Roasted Veggie Sheet Salad with Herb Dressing

For the Roasted Veggies

• 1/2 head green cabbage, cut into wedges
• 1 cup Brussels sprouts, halved
• 1 bunch broccolini (or regular broccoli), trimmed
• 2 tbsp olive oil
• Salt & pepper to taste

For the Salad Base & Toppings

• 2 cups baby kale, arugula, or mixed greens
• 1/4 cup sliced almonds, lightly toasted
• Optional: hemp seeds or sunflower seeds for extra texture

For the Creamy Herb Dressing (Dairy-Free)

• 1/4 cup soaked cashews (or unsweetened dairy-free yogurt)
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove
• 1 tbsp fresh parsley or dill (or 1/2 tsp dried)
• Salt & pepper to taste