Packed full of healthy ingredients and diverse flavours, this salad is a wonderful companion to roast chicken. The ingredients can vary with whatever produce is seasonal. Making it is an excellent opportunity to use up any vegetables in your crisper, too.
For salad: In a sauté pan over medium heat, add olive oil, fennel, zucchini, celery, eggplant, squash, corn and green beans; sauté for five minutes. Remove from heat and strain to remove excess oil. Transfer to a medium bowl and add remaining salad ingredients.
To make dressing: In a small bowl, whisk together olive oil, Dijon, lime juice, ginger and red chili flakes; pour over salad. Toss ingredients together and season to taste. Add spinach and gently fold in. Divide among eight plates and top each with one tablespoon (15 mL) of goat cheese. Garnish with a sprinkling of almonds.
Per serving: 344 calories, 8 g protein, 17 g fat (4 g saturated fat), 45 g carbohydrates, 6 g fibre, 17 g sugars, 8 mg cholesterol, 225 mg sodium