Tangy Sweet Potato and Broccoli Salad
It's bad. Honey Mustard is an addiction. Some of us may even need rehab. Or on the other hand, we could all just give in and make this insane recipe! Soy Ginger and Honey M? Oh yes. Oh yes.
What you need
2 sweet potatoes cut into ½ inch pieces
1 head or 2 crowns broccoli, cut into florets
6 tablespoons Tessemae’s Soy Ginger
1 bunch scallions, sliced
¼ cup Tessemae’s Honey Mustard
What to do
Heat oven to 425F. On a large rimmed baking sheet, toss the sweet potatoes and broccoli with 4 tablespoons Soy Ginger. Spread half of the veggies on another baking sheet. Roast until tender and browned, about 20 minutes.
When the veggies are done and still warm, transfer to a bowl and toss with the scallions, 2 more tablespoons Soy Ginger, and the Honey Mustard. Serve the salad warm or, chill and serve.
Tip: Make sure to cut the potatoes smaller than the broccoli, at least 1/3 the size. They take longer to cook and if they are too big, the broccoli will be done first!