Crunchy and tangy with a hint of sweet; what's not to love about this broccoli lentil salad? It's loaded with wholesome ingredients and can easily be served as a vegetarian side salad.
Lentil and broccoli salad is popular during the summer months! It is a great dish to bring to graduation parties, picnics or barbecues. This recipe is made without any mayonnaise! Instead it uses Greek yogurt to replicate the tangy yet creamy flavor.
If you love my broccoli and beet salad, then you'll love this variation! Want more lentil salads? Try my corn lentil salad, greek lentil salad or lentil pasta salad. I also have a special guide on how to cook lentils at home if you're curious for more lentil tips!
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Why You'll Love This Recipe
- Broccoli salad is a classic potluck dish. This fun, wholesome variation is filled with veggie-forward ingredients.
- This salad will last all week in the fridge, making it great to pack for lunches all week.
- The crunchy texture of fresh, vibrant broccoli pairs well with the sweet cranberry's and tender lentils- YUM!
Ingredients Notes
- Broccoli - use one crown of broccoli, cut into bite size pieces. You can also use pre-cut broccoli florets but you may need to chop them into smaller pieces.
- Lentils - I recommend using French green lentils for this recipe since they hold up well once cooked. I like cooking them with a bayleaf and salt for added flavor.
- Red onion - adds a bittiness that helps cut through the creamy dressing.
- Sliced almonds - lightly pan toasting these almonds adds a slight charred depth of flavor to the salad.
- Dried cranberries - use 50% added sugar cranberries to help limit the amount of sugar in the recipe.
- Greek yogurt - adds a slightly tangy yet creamy flavor. I like using greek yogurt instead of mayo, which is traditionally used in broccoli salad.
- Apple cider vinegar - adds a slightly sweet and tangy layer to the dressing.
- Maple syrup - adds sweetness which balances out the earthy broccoli and lentils.
Substitutions & Variations
- Roasted broccoli - roast the broccoli in the oven or air fryer before adding it to the salad.
- Lentils - swap in black or brown lentils in place of French green (Puy) lentils. I do not recommend using yellow or red lentils because they will become too mushy.
- Sunflower seeds - instead of almonds you can use sunflower seeds to keep the recipe nut-free!
- Raisins - use raisins instead of cranberries.
- Vegan - use tahini instead of greek yogurt for the dressing. This will create a slightly nuttier flavor while maintaining the creamy texture.
- Salty - add ¼ cup of sliced Kalamata olives or 2 tablespoons of capers!
Step by Step Instructions
Step 1: Add the lentils, water, salt and a bayleaf to a saucepan. Bring the lentils to a boil, cover, reduce the heat and simmer for 25 minutes until tender. Stain and set aside.
Step 2: Add the almonds to a frying pan over medium-low heat. Stir occasional as they toast until they are browned and fragrant.
Step 3: Mix together the yogurt, apple cider vinegar, maple syrup, salt and garlic to make the dressing.
Step 4: Add all ingredients to a large mixing bowl. Mix well until combined.
Hint: taste and adjust the seasoning before serving. Everyone has their own unique preference so make sure to tailor the seasoning to your preferences! Perhaps you want more black pepper, salt or another dollop of greek yogurt for extra creaminess.
Emily's Top Tip
If you're in a time pinch you can use 2 (15 oz) cans of lentils instead of cooking the lentils from scratch!
Frequently Asked Questions
Yes you can actually use tahini (a sesame seed paste) in place of the greek yogurt. This will add a nutty flavor but will keep the creamy texture. Alternatively free free to use a vegan mayonnaise in place of the yogurt.
Yes you can try roasting the broccoli in the over for more of a charred flavor, or simply steam it until soft and tender. You can also use frozen microwave broccoli in a pinch!
More Recipes You'll Love
Broccoli Lentil Salad
Ingredients
- 1 cup French green lentils
- 3 cups water
- ½ teaspoon salt
- 1 bayleaf
- ½ cup sliced almonds
- 1 crown of broccoli cut into bite-sized pieces
- ½ cup red onion
- ½ cup dried cranberries (I use 50% added sugar)
For the dressing
- ⅓ cup greek yogurt
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons maple syrup
- 1 clove garlic minced
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Add the lentils, water, ½ teaspoon of salt and a bayleaf to a medium saucepan. Bring the lentils to a boil over high heat, then cover with a lid and reduce the heat to low. Simmer for 20-25 minutes until the lentils are tender. Drain excess water and discard the bayleaf.
- Add the almonds to a frying pan over medium-low heat. Allow them to toast, stirring occasionally, until they are lightly browned and fragrant.
- Whisk together the greek yogurt, vinegar, maple syrup, garlic, ¼ teaspoon of salt and black pepper.
- Add the cooked lentils, broccoli, red onion, cranberries, toasted almonds and dressing to a large mixing bowl.
- Mix until combined. Serve and enjoy!
Notes
- Nut-free - use sunflower seeds instead of almonds
- Dairy-free/vegan - use tahini instead of greek yogurt
Em says
I've tried this with a tahini-based dressing and the Greek yogurt dressing. The Greek yogurt dressing is the way to go! It's not too heavy but adds a nice tanginess to the salad.