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Crunchy Broccoli and Lentil Salad with Dates

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • ½ cup French green or green lentils (about 1 ½ cups cooked)
  • 2 heads broccoli cut into florets, roughly chopped (about 3-4 cups)
  • 2 stalks celery thinly sliced (about 1 cup)
  • 1 cucumber peeled, seeds removed, chopped (about 1 cup)
  • 1 cup chopped fresh herbs (cilantro, scallions, mint, and/or parsley)
  • ½ cup chopped dates (or other dried fruit)
  • ½ cup chopped toasted almonds
  • ½ cup crumbled feta cheese
  • Black pepper

For the dressing:

  • ⅓ cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • *This salad is really delicious on it’s own or as a side with salmon or grilled chicken.

Items you can prep ahead (optional)

  • Cook and cool ½ cup lentils
  • Toast ½ cup almonds
  • Make the dressing
  • Chop 3-4 cups broccoli
  • Thinly slices 2 celery stalks
  • Peel, remove the seeds, and thinly slice 1 cucumber
  • Make the salad

Instructions

  • Add lentils to a medium pot and add enough water to cover by 2-inches. Bring to a boil, then simmer very gently for 10-12 minutes, or until lentils are tender but not mushy (cooking times will vary). Drain and set aside to cool.
  • In a jar with a lid, add all of the dressing ingredients. Seal with the lid and shake vigorously to combine.
  • In a large bowl, add the broccoli and a drizzle of dressing. Use your hands to massage the broccoli for about 30 seconds (this helps soften and brighten it up a bit). Add in the celery, cucumber, herbs, and dates. Add in the cooled lentils and dressing and toss to coat.
  • Taste and add more salt, if needed. Serve topped with toasted nuts, cheese, and fresh grated black pepper.

Notes

Substitutions:

  • To make vegan: use chopped green olives in place of the feta cheese
  • Any crunchy raw veggies can be added or substituted in this salad
  • If you don’t like lentils, substitute with 1 ½ cups cooked quinoa or skip the lentils and serve with a side of protein

Storage:

  • Store leftovers in an airtight container in the fridge or freezer for up to 5 days

Leftovers + Repurposing:

  • This salad tastes even better the next day. Just give it a toss and top with a squeeze of lemon, more fresh herbs if you have them, and plenty of nuts and cheese.
  • I prefer to eat most fridge salads as close to room temp as possible, so I recommend letting it sit out for a bit before eating it. But right out of the fridge works too!
  • This is SO good with grilled chicken!