Tender leafy greens mixed in with soft roasted veggies is a winning combo. It’s spring here in Vancouver and the weather has been so undecided! It’s hot one day and cold the next so I haven’t completely abandoned my roasted vegetables in lieu of crisp, raw salads. And why can’t I have both right?!

We know that leafy greens are nutrient dense and have many health benefits. I choose an organic spring mix that had swiss chard, arugula, baby spinach and mizuna and a mixture of herbs. You may use any leafy green you like to make this easy spring salad.

I made this salad as a side salad to compliment my fresh cod I had picked up the other night and wanted to share it with you all. Salads are life and I am so happy to have a new one in my repertoire:)

WHAT YOU NEED

• 1 zucchini
• 1 small fennel
• 10-15 brussel sprouts
• 1 box of organic spring green mix. 
• 1 cup of pea shoots
• 1/4 cup of pine nuts
• 1/2 cup of hemp hearts
• 1/4 cup of goji berries (pre-soak in water for at least one hour prior)

HONEY DIJON TAHINI DRESSING

• 1tsp of raw honey
• 1/4 cup of tahini
• juice of one lime (2 tbsp)
• 1 tbsp of dijon mustard
• 2 tbsp of quality oil like hemp or olive oil
• 1 clove of garlic crushed
• sea salt and freshly cracked black pepper

WHAT TO DO

1. Preheat the oven to 400 degrees. Start chopping up the zucchini, brussel sprouts and fennel. Toss in a bowl with a little olive oil, salt and pepper and transfer onto a baking sheet. Roast int he oven for 20-30 minutes.
2. Meanwhile prepare the dressing by either blending all of the ingredients in your food processor or simply add the ingredients to a mason jar and give it a good shake:)
3. Other than that this salad kind of makes itself! Once the veggies come out of the oven, allow them to cool for a few minutes before adding them the rest of the ingredients. Toss everything in the dressing and serve::

NOTE*** If you roast up a double batch of veggies, you can save half of the veggies to make this salad again the next day!