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Honey-Mustard Broccoli Salad Recipe - Vegetarian Times

Honey-Mustard Broccoli Salad

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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.

  • 4Servings

Ingredients

Salad

  • 1/2 cup black beluga lentils, rinsed and soaked 8 hours or overnight
  • 1 head broccoli, cut into florets (4 cups)
  • 1 small red onion or shallot, sliced into rings (2/3 cup)
  • 1/4 cup chopped almonds, toasted

Honey-Mustard Dressing

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

Preparation

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

  • Calories: 301
  • Carbohydrate Content: 25 g
  • Fat Content: 19 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 90 mg
  • Sugar Content: 4 g