Jennifer Garner 'Big Salad'
A hearty, nutritious salad inspired by Jennifer Garner's daily lunch. It features roasted sweet potatoes, cauliflower, broccoli, green beans, arugula, cashews, pistachios, plant-based feta, beluga lentils, and a tangy Dijon mustard dressing.
Servings servings
Ingredients
- 2 cups sweet potato diced in small cubes
- 2 tsp olive oil
- 1.5 cups cauliflower chopped into florets
- 1 cup broccoli chopped into florets
- 1 cup green beans ends removed, chopped in half
- 3 cups arugula rocket
- 1 tbsp cashews chopped
- 1 tbsp pistachios chopped
- 30 g plant-based feta
- 1 cup beluga lentils cooked
- ¼ cup fresh dill
Dressing
- 1 tbsp Dijon mustard
- 1 tsp olive oil
- 2 tsp balsamic vinegar
- 1.5 tbsp lemon juice
Instructions
- Preheat the oven to 390 °F. Toss the sweet potatoes with 1 tsp olive oil, season with salt and pepper, and bake for 35 minutes.
- In a separate tray, toss the cauliflower with 1 tsp olive oil, season with salt and pepper, and bake for 25 minutes.
- Boil the broccoli and green beans for 2 minutes. Immediately transfer to cold water to cool down, then drain.
- Whisk together the Dijon mustard, olive oil, balsamic vinegar, and lemon juice to make the dressing.
- In a large bowl, combine the broccoli, green beans, sweet potato, cauliflower, arugula, cashews, pistachios, feta, lentils, dill, and dressing. Adjust salt and pepper to taste. Enjoy your nutritious and hearty salad!
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Nutritional Information - Per Serving
Calories 611kcal | Carbohydrates 101g | Protein 22g | Fat 16g | Sodium 640mg | Fiber 23g | Vitamin A 1975IU | Vitamin C 102mg | Calcium 209mg | Iron 4mg