Roasted Broccoli Asparagus Salad

25 mins
Serves 1
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Directions

  1. 1Peel and cut the potatoes into 1-inch cubes.
  2. 2Boil potatoes.
  3. 3Toss potatoes with oil, garlic powder, onion powder, thyme and salt.
  4. 4Cut the asparagus into thin pieces on a bias.
  5. 5Dice the broccoli into 1/2-inch bite-size pieces.
  6. 6Toss broccoli and asparagus with oil, salt, and pepper.
  7. 7Roast the potatoes, broccoli, and asparagus in the oven.
  8. 8Mince the garlic cloves.
  9. 9Zest and juice the lemon.
  10. 10Make the dressing by mixing yogurt, olive oil, lemon zest, lemon juice, maple syrup, and dijon mustard.
  11. 11Thinly slice the scallions and mince the parsley or dill.
  12. 12Combine the roasted vegetables, edamame, scallions, and parsley in a bowl.
  13. 13Add the dressing and toss.

Ingredients

  • 1.5 lbs russet potatoes
  • 1 tsp baking soda
  • 1 medium head broccoli
  • 4 oz asparagus
  • 2 oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 0.5 tsp dry thyme
  • 2 cloves garlic
  • 1 lemon
  • 2 tbsp plant-based yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tsp maple syrup
  • 1 tsp dijon mustard
  • 2 scallions
  • 0.25 cup parsley or dill
  • 1.5 cups edamame
  • 1 salt

Equipment

knifecutting boardbaking sheetbowlgraterlemon juicerspoon