Cooked - Jennifer Garner 'big Salad'

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Jennifer Garner 'big Salad'

2.0

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

1 tbsp Dijon mustard

1 tsp olive oil

2 tsp balsamic vinegar

1.5 tbsp 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🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 45 weeks ago

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