It’s the dish that refuses to leave your weekly menu. Jennifer Garner’s signature fall salad isn’t just another recipe. It’s a staple. A sheet pan marvel that turns basic vegetables into something crave-worthy. You’ll make it for a random Tuesday. You’ll also make it when company comes over. Or Thanksgiving rolls around. (It became a holiday favorite after Garner’s family tried it years ago.)
The magic lies in the roasting. And the dressing. Everything happens on one tray. In batches. Because not all vegetables cook at the same speed.
Why This Salad Works
Garner’s approach is simple but smart. You aren’t steaming veggies into oblivion. You’re roasting them. Sweet potatoes. Carrots. Brussels sprouts. Broccoli. Red onion. Kale. Each gets hit with high heat to caramelize their natural sugars. Then comes the dressing.
This isn’t a bland vinaigrette. It’s an all-purpose powerhouse. Apple cider vinegar. Maple syrup. Dijon mustard. Garlic. Olive oil. The acid and sweet cut through the earthiness of the roasted greens. Recipe tester Lindsay put it best: “Less salad, more DELICIOUS roasted vegetables… The classic dressing laced with Dijon can really stand up to all the vegetable flavor.”
It’s satisfying. Impressive. And it keeps things healthy without tasting like diet food.
How to Make the Roasted Vegetable Base
Timing is everything here. If you throw everything in the oven at once, you end up with mush. You need to stagger the ingredients. Here’s how Garner does it.
- Heat the oven to 375°F.
- Start the root veggies. Toss 1 ½ pounds of peeled, 1-inch chopped sweet potatoes with 2 large peeled, chopped carrots. Add 1 tablespoon olive oil. Season with half your kosher salt and black pepper. Spread them evenly on a rimmed baking sheet. Roast for 15 minutes.
- While these start, whip up your dressing.
- Add the brassicas. In the same mixing bowl used for the sweet potatoes (no need to wash it yet), toss 1 pound of trimmed/halved Brussels sprouts with half a large head of broccoli (cut into bite-sized florets) and one chunky, medium red onion. Add 2 tablespoons olive oil. Add the remaining salt and pepper.
- Dump this batch onto the baking sheet with the sweet potatoes and carrots. Spread it out. Roast for another 15 minutes, or until edges brown slightly.
- Finish with kale. Use the now-empty bowl. Toss 2 cups of chopped flat-leaf kale with the remaining tablespoon of olive oil. Gently massage the leaves with your hands. This breaks down the fibers and coats them.
- Lay these gently on the baking sheet. Do not stir the other veggies. You don’t want to bury the delicate kale. Roast for 10 to 12 minutes until the edges crisp up.
The Dressing That Brings It All Together
While the oven does the heavy lifting, assemble the sauce. It needs to be tangy enough to cut the rich maple syrup.
Grab a jar with a lid (a mason jar works perfectly). Add:
* ¼ cup apple cider vinegar
* ¼ cup extra-virgin olive oil
* ¼ cup maple syrup
* 2 tablespoons Dijon mustard
* 3 minced garlic cloves
* ½ teaspoon kosher salt
* ¼ teaspoon freshly ground black pepper
Shake it until emulsified. Or whisk it in a bowl. Whichever is faster for you.
Assembly and Serving
Take your baking sheet out of the oven. Scrape all the vegetables into a large serving bowl. The vegetables will still be warm. That’s intentional. Warm veggies absorb dressing better than cold ones.
Drizzle about half the dressing over the hot mix. Toss gently to coat. Taste it. Do you need more tang? Add more dressing. Serve the rest on the side for those who like it dressed up.
This dish works alongside roast chicken or salmon. Or double the recipe to feed a crowd.
The Nutritional Breakdown
It’s not just tasty; it’s clean eating. The recipe is naturally wheat-free, vegan, gluten-free, dairy-free, and egg-free. It’s also paleo-friendly and free of nuts, soy, and shellfish.
Per serving (based on 8 servings):
* Calories: 237
* Fat: 14.1g (mostly healthy fats from olive oil)
* Carbs: 30.5g
* Fiber: 5.7g (high fiber content from the veggies)
* Sugar: 12.2g (comes naturally from the maple syrup and root vegetables)
* Protein: 4.0g
Leftovers?
Refrigerate in an airtight container. They’ll keep for up to 4 days. Reheat gently if you prefer them warm, though they’re actually quite good cold too. A little vinaigrette goes a long way.
You’ll probably find yourself making this again. And again.
