Place the broccoli stem-side up on a chopping board. With a paring knife, slice the large florets away from the large stem, one at a time. Cut those florets into smaller chunks, rinse them under running water, and pat them dry.

With a vegetable peeler, peel away and discard the skin of the sweet potato. Cut the peeled sweet potato crosswise into 1-inch thick slices, then quarter those slices to have small sweet potato cubes.

Slice away the stem end and the root end, then peel away the skin of the red onion. Halve the peeled red onion lengthwise, then quarter each half into small chunks.

Finely chop the fresh parsley.

Season the vegetables: Line a large baking tray with parchment paper. Add 18 oz broccoli, 6 oz sweet potato, and 2 oz red onion onto the baking tray. Drizzle 1 1/2 tbsp olive oil and sprinkle 1/2 tsp garlic powder evenly onto the vegetable. Mix well.

Bake the vegetables: Preheat the oven to 400°F. Arrange the baking tray in the middle rack of the oven and bake the vegetables for 20 minutes. Remove them from the oven, add them to a large bowl, then set aside to cool.

Make the dressing: In a small mixing bowl, add 1 tbsp plain Greek yogurt, 2 tsp traditional Dijon mustard, 3 tbsp Japanese mayonnaise, and 2 tbsp chopped parsley. Whisk well.

Garnish and serve: Transfer your desired portion onto a platter. then garnish with 1 oz sliced almond. Drizzle the dressing all over the salad. Toss well and enjoy!