By plantbaes
Jennifer Garner 'Big' Salad
5 steps
Prep:10minCook:35min
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.
Updated at: Tue, 06 Feb 2024 07:50:47 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
30
High
Nutrition per serving
Calories457.4 kcal (23%)
Total Fat15.1 g (22%)
Carbs65.6 g (25%)
Sugars13.7 g (15%)
Protein20.4 g (41%)
Sodium384.8 mg (19%)
Fiber18.2 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cupssweet potatoes
diced
2 tspolive oil
1 ½ cupscauliflower
diced
1 cupbroccoli
diced
1 cupgreen beans
ends removed, chopped in half
3 cupsarugula
rocket
1 Tbspchopped cashews
1 Tbspchopped pistachios
30gfeta
plant - based
1 cupbeluga lentils
cooked
¼ cupdill
1 Tbspdijon mustard
1 tspolive oil
2 tspbalsamic vinegar
1 ½ Tbsplemon juice
Instructions
Step 1
Preheat the oven to 390F (200C). Toss the sweet potatoes with 1 tsp olive oil, season with salt and pepper, and bake for 35 minutes.
Step 2
In a separate tray, toss the cauliflower with 1 tsp olive oil, season with salt and pepper, and bake for 25 minutes.
Step 3
Boil the broccoli and green beans for 2 minutes. Immediately transfer to cold water to cool down, then drain.
Step 4
Whisk together the Dijon mustard, olive oil, balsamic vinegar, and lemon juice to make the dressing.
Step 5
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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