Roasted Broccoli & Edamame Salad

Roasted Broccoli & Edamame Salad

INGREDIENTS

• 2 bags Stahlbush Island Farms Broccoli Florets
• 1 1/2 cups Shelled Edamame, from frozen
• Olive Oil, to toss
• Kosher Salt, as needed
• Fresh Cracked Black Pepper, as needed
• 1/3 cup Peanut Butter, can be natural
• 2 tablespoons Rice Wine Vinegar
• 1 1/2 tablespoons Tamari Soy Sauce
• 2 tablespoons Honey
• 1/4 teaspoon Toasted Sesame Oil
• Hot Water, add a tablespoon at a time if needed to thin the sauce
• 1/2 cup Green Onions, finely chopped
• 2 1/2 cups Roasted Peanuts
• Black and White Sesame Seeds, for garnish

INSTRUCTIONS

• Preheat the oven to 450˚F.
• Place the broccoli and edamame on a parchment-lined baking tray and toss with olive oil, salt, and pepper.
• Roast in the oven until the broccoli begins to crisp, about 10-12 minutes. Broil if needed to get some browning. Remove from the oven and let cool for about 10 minutes.
• In the bottom of a large bowl, whisk together the peanut butter, vinegar, tamari, honey, sesame oil, and water as needed to make a smooth sauce.
• Add the roasted broccoli and edamame to the bowl, along with the green onions, peanuts, and sesame seeds. Toss to combine and coat in the sauce.
• Top with more peanuts, green onions, and sesame seeds as needed for garnish. Serve Immediately.