Jennifer Garner 'Big' Salad | plantbaes (2024)

US Customary – Metric

• ▢ 2 cups sweet potatoes (diced in small cubes)
• ▢ 2 tsp olive oil
• ▢ 1.5 cups cauliflower (chopped)
• ▢ 1 cup broccoli (chopped)
• ▢ 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 dill

Dressing

• ▢ 1 tbsp Dijon mustard
• ▢ 1 tsp olive oil
• ▢ 2 tsp balsamic vinegar
• ▢ 1.5 tbsp fresh lemon juice

• 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!

COURSE Salad

CUISINE American-Inspired

KEYWORDS Easy Lunch, Healthy, High Protein, Nutrient-Rich