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Line a cookie sheet with parchment paper. Preheat your oven to 425°F.
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Toss the squash and broccoli on to the lined cookie sheet.
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Salt and Pepper them liberally.
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Roast the broccoli and squash for 30 to 40 minutes.
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While the vegetables are cooking make the sauce.
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Combine the peanut butter powder, the vinegar, the soy sauce, the sesame oil, the agave, and the Greek yogurt in the jar of a blender.
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Blend the ingredients for 30 to 60 seconds until emulsified and smooth.
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Pour into a serving dish and set aside.
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Remove from the oven and plate the vegetables.
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Top the vegetables with the cranberries and almonds.
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Drizzle desired amount of dressing over each salad. EAT!!!