Charred broccoli and lentil salad from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (page 47) by Food52 Editors

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Notes about this recipe

  • angrygreycat on September 28, 2019

    I made this and it was a good salad for a change of pace. Could have done with making more of the dressing. The issue, at least for me, is that it did not keep well, the roasted broccoli becomes overwhelming if you try to put the leftovers in the fridge for another meal.

  • julesamomof2 on July 16, 2019

    Not the most attractive salad, but it did taste good. Next time I would increase the broccoli-maybe even double. I wondered if the carrots would be good but they added much needed crunch.

  • aliceanne on February 06, 2019

    It was really hard for me to get the lentils to be the right texture for a salad. Mine ended up being too mushy.

  • maryfa on August 11, 2017

    I used some leftover lentils. I like cespitler's idea of adding radishes for crunch which I will try next time. I am always looking for recipes that travel well for picnics and national park vacations. I think this would be a good one (packed in Chinese take-out containers).

  • cespitler on April 16, 2017

    Yum! I made a few substitutions on the first try! I used small white beans instead of lentils and I added onions to the sheet pan to roast with the broccoli. I put too many beans in (I think it works fine with white beans, but I am looking forward to another effort with the lentils) and I didn't have another red pepper to make more dressing. Will definitely make this again. I think adding other crunch bits like the carrots would be great---radishes, for sure.

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