Jennifer Garner Any Protein Arugula Salad

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.