Vegan Spring Salad with Mustard Garlic Dressing

Step 1: Prepare the Vegetables

Roast the Beets:

1. Preheat oven to 200°C (400°F).
2. Rub the beets with a little olive oil and wrap in foil.
3. Roast for 20 minutes or until tender. Let cool slightly, then peel and slice.

Blanch the Asparagus:

1. Bring a pot of lightly salted water to a boil.
2. Add asparagus and cook for about 1 minute until bright green.
3. Immediately transfer to a bowl of ice water, then drain and slice into bite-sized pieces.

Step 2: Make the Dressing

1. In a large bowl, combine whole-grain mustard, olive oil, black garlic salt, chopped red shallot, minced garlic, spicy honey, and lime juice (or white wine vinegar).
2. Whisk until smooth.

Step 3: Assemble the Salad

1. Add purple kale, roasted beets, asparagus, and sorrel leaves to the bowl with dressing.
2. Toss gently until everything is coated.
   

Step 4: Add the Toppings

1. Sprinkle toasted seeds, and sesame seeds on top of the salad.
2. Give the salad one final gentle toss.
3. Let the salad rest for 5 minutes to let flavors meld.

Step 5: Serve

1. Divide the salad into bowls or plates.
2. Enjoy with extra dressing on the side if you like.