Jennifer Garner’s Signature Fall Salad

• 2 medium sweet potatoes (1 1/2 pounds), peeled and cut into 1- to 1 1/2-inch pieces (about 4 cups) ↔ Remplacer
• 2 large carrots (10 ounces), peeled and cut into 1- to 1 1/2-inch pieces (about 1 1/2 cups) ↔ Remplacer
• 4 tablespoons extra-virgin olive oil, divided ↔ Remplacer
• 1 teaspoon kosher salt, divided ↔ Remplacer
• 1/2 teaspoon freshly ground black pepper, divided ↔ Remplacer
• 1 pound medium Brussels sprouts, trimmed and halved (4 cups) ↔ Remplacer
• 1/2 large head broccoli (14 ounces), cut into bite-sized florets (2 cups) ↔ Remplacer
• 1 medium red onion, cut into 1 1/2-inch chunks (3 cups) ↔ Remplacer
• 1/2 medium bunch flat-leaf kale, tough stems removed and leaves coarsely chopped (2 cups) ↔ Remplacer
• 1/4 cup apple cider vinegar ↔ Remplacer
• 1/4 cup extra-virgin olive oil  ↔ Remplacer
• 1/4 cup maple syrup ↔ Remplacer
• 2 tablespoons Dijon mustard ↔ Remplacer
• 3 cloves garlic, minced or finely grated ↔ Remplacer
• 1/2 teaspoon kosher salt ↔ Remplacer
• 1/4 teaspoon freshly ground black pepper ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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