Jennifer Garner Any Protein Arugula Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
2 -3
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Calories
798 kcal
-
Cuisine
American
Jennifer Garner Any Protein Arugula Salad
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I am back with another salad recipe I was inspired to try – and trust me when I say, you will love this arugula salad too.
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Ingredients
- 2-3 sweet potato small
- olive oil
- salt
- black pepper
- 2 cups broccoli florets small
- 2 cups Green bean chopped
- 4-6 cups arugula
- 1/2 cup pecan or almonds or walnuts, chopped
- 1 cup mozzarella cheese or old cheddar cheese, cubed
- protein of choice
Sundried Tomato Dressing
- 2 tbsp grainy mustard or dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 garlic clove
- 1/2 tsp chili flakes
- 1/4 cup sundried tomatoes
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Cut sweet potatoes into halves. Drizzle with olive oil and a big pinch of salt and pepper and place flesh-side down on the baking sheet. Roast for 30 minutes or until tender when pierced with a fork.
- While the sweet potatoes are cooking, prepare the dressing by combining all of the ingredients together in a blender and blending until smooth. Set aside.
- Blanch the green beans and broccoli (if desired). Bring a medium-large pot of water to a boil. Once boiling, add the green beans and broccoli florets and cook for 3-5 minutes, until al dente (just tender with still a bit of a bite). Drain and then add vegetables to an ice bath (ice cubes with water in a bowl) for 3-4 minutes. Finally remove vegetables from the ice bath and pat dry. Alternatively you could steam the vegetables to your desired doneness.
- To enjoy immediately, once the sweet potatoes are roasted, assemble the salad by adding arugula, broccoli, beans, nuts and cheese to a bowl. Toss with dressing and then add the sweet potato halves. Add your favourite protein if desired and enjoy! To enjoy as a meal prep salad, fully cool the cooked sweet potatoes and then assemble salads in meal prep containers, along with your favourite protein if desired, keeping the dressing separate. Then, store in the fridge for 3-4 days and enjoy for lunch or dinner.
Notes
- This recipe is easily customizable to your tastes! If you prefer a dressing without sundried tomatoes, simply make the dressing as above without blending in the sundried tomatoes - then you only have to whisk the dressing together.
- You can add ANY protein to this salad that you prefer!
- If you don't love broccoli, double up on green beans; if you don't love green beans, double up on broccoli. Alternatively, you can substitute with 2 cups of another favourite vegetable.
Nutrition Information
Show Details
Calories
798kcal
(40%)
Carbohydrates
38.3g
(13%)
Protein
17.3g
(35%)
Fat
67g
(103%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
39g
(195%)
Trans Fat
0.4g
(20%)
Cholesterol
43.6mg
(15%)
Sodium
1427.7mg
(59%)
Fiber
8.9g
(36%)
Sugar
12.4g
(25%)
Nutrition Facts
Serving: 2-3
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Calories | 798kcal | 40% |
| Carbohydrates | 38.3g | 13% |
| Protein | 17.3g | 35% |
| Fat | 67g | 103% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43.6mg | 15% |
| Sodium | 1427.7mg | 59% |
| Fiber | 8.9g | 36% |
| Sugar | 12.4g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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