Jennifer Garner Any Protein Arugula Salad - FoodByMaria

Salads

Jennifer Garner Any Protein Arugula Salad

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Arugula salad

Prep

15 minutes

Cook

30 minutes

Yield

2 -3

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.

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. Loaded with greens and a delicious crunch in every bite, this arugula salad is packed with your favourite ingredients all in one bowl.

Why You’ll Love This Arugula Salad

  • Greens – Arugula, broccoli, and green beans – this recipe is packed with greens.
  • Personalize – One of the best parts of this recipe is that you can add ANY protein you would like to it.
  • Yummy – Your new go-to recipe to bring to any party. Every bite is guaranteed to be packed with flavour, and you will be asked to make this recipe time and time again.
Arugula Salad

Ingredient Notes

Sweet Potatoes: Whether you stuff, mash, roast, or fry them, sweet potatoes always end up delicious and the perfect addition to this arugula salad recipe.
Arugula: Packed with a nutritious peppery punch, arugula is one of the most distinct-tasting leafy greens full of antioxidants.

How To Make This Arugula Salad

1.              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.

2.              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.

3.              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.

4.              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!

5. 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.

Arugula salad

Expert Tips & FAQ

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. Also, 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.

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Arugula salad

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Jennifer Garner Any Protein Arugula Salad

5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad and Greens
Cuisine American-Inspired
Servings 2 -3
Calories 798 kcal

Ingredients
  

  • 2-3 small sweet potatoes
  • olive oil
  • salt and pepper
  • 2 cups small broccoli florets
  • 2 cups chopped green beans
  • 4-6 cups arugula
  • 1/2 cup chopped pecans, almonds or walnuts
  • 1 cup cubed mozzarella or old cheddar cheese
  • protein of choice

Sundried Tomato Dressing

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.

Video

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

Calories: 798kcal | Carbohydrates: 38.3g | Protein: 17.3g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Trans Fat: 0.4g | Cholesterol: 43.6mg | Sodium: 1427.7mg | Fiber: 8.9g | Sugar: 12.4g
Review This Recipe Let us know how it was!
Beth Heatherly

5 stars
I love this salad! The dressing is soooo good!
I swap sugar snap peas and avocado for the green beans and broccoli. Toasting the nuts adds great flavor and crunch boost. I roast the sweet potatoes in large chunks (skin on) and use the extras for snacking and breakfast recipes.

Maria Koutsogiannis

thank you so much, beth!

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