Jennifer Garner’s Salad Follow @_plantbaes_ for more easy, healthy recipes 🌱 All recipes at plantbaes dot com 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 salad’ 😍 Serves 2 Ingredients: - 2 cups diced sweet potatoes - 2 tsp olive oil - 1.5 cups diced cauliflower - 1 cup diced broccoli - 1 cup green bean ends removed, chopped in half - 3 cups arugula (rocket) - 1 tbsp chopped cashews - 1 tbsp chopped pistachios - 30g plant-based feta - 1 cup cooked beluga lentils - 1/4 cup dill Dressing: - 1 tbsp Dijon mustard - 1 tsp olive oil - 2 tsp balsamic vinegar - 1/2 lemon juiced (1.5 tbsp) Instructions: 1. Preheat the oven to 390F (200C). Combine the sweet potatoes with 1 tsp olive oil, salt & pepper. Bake for 35 minutes. 2. Combine the cauliflower with 1 tsp olive oil, salt & pepper. Bake for 25 minutes 3. Boil the broccoli and green beans for 2 minutes. Then place in cold water until cool down and drain. 4. Whisk the dressing ingredients together. 5. To a large bowl combine the broccoli, green beans, sweet potato, cauliflower, arugula, cashews, pistachios, feta, lentils, dill, and the dressing. Adjust salt & pepper to taste. Enjoy! #jennifergarner #jennifergarnersalad #salad #EasyRecipes #healthyrecipes - @_plantbaes_