Roasted Broccoli Asparagus Salad

plantbasedrdblog.com

Emily Zunser

1.5 lbs Russet potatoes, peeled and cut into 1 inch cubes

1 tsp baking soda

1 medium head of broccoli, diced into ½ inch bite size pieces

4 oz of asparagus (about 8 thick spears), cut thinly on a bias

Oil for roasting

2 tsp garlic powder

2 tsp onion powder

½ tsp dry thyme

2 cloves of garlic in their peels

Zest and juice of 1 lemon

2 tbsp unsweetened plant-based yogurt

2 tbsp extra virgin olive oil

2 tsp maple syrup

1 tsp Dijon mustard

2 scallions, thinly sliced

¼ cup fresh parsley or dill, minced

1 ½ cups frozen edamame, thawed

Salt

Directions at plantbasedrdblog.com

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