga caviar after being cooked. They hold their shape well, so they're ideal for salads, and have a lovely earthy flavor that works great in savory dishes.
You can certainly try regular brown or green lentils, but I highly encourage you to step outside the box and give black lentils a go.
Yes, it's a must for this recipe! You want the crispy, caramelized broccoli for its texture and flavor. Raw or steamed broccoli won't work nearly as well.
Absolutely, and that's part of why I use kale in this recipe. It can handle sitting in the dressing for a few days and the whole salad is served cold. So, you can make a big batch, pop it in the fridge, and live off of it all week long.
Other Delicious Vegan Salad Recipes
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Roasted Broccoli Lentil Salad
Ingredients
Salad:
- 2 cups kale chopped
- 2-3 drops olive oil
- 4 roasted baby bell peppers deseeded and chopped
- 1 cup dried black lentils
- 1 bunch parsley
- ½ cup sundried tomatoes julienned
- ¼ cup dried apricots julienned
- ¼ cup pepitas
Roasted Broccoli:
- 2 heads broccoli cut in florets
- 1 drizzle olive oil
- Salt and pepper
Quick Pickled Red Onions:
- 1 small red onion sliced
- 1 tbsp maple syrup
- 2 tbsp white balsamic vinegar
- 1 Pinch salt and pepper
Dressing:
- ¼ cup tahini
- ½ cup water
- 2 roasted peppers
- ½ cup parsley
- 1 clove garlic
- 1 lemon juiced
- 1 pinch salt
Instructions
- Preheat oven to 400.
- Place broccoli, olive oil, salt and pepper on a sheet pan and roast for 20 minutes. Let cool.
- On an oven safe pan (you can put with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small
- Boil the lentils in enough water to cover plus 2 inches until soft, about 20 minutes.
- Drain and rinse under cool water.
- Make quick pickled red onions. The longer they sit, the more delicious.
- Make dressing by combining ingredients in a blender.
- Puree until smooth. If it is too thick add ¼ cup water to make it pourable.
- In a bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves.
- Then add the other ingredients.
- Toss well, then top with apricots and pepitas.