This colorful warm salad is full of ingredients to help us feel calmer. Walnuts are a great source of omega-3 and selenium—if we are lacking in the mineral selenium, we can feel depressed or anxious, so it’s a great idea to add a few walnuts (or Brazil nuts) to your meals when you can. I believe you eat and feast with your eyes first, and this dish is so beautiful to look at, too, and will leave you feeling wonderfully relaxed. SERVES 4 | Prep time: 10 minutes | Cooking time: 40 minutes 2 carrots, quartered lengthwise 2 parsnips, peeled and quartered lengthwise 2 small red onions, quartered 2 small raw beets, peeled and cut into chunks 1 small red bell pepper, sliced into large chunks a glug of olive oil 1 tbsp honey sea salt and freshly ground black pepper 4 garlic cloves (not peeled) 1¾ cups walnuts 3⅓ cups spinach a bunch of parsley, chopped 1 tbsp pomegranate seeds edible flowers, such as nasturtiums, primroses, and chive flowers, to garnish ( optional ) For the dressing 1 garlic clove, chopped 1 tbsp mustard 5 tbsp raw apple cider vinegar 2 tbsp lemon juice 1 to 2 tbsp honey, to taste 7 tbsp extra-virgin olive oil sea salt and freshly ground black pepper, to taste Preheat the oven to 425˚F. Line a roasting pan with parchment paper. Put the carrots, parsnips, red onions, beets, and bell pepper in a bowl and toss in some olive oil, the honey, and some salt and pepper to taste. Spread the vegetables out in the lined pan with the garlic and cook for 35 to 40 minutes, until tender. When cool enough to handle, peel the garlic and set aside. Meanwhile, in a dry frying pan set over medium heat, gently cook the walnuts, tossing them regularly, until they turn a darker brown color. It should only take a few minutes—do not leave them or they will burn! Tip them onto a plate to cool a little. To make the dressing, whisk all the ingredients together in a small bowl. Put the spinach, parsley, and walnuts in a large serving bowl and add the cooked veggies along with the garlic and all the juices from the roasting pan. Toss well to coat. Finish with a sprinkle of pomegranate seeds and drizzle the dressing over the top. Garnish with the edible flowers, if using.