Posts tagged ‘fresh’

March 1st, 2012

Broccoli Lentil Salad

I concocted this broccoli lentil salad to welcome March, and encourage it with a little green to tempt the spring. Mixed greens and spinach are my go-to for a quick salad fix, but some days you want a salad with substance. And this salad is exactly that, as broccoli and lentils are both super healthy and packed with vitamins. In like a lion, out like a lamb? I’m not sure yet, although it is colder than it has been of late. Here’s to an early spring!

Make this salad as-is and pack it up for a quick work lunch. You could also make it on the weekend and serve it with bread. I would serve it with bruschetta or crusty baguette and dip. Spinach dip, bean dip, artichoke dip or hummus!


Broccoli Lentil Salad Serves 4:


1 head of broccoli

1 can of lentils

1/4 cup of dried cherries

1/4 cup of chopped green onion

1 carrot shredded

1/4 cup of feta

2 tablespoons of Parmesan


  1. Chop one head of broccoli into 1-inch florets. Boil or steam the florets for 2-3 minutes, until barely tender. Immerse the broccoli in a water bath (to keep the vibrant green hue) and place in bowl.
  2. Rinse lentils and add them to the florets.
  3. Place the rest of the ingredients into the bowl.


White Wine Vinaigrette:


1/4 cup of white wine vinegar

1/2 cup of extra virgin olive oil

1/2 teaspoon of cumin

Salt and pepper to taste


  1. Whisk the vinegar and olive oil together until combined. Add cumin, salt and pepper and whisk again.
  2. Pour the dressing over the salad and toss to combine.


Enjoy this salad as a main course lunch salad or as a side salad served with chicken or salmon. For a decorative presentation, serve the salad in colourful, halved bell peppers, in a purple cabbage leaf or in vintage dishware. Broccoli lentil salad makes a great potluck dish and is a great salad to take on a picnic.