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–+ servings
brown wood salad bowl of roasted broccoli and black lentil salad with kale, peppers, red onions, pepitas and dried apricots in lemon tahini dressing

Roasted Broccoli Lentil Salad

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!
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Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 298 kcal

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.

Nutrition

Calories: 298kcalCarbohydrates: 45gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 0.2mgSodium: 357mgPotassium: 1523mgFiber: 11gSugar: 21gVitamin A: 4004IUVitamin C: 287mgCalcium: 216mgIron: 5mg
Keyword black lentil salad, broccoli lentil salad, roasted broccoli salad
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