Honey-Mustard Broccoli Salad Recipe | Vegetarian Times Skip to main content

Honey-Mustard Broccoli Salad

Protein- and fiber-rich black beluga lentils make this salad totally satisfying. The lentils are soaked overnight to shorten cooking time and enhance digestibility.


Ingredient Set Name: 



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½ cup black beluga lentils, rinsed and soaked 8 hours or overnight
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1 head broccoli, cut into florets (4 cups)
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1 small red onion or shallot, sliced into rings (⅔ cup)
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¼ cup chopped almonds, toasted

Ingredient Set Name: 

Honey-Mustard Dressing


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4 Tbs. cold-pressed olive oil
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1 Tbs. apple cider vinegar
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2 tsp. raw honey or agave nectar
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2 tsp. Dijon mustard


1. To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.

2. Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.

3. Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.

Nutrition Information: 

10 g
Total Fat: 
19 g
Saturated Fat: 
2 g
25 g
0 mg
90 mg
4 g
4 g
Makes 4 servings

Comments on this Recipe

This was such a nice surprise...my husband is a "meat and potatoes" guy, and he had seconds! Served this with the herb and hemped stuffed potatoes...very satisfying. We're not vegetarians, but if all the recipes continue to be this good, we soon will be!

Fantastic! The honey mustard elevated the veggies. Will make many more times.

Absolutely divine! My new FAVORITE favorite!

yummmm !!!!

Delicious! So simple but so satisfying.

This salad keeps OK for 3-4 days. It's a good thing that there is no such thing as a 'bad' lentil... good luck finding black belugas, any lentil will work!

Great! The dressing is so simple, but delicious. My new favorite!

I was surprised to see the rave reviews on this one. I thought it was horrible! I actually threw it out; it was that bad. I did not use beluga lentils, since I didn't find those in our supermarket, so maybe that was the issue, but was not impressed at all with this one. Very disappointing.

I liked the flavor of the dressing, but I didn't have black beluga lentils, only red lentils, and they just turned to mush. I also felt the red onion was a little overpowering. Next time I'll try different lentils and less onion.

I agree with the rave reviews on this one. I've served it about once a week since the magazine arrived in the mail and even the meat eaters are willing to go meatless on the nights it is served and nobody is tired of it yet. On the lentils: if you can't find beluga lentils, it has worked well for me with several different lentil options but be careful to change how you cook them to reflect the type of lentil since some require longer/shorter cooking times and more/less water. It works best with one of the small, whole lentil varieties that hold their shape well when cooked (and personally I didn't like it with "normal" brown lentils at all). I also don't know how fresh/old my lentils are compared to the ones the creator of the recipe used compared to mine, but when I bought beluga lentils to use in this I needed to cook them a bit longer than listed and use more water so test them before adding the broccoli.

Loved it! The dressing, the sweet taste and especially the beluga lentils. I still had some and didn't know what to do with it - here we go. Great recipe! I guess you could also green/brown lentils, but they definitely need to stay in shape, that's the whole secret.

In my experience, these lentils only take about 18 -20 mins. to cook, so why soak??

Any Indian or middle eastern store will have beluga lentils.

I found this too bland. Needs more flavors, will use grainy mustard next time and double up on the dressing.

I love this recipe. I could not find beluga lentils so used black lentils (the bag says they are the caviar of lentils) and they worked fine. I thought all lentils were mushy, but not these! Dressing was good. I've made this many times- it's a keeper.

I have only been able to find beluga lentils at Trader Joes in the cold section where the carrots and green beans are. They are already cooked.

I made this with wild rice instead of lentils and I liked it. I also added chickpeas to add some more protein. I used a whole shallot and it was a little overpowering, next time I make it I'll use half a shallot.

I will try this

Does someone have a suggestion where to find black beluga lentils? I don't think I've ever seen them in the store...

bulk barn have these lentils

Is this served warm or should it be chilled before serving?

This is very similar to this recipe: (I make it without the salmon, of course) http://www.realsimple.com/food-recipes/browse-all-recipes/salmon-with-warm-lentil-salad-recipe-00000000025211/index.html

Loved the salad, easy and filling

This is a delicious filling salad! Yummy and good for you!