Roasted Sweet Potato & Broccoli Salad with Honey-Mustard Dressing
A symphony of textures and bold flavors: caramelized sweet potato wedges meet crispy roasted broccoli florets and fluffy quinoa, layered with a vibrant mix of young greens and paper-thin radish slices. Fermented red cabbage adds a tangy punch, while edamame beans and a crunchy seed blend (pumpkin, sunflower, sesame) deliver protein-rich depth.
The crowning touch—a signature honey-mustard dressing: floral honey smooths the sharpness of Dijon mustard, and soy sauce lends savory umami. Fresh mint leaves brighten every bite.
