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Roasted potatoes mixed with roasted vegetables, edamame and creamy dressing in a bowl.

Roasted Broccoli Asparagus Salad

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


This roasted broccoli asparagus salad is tossed in a creamy roasted garlic lemon dressing that will make you excited about getting your vegetables in.


  • 1.5 lbs Russet potatoes, peeled and cut into 1 inch cubes
  • 1 tsp baking soda
  • 1 medium head of broccoli, diced into 1/2 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
  • 1/2 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
  • 1/4 cup fresh parsley or dill, minced
  • 1 1/2 cups frozen edamame, thawed
  • Salt


  1. Preheat oven to 425F then bring a pot of water to a boil and add the baking soda and 1 tablespoon of salt.
  2. Once the water is boiling, add the potatoes and cook them for 8-10 minutes or until fork tender. Strain the potatoes and place them on a parchment lined baking tray with a generous pinch of salt and 1 tsp each garlic powder and onion powder. Place the garlic cloves on the tray with the potatoes and drizzle the tray with about 1 tablespoon or more of oil (use the amount you are comfortable with).
  3. Toss everything to coat, spread out into a single layer and place the tray on the bottom rack and roast for 25-30 minutes, giving them a toss half way.
  4. To a separate tray add the asparagus and broccoli. Top with dry thyme, a pinch of salt and the remaining garlic and onion powder. Drizzle with oil, toss to coat evenly and spread out in a single layer. Place this tray on the top rack and roast for 12-15 minutes, tossing half way.
  5. Remove the roasted garlic cloves, when safe to handle, peel it and place on a cutting board. Smash the cloves with the flat side of your knife, scrape it up and place in a small bowl or jar along with the lemon zest and juice, yogurt, oil, maple syrup, mustard, and a pinch of salt. Whisk or shake the ingredients together until creamy and set aside.
  6. Add the roasted broccoli, asparagus, scallions, herbs, and edamame to a large mixing bowl. Pour half the dressing over top and toss to coat.
  7. To serve, divide the potatoes between serving plates, spoon over the broccoli mixture and drizzle with more dressing if desired.


Add baking soda to your boiling water when cooking your potatoes. This will help break down the starches around the edges of your potatoes, which will help to crisp them up better in the oven when baked.

Use the amount of oil you prefer. I provide suggestions for the optimal flavor and texture to this dish. You can use more or less to coat your produce appropriately. If you choose to use less, just note that it may impact the browning, flavor and texture of some of your ingredients when roasting.

Cut your vegetables into even pieces. This will make sure that your vegetables all cook evenly and at the same time.

Season throughout. We are adding salt and using it in different ways to impart flavor in this dish. Do note that the salt used to boil the potatoes in is used the same way you would salt your water with pasta. You will not ingest all of that sodium, most of it will still remain in the water. A little bit of that sodium will be able to get in the potatoes to impart some flavor.