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Sarah Cobacho
By Sarah Cobacho

JENNIFER GARNER 'BIG' SALAD

5 steps
Prep:15minCook:35min
Jennifer Garner recently went on Women’s Health and described the big fat salad she has every day for lunch, so we had to give it a go! When she mentioned a hearty veggie, I instantly thought of cauliflower, and because the oven was already on for the sweet potatoes decided to roast it. Then she said put anything in there; it’s big, it’s hearty so I added some lentils because if you’ve been here for a minute, you know we won’t have a salad without a good source of plant protein in there and also added some fresh dill which really made the whole salad pop. As Jennifer did not mention the dressing, I decided to make my absolute go-to dressing with balsamic vinegar and Dijon mustard, it goes with everything and is so easy to make. So what do you think? Will you give this salad a go? For me it’s a big yes, I was in the moment I heard 'big fat salad'.
Updated at: Thu, 17 Aug 2023 03:12:11 GMT

Nutrition balance score

Great
Glycemic Index
46
Low
Glycemic Load
31
High

Nutrition per serving

Calories460.1 kcal (23%)
Total Fat16.1 g (23%)
Carbs66.6 g (26%)
Sugars13.7 g (15%)
Protein18.3 g (37%)
Sodium326.4 mg (16%)
Fiber18.2 g (65%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 390F (200C). Combine the sweet potatoes with 1 tsp olive oil, salt & pepper. Bake for 35 minutes.
Step 2
Combine the cauliflower with 1 tsp olive oil, salt & pepper. Bake for 25 minutes
Step 3
Boil the broccoli and green beans for 2 minutes. Then place in cold water until cool down and drain.
Step 4
Whisk the dressing ingredients together.
Step 5
To a large bowl, combine the broccoli, green beans, sweet potato, cauliflower, arugula, cashews, pistachios, feta, lentils, dill, and dressing. Adjust salt & pepper to taste. Enjoy!
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